Yeast performance characterisation in different cider fermentation matrices
2019
Rosend, Julia | Kuldjärv, Rain | Arju, Georg | Nisamedtinov, I.
Nitrogen content management before fermentation is often used in cider production toavoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogencontent in the apple must may have an impact on the flavour characteristics of cider. This researchaimed to assess yeast performance in two different commercially available musts with similarnon-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatileester production by yeast, and sensory properties of the final product were evaluated. The resultsshowed that the fermentation rate and consumption of sugar and nitrogen sources by yeast didnot vary between the two different musts. Yeasts consumed more malic acid in the environmentof higher initial malic acid content. The content of volatile esters and sensory properties of thefinal products varied significantly. The occurrence of intense sulfur off-flavour was noted in oneof the products.
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