Development of organic acids and volatile compounds in cider during malolactic fermentation
The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good...
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| Format: | Article |
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Czech Academy of Agricultural Sciences
2014-02-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0011_development-of-organic-acids-and-volatile-compounds-in-cider-during-malolactic-fermentation.php |
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| author | Hongfei ZHAO Fang ZHOU Piotr DZIUGAN Yonghong YAO Jiatao ZHANG Zhaolin LV Bolin ZHANG |
| author_facet | Hongfei ZHAO Fang ZHOU Piotr DZIUGAN Yonghong YAO Jiatao ZHANG Zhaolin LV Bolin ZHANG |
| author_sort | Hongfei ZHAO |
| collection | DOAJ |
| description | The effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced. |
| first_indexed | 2024-04-10T08:33:42Z |
| format | Article |
| id | doaj.art-65ae3e38e3fc42edafc6d777b53c733b |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:33:42Z |
| publishDate | 2014-02-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-65ae3e38e3fc42edafc6d777b53c733b2023-02-23T03:28:06ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172014-02-01321697610.17221/127/2013-CJFScjf-201401-0011Development of organic acids and volatile compounds in cider during malolactic fermentationHongfei ZHAO0Fang ZHOU1Piotr DZIUGAN2Yonghong YAO3Jiatao ZHANG4Zhaolin LV5Bolin ZHANG6College of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. ChinaCollege of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. ChinaInstitute of Fermentation Technology & Microbiology, Technical University of Lodz, Lodz, PolandCollege of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. ChinaCollege of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. ChinaCollege of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. ChinaCollege of Biological Science & Biotechnology, Beijing Forestry University, Beijing, P.R. ChinaThe effect of malolactic fermentation (MLF) on the flavour quality of cider was examined. Leuconostoc mesenteroides subsp. mesenteroides Z25 was used to start MLF taking place at 25°C for 12 days after the completion of alcoholic fermentation (AF) by Saccharomyces cerevisiae. Strain Z25 showed good activity in starting MLF of cider with 10% alcoholic concentration. The content of malic acid, whose high concentration gives negative organoleptic characteristics to the cider, dropped significantly from 4.0 g/l to 0.25 g/l via MLF. The concentration of lactic acid increased significantly from 0.99 g/l to 3.50 g/l, contributing to volatile acidity. The acetic acid content of the ciders was 0.74 g/l. Among 51 volatile compounds detected by GC-MS, higher alcohols, esters, and carbonyl compounds were formed in ciders through MLF. The total concentration of aromatic substances doubled compared to the controls. The occurrence of MLF started by strain Z25 enabled the cider containing more volatile compounds and an acceptable adjustment of organic acids. This is the first report on using L. mesenteroides subsp. mesenteroides strain Z25 to start the MLF of apple wine improving the flavour quality of the cider produced.https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0011_development-of-organic-acids-and-volatile-compounds-in-cider-during-malolactic-fermentation.phpcidermalolactic fermentationgc-msvolatile components |
| spellingShingle | Hongfei ZHAO Fang ZHOU Piotr DZIUGAN Yonghong YAO Jiatao ZHANG Zhaolin LV Bolin ZHANG Development of organic acids and volatile compounds in cider during malolactic fermentation Czech Journal of Food Sciences cider malolactic fermentation gc-ms volatile components |
| title | Development of organic acids and volatile compounds in cider during malolactic fermentation |
| title_full | Development of organic acids and volatile compounds in cider during malolactic fermentation |
| title_fullStr | Development of organic acids and volatile compounds in cider during malolactic fermentation |
| title_full_unstemmed | Development of organic acids and volatile compounds in cider during malolactic fermentation |
| title_short | Development of organic acids and volatile compounds in cider during malolactic fermentation |
| title_sort | development of organic acids and volatile compounds in cider during malolactic fermentation |
| topic | cider malolactic fermentation gc-ms volatile components |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-201401-0011_development-of-organic-acids-and-volatile-compounds-in-cider-during-malolactic-fermentation.php |
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