Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples

Assessing the Impact of Simultaneous Co-Fermentation on Malolactic Bioconversion and the Quality of Cider Made with Low-Acidity Apples

This study investigated the synergistic effects of combining <i>Saccharomyces cerevisiae</i> and <i>Oenococcus oeni</i> during the alcoholic fermentation of a low-acidity cider. The initial population of indigenous wild lactic acid bacteria (LAB) in the apple must was 10<s...

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Bibliographic Details
Main Authors: Maria Luísa Cerri, Tatiane Aparecida Gomes, Matheus de Melo Carraro, José Pedro Wojeicchowski, Ivo Mottin Demiate, Luiz Gustavo Lacerda, Aline Alberti, Alessandro Nogueira
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Fermentation
Subjects:
malolactic fermentation
wild lactic acid bacteria
cider aroma
<i>O. oeni</i>
malic acid
Online Access:https://www.mdpi.com/2311-5637/9/12/1017

Internet

https://www.mdpi.com/2311-5637/9/12/1017

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