Journal Article

Development of organic acids and volatile compounds in cider during malolactic fermentation

Zhao, H., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology, Zhang, B., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology, Yao, Y., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology, Zhou, F., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology, Dziugan, P., Technical University of Lodz (Poland). Inst. of Fermentation Technology and Microbiology, Lv, Z., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology, Zhang, J., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology

2014

Overview

The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25 deg C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.

• Publisher: Czech Academy of Agricultural Sciences (CAAS),Czech Academy of Agricultural Sciences
• Subject: ACETIC ACID / ACIDE ACETIQUE / ACIDE LACTIQUE / ACIDE MALIQUE / ACIDE ORGANIQUE / ACIDEZ / ACIDITE / ACIDITY / ACIDO ACETICO / ACIDO LACTICO / ACIDO MALICO / ACIDOS ORGANICOS / ALCOHOL CONTENT / ALCOHOLIC BEVERAGES / Alcohols / ALDEHIDOS / ALDEHYDE / ALDEHYDES / ALIMENTOS / BACTERIA / BEBIDAS ALCOHOLICAS / BOISSON ALCOOLISEE / CARBOHYDRATE CONTENT / Carbonyl compounds / Carbonyls / CELL COUNTING / CETONAS / CETONE / Cider / CIDERS / CIDRE / COMPOSE VOLATIL / COMPUESTO VOLATIL / CONTENIDO ALCOHOLICO / CONTENIDO DE CARBOHIDRATOS / CONTEO DE CELULAS / CONTROL DE CALIDAD / CONTROLE DE QUALITE / ESTER / ESTERES / ESTERS / EVALUACION / EVALUATION / FERMENTACION MALOLACTICA / Fermentation / FERMENTATION MALOLACTIQUE / FERMENTED PRODUCTS / Flavors / FOODS / FRUIT PRODUCTS / gc-ms / KETONES / LACTIC ACID / LEUCONOSTOC MESENTEROIDES / MALIC ACID / MALOLACTIC FERMENTATION / NUMERATION CELLULAIRE / ORGANIC ACIDS / ORGANOLEPTIC PROPERTIES / PRODUCTOS DERIVADOS DE LAS FRUTAS / PRODUCTOS FERMENTADOS / PRODUIT A BASE DE FRUITS / PRODUIT ALIMENTAIRE / PRODUIT FERMENTE / PROPIEDADES ORGANOLEPTICAS / PROPRIETE ORGANOLEPTIQUE / QUALITY CONTROLS / SIDRA / TANINOS / TANNIN / TANNINS / TEMPERATURA / TEMPERATURE / TEMPS / TENEUR EN ALCOOL / TENEUR EN GLUCIDES / TERPENOIDE / TERPENOIDOS / TERPENOIDS / TIEMPO / TIME / volatile components / VOLATILE COMPOUNDS / Wines