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Organic acid metabolism in cider and perry fermentations. I.—A preliminary study
Author(s) -
Phillips J. D.,
Pollard A.,
Whiting G. C.
Publication year - 1956
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.2740070107
Subject(s) - lactic acid , quinic acid , fermentation , malic acid , pear , citric acid , chemistry , organic acid , bacteria , food science , metabolism , ion chromatography , lactic acid fermentation , biochemistry , biology , botany , genetics
The organic acid constituents of cider‐apple and perry‐pear juices and the microbiological changes which they undergo during fermentation have been investigated using methods based on ion‐exchange and paper chromatography. The main changes observed during fermentation were the conversion of malic acid to lactic acid and of quinic acid to dihydroshikimic acid, both of which were brought about by lactic acid bacteria. These bacteria also broke down citric acid, present in considerable amount in some perry‐pear juices.