University of Tasmania
Browse
- No file added yet -

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

Download (1.02 MB)
journal contribution
posted on 2023-05-21, 13:35 authored by Madeleine WayMadeleine Way, Joanna JonesJoanna Jones, Longo, R, Robert Dambergs, Nigel SwartsNigel Swarts
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.

History

Publication title

Fermentation

Volume

8

Issue

9

Article number

455

Number

455

Pagination

1-13

ISSN

2311-5637

Department/School

Tasmanian Institute of Agriculture (TIA)

Publisher

MDPI AG

Place of publication

Switzerland

Rights 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.

Repository Status

  • Open

Socio-economic Objectives

Pome fruit, pip fruit

Usage metrics

    University Of Tasmania

    Exports

    RefWorks
    BibTeX
    Ref. manager
    Endnote
    DataCite
    NLM
    DC