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Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast‐Fermented Apple Juice
Author(s) -
Herrero Mónica,
Cuesta Isabel,
García Luis A.,
Díaz Mario
Publication year - 1999
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1999.tb00019.x
Subject(s) - malolactic fermentation , fermentation , food science , leuconostoc , yeast , chemistry , organic acid , bacteria , lactic acid , biochemistry , biology , lactobacillus , genetics
Organic acids were analyzed during controlled malolactic fermentation conducted by a selected Leuconostoc oenos strain, performed at different temperatures (15 °C, 22 °C and 27 °C). The apple juice had been previously fermented by a Saccharomyces cerevisiae strain, at 15 °C and major organic acids were also monitored during this phase. The aim of this work was to study the effect of fermentation temperature on organic acid composition and on the main reactions that take place during malolactic fermentation, applicable to improving the cider making process at the industrial level.