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

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

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

2014

Zhao, H., 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 | Yao, Y., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology | Zhang, J., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology | Lv, Z., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology | Zhang, B., Beijing Forestry University (China). Coll. of Biological Science and Biotechnology

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.

Show more [+]

AGROVOC Keywords

acetic acid acide lactique acide malique acide organique acidez acidity acido acetico acido malico alcohol content alcoholic beverages aldehydes alimentos bacteria carbohydrate content cell counting cetonas cetone ciders cidre contenido de carbohidratos control de calidad ester esteres esters evaluation fermentation malolactique fermented products foods fruit products ketones lactic acid leuconostoc mesenteroides malic acid malolactic fermentation organic acids organoleptic properties ph productos derivados de las frutas productos fermentados produit alimentaire sidra taninos tannin tannins temperatura temperature temps teneur en alcool teneur en glucides terpenoide terpenoidos terpenoids tiempo time volatile compounds

Bibliographic information

Published in

Czech Journal of Food Sciences (Czech Republic)

Volume 32 Issue 1 ISSN 1212-1800

Pagination

pp. 69-76

Other Subjects

Evaluacion; Produit fermente; Fermentacion malolactica; Conteo de celulas; Numeration cellulaire; Acidos organicos; Compuesto volatil; Produit a base de fruits; Aldehyde; Boisson alcoolisee; Quality controls; Acide acetique; Propriete organoleptique; Aldehidos; Acido lactico; Contenido alcoholico; Propiedades organolepticas; Bebidas alcoholicas; Controle de qualite; Compose volatil; Acidite

Language

English

Type

Summary

In AGRIS since: 2016-03-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Library of Antonin Svehla

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at agris@fao.org