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A preliminary study of yeast strain influence on chemical and sensory characteristics of apple cider

Citation

Way, ML and Jones, JE and Longo, R and Dambergs, RG and Swarts, ND, A preliminary study of yeast strain influence on chemical and sensory characteristics of apple cider, Fermentation, 8, (9) Article 455. ISSN 2311-5637 (2022) [Refereed Article]


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Copyright Statement

© 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is licensed under a Creative Commons Attribution 4.0 International (CC BY 4.0) License, (https://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.

DOI: doi:10.3390/fermentation8090455

Abstract

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range of compounds responsible for the organoleptic qualities of cider. In this study, basic cider quality parameters were measured to investigate the influence of six yeast strains on cider made from three apple varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement of pH, titratable acidity, and total phenolic content revealed that yeast can influence cider attributes, albeit variety and season dependent. Descriptive sensory analysis using a trained sensory panel was conducted on cider made from ‘Pink Lady’ apples and the same six yeast strains. The sensory panel significantly differentiated the yeast strains on the attributes of ‘fresh apple’, ‘earthy’ and ‘pear’. Identifying the variety specific influence of individual yeast strains on chemical and sensory characteristics of apple cider will provide cider makers with an enhanced understanding when choosing yeast strains.

Item Details

Item Type:Refereed Article
Keywords:cider, apples, variety, fermentation, phenolic, sensory analysis, yeast
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Horticultural production
Research Field:Horticultural crop growth and development
Objective Division:Plant Production and Plant Primary Products
Objective Group:Horticultural crops
Objective Field:Pome fruit, pip fruit
UTAS Author:Way, ML (Miss Madeleine Way)
UTAS Author:Jones, JE (Dr Joanna Jones)
UTAS Author:Longo, R (Dr Rocco Longo)
UTAS Author:Dambergs, RG (Dr Robert Dambergs)
UTAS Author:Swarts, ND (Dr Nigel Swarts)
ID Code:153489
Year Published:2022
Deposited By:TIA - Research Institute
Deposited On:2022-09-19
Last Modified:2022-11-18
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