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Yeast performance characterisation in different cider fermentation matrices

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Pisipilt

Kuupäev

2019

Kättesaadav alates

Autorid

Rosend, Julia
Kuldjärv, Rain
Arju, Georg
Nisamedtinov, I.

Ajakirja pealkiri

Ajakirja ISSN

Köite pealkiri

Kirjastaja

Abstrakt

Nitrogen content management before fermentation is often used in cider production to avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen content in the apple must may have an impact on the flavour characteristics of cider. This research aimed to assess yeast performance in two different commercially available musts with similar non-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatile ester production by yeast, and sensory properties of the final product were evaluated. The results showed that the fermentation rate and consumption of sugar and nitrogen sources by yeast did not vary between the two different musts. Yeasts consumed more malic acid in the environment of higher initial malic acid content. The content of volatile esters and sensory properties of the final products varied significantly. The occurrence of intense sulfur off-flavour was noted in one of the products.

Kirjeldus

Article

Märksõnad

cider, fermentation rate, gas chromatography, sensory analysis, articles

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