Organoleptic profiles of different ciders after continuous fermentation versus batch fermentation
1995
Durieux, A. | Pinnel, V. | Zellit, A. | Garre, V. (Brussels Center for Microbial and Food Engineering (Belgium)) | Vandegans, J. | Vanderhaegen, F. | Rosseels, P. | Godan, N. | Plaisant, A.M. | Simon, J.P.
Fermentations of fruit juices for the batch production of fruit wines must be conducted on different ways depending on the chemical compositions of those natural raw materials. The special case of cider production with apple juices characterized by a low pH, a low nitrogen content and the keeping of the apple bouquet after the fermentation allow us to develop a bi-reactor performing the whole process in a continuous manner. The raw material (apple juices), the fermented products obtained by the process CICF (Continuous Immobilized Cells Fermentation) are compared with the classical two steps batch process with respect to the volatiles profiles and the organoleptic assays. The technology could easily produce as well dry ciders as sweet ciders through the control of the dilution rate of the bireactor. The results and the technology could be transposed to other fruit wine productions.
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