Journalartikel
Autorenliste: Tocci, Noemi; Egger, Magdalena; Hoellrigl, Philipp; Sanoll, Christof; Beisert, Beata; Brezina, Silvia; Fritsch, Stefanie; Schnell, Sylvia; Rauhut, Doris; Conterno, Lorenza
Jahr der Veröffentlichung: 2023
Zeitschrift: Applied Sciences
Bandnummer: 13
Heftnummer: 6
eISSN: 2076-3417
Open Access Status: Gold
DOI Link: https://doi.org/10.3390/app13064015
Verlag: MDPI
Abstract:
Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider and sparkling cider. The influence of the strain, method, and strain-method interaction on the physicochemical parameters of cider was analysed by enzymatic and chromatographic assays. The data were subjected to an analysis of variance and a principal component analysis. Both strains also showed regular fermentation kinetics under pressure. Ethanol, lactic acid, acetic acid, and glycerol were produced with significant differences between strains and production methods. Then, 26 volatile compounds were identified, with higher alcohols being the quantitatively most abundant group. Strain A was associated with a higher production of methyl butanol, 2-phenyl ethanol, and butyric, propionic, and succinic acid esters, while strain B was associated with higher amounts of hexanoic acid, and acetate and valerate esters. In addition, 13 compounds showed significant differences between methods, and 14 were influenced by the method-strain interaction. Our findings encourage the further investigation of the application of T. delbrueckii as a solo player to produce ciders with a unique flavour.
Zitierstile
Harvard-Zitierstil: Tocci, N., Egger, M., Hoellrigl, P., Sanoll, C., Beisert, B., Brezina, S., et al. (2023) Torulaspora delbrueckii Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production, Applied Sciences, 13(6), Article 4015. https://doi.org/10.3390/app13064015
APA-Zitierstil: Tocci, N., Egger, M., Hoellrigl, P., Sanoll, C., Beisert, B., Brezina, S., Fritsch, S., Schnell, S., Rauhut, D., & Conterno, L. (2023). Torulaspora delbrueckii Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production. Applied Sciences. 13(6), Article 4015. https://doi.org/10.3390/app13064015
Schlagwörter
CEREVISIAE; Champenoise method; Charmat method; NON-SACCHAROMYCES YEASTS; sparkling cider; Torulaspora delbrueckii; VOLATILE
