Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Molecules |
| Subjects: | |
| Online Access: | https://www.mdpi.com/1420-3049/25/16/3698 |
| _version_ | 1797558268464201728 |
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| author | Marina Al Daccache Mohamed Koubaa Richard G. Maroun Dominique Salameh Nicolas Louka Eugène Vorobiev |
| author_facet | Marina Al Daccache Mohamed Koubaa Richard G. Maroun Dominique Salameh Nicolas Louka Eugène Vorobiev |
| author_sort | Marina Al Daccache |
| collection | DOAJ |
| description | Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed. |
| first_indexed | 2024-03-10T17:28:53Z |
| format | Article |
| id | doaj.art-df9fda24dc3741ab8f78d69a8d0b212c |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-10T17:28:53Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-df9fda24dc3741ab8f78d69a8d0b212c2023-11-20T10:06:03ZengMDPI AGMolecules1420-30492020-08-012516369810.3390/molecules25163698Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A ReviewMarina Al Daccache0Mohamed Koubaa1Richard G. Maroun2Dominique Salameh3Nicolas Louka4Eugène Vorobiev5Sorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CEDEX CS 60319, 60203 Compiègne, FranceESCOM, UTC, EA 4297 TIMR, 1 allée du réseau Jean-Marie Buckmaster, 60200 Compiègne, FranceLaboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, LebanonLaboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, LebanonLaboratoire CTA, UR TVA, Centre d’Analyses et de Recherche, Faculté des Sciences, Université Saint-Joseph, Beyrouth 1104 2020, LebanonSorbonne University, Université de technologie de Compiègne, ESCOM, EA 4297 TIMR, Centre de recherche Royallieu, CEDEX CS 60319, 60203 Compiègne, FranceFermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.https://www.mdpi.com/1420-3049/25/16/3698applesciderfermentationphysicochemical compositionmicroorganisms |
| spellingShingle | Marina Al Daccache Mohamed Koubaa Richard G. Maroun Dominique Salameh Nicolas Louka Eugène Vorobiev Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review Molecules apples cider fermentation physicochemical composition microorganisms |
| title | Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review |
| title_full | Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review |
| title_fullStr | Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review |
| title_full_unstemmed | Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review |
| title_short | Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review |
| title_sort | impact of the physicochemical composition and microbial diversity in apple juice fermentation process a review |
| topic | apples cider fermentation physicochemical composition microorganisms |
| url | https://www.mdpi.com/1420-3049/25/16/3698 |
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