Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using <i>Hanseniaspora</i> sp. Yeast
Marina Al Daccache | Mohamed Koubaa | Richard G. Maroun | Dominique Salameh | Nicolas Louka | Eugène Vorobiev
In the present research work, the physicochemical and fermentative properties of the “Ace spur” apple variety, obtained from a Lebanese farm, and the “Kermerrien” variety, obtained from a French cider industry, were investigated. The pomological properties were first determined for both varieties showing significant differences in the shapes and sizes. Sugar content, titratable acidity, soluble solids, and pH values were then determined. The potential of the “Ace spur” apple juice was then evaluated using the yeast strain <i>Hanseniaspora</i> sp., a major yeast found during the spontaneous fermentation of apples. “Ace spur” apples contained more sugars while the “Kermerrien” cultivar had a highest malic acid and polyphenol concentrations. After 100 h of fermentation, the ethanol percentage (<i>v</i>/<i>v</i>) was around 4% in both ciders. Results obtained in this work revealed the chemical potential of the Lebanese apple juice to produce cider.
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