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Some observations on the malo‐lactic fermentation of cider
Author(s) -
Marshall C. R.
Publication year - 1952
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740030209
Subject(s) - fermentation , food spoilage , lactic acid , malic acid , food science , chemistry , lactic acid fermentation , bacteria , biology , citric acid , genetics
Ciders are prone to a malo‐lactic fermentation which can be beneficial in reducing the acidity of sharp juices, but which may cause spoilage in sub‐acid juices. A method is described for the estimation of malic acid in cider which is useful for following both the decrease in malic acid content during fermentation and also for observing changes in the malo‐lactic index. The latter is the ratio of calculated free acidity to observed free acidity at any stage in the fermentation and it should remain constant throughout the full course of fermentation and maturation of a normal sound cider. It decreases in value when acid spoilage occurs through the development of undesirable organisms and enables the malefic influence of these organisms to be detected before any increase in acidity becomes apparent. The malo‐lactic fermentation can be retarded in the presence of sulphites and may be completely arrested if the cider is centrifuged before sulphiting.