The influence of two yeast strains on fermentation and flavour composition of cider

Tanguler H., ERTEN H.

FLAVOUR AND FRAGRANCE JOURNAL, cilt.37, sa.3, ss.144-153, 2022 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 37 Sayı: 3
  • Basım Tarihi: 2022
  • Doi Numarası: 10.1002/ffj.3693
  • Dergi Adı: FLAVOUR AND FRAGRANCE JOURNAL
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Agricultural & Environmental Science Database, BIOSIS, CAB Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Veterinary Science Database
  • Sayfa Sayıları: ss.144-153
  • Anahtar Kelimeler: cider, dry yeast, flavour compounds, inoculum level, Saccharomyces cerevisiae, SACCHAROMYCES-CEREVISIAE, VOLATILE COMPOUNDS, APPLE POMACE, WINE
  • Çukurova Üniversitesi Adresli: Evet

Özet

Two commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.