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Microbial Populations and Malolactic Fermentation of Apple Cider using Traditional and Modified Methods
Author(s) -
DUEÑAS M.,
IRASTORZA A.,
FERNANDEZ K.,
BILBAO A.,
HUERTA A.
Publication year - 1994
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1994.tb08190.x
Subject(s) - malolactic fermentation , fermentation , food science , lactic acid , ethanol fermentation , wine , chemistry , lactobacillus , bacteria , biology , genetics
The evolution of yeasts and lactic acid bacteria was examined during two methods of cider making: the traditional employed unwashed apples of different varieties and the modified used a sole washed acidic apple variety with temperature control during the cider making process. The alcoholic fermentation was carried out mainly by Kloeckera apiculata and Sacharomyces cerevisiae species, and their distributions were similar in the two methods. In the traditional, the malolactic fermentation proceeded at the same time as alcoholic fermentation and the “piqure lactique” occurred. In the modified method, no malolactic fermentation took place. In all musts, a fundamentally heterofermentative lactic flora was found, with Lactobacillus species most abundant in the traditional process.