An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies

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Abstract

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences.

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Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking.

I S Pretorius (2000)

Yeasts are predominant in the ancient and complex process of winemaking. In spontaneous fermentations, there is a progressive growth pattern of indigenous yeasts, with the final stages invariably being dominated by the alcohol-tolerant strains of Saccharomyces cerevisiae. This species is universally known as the 'wine yeast' and is widely preferred for initiating wine fermentations. The primary role of wine yeast is to catalyze the rapid, complete and efficient conversion of grape sugars to ethanol, carbon dioxide and other minor, but important, metabolites without the development of off-flavours. However, due to the demanding nature of modern winemaking practices and sophisticated wine markets, there is an ever-growing quest for specialized wine yeast strains possessing a wide range of optimized, improved or novel oenological properties. This review highlights the wealth of untapped indigenous yeasts with oenological potential, the complexity of wine yeasts' genetic features and the genetic techniques often used in strain development. The current status of genetically improved wine yeasts and potential targets for further strain development are outlined. In light of the limited knowledge of industrial wine yeasts' complex genomes and the daunting challenges to comply with strict statutory regulations and consumer demands regarding the future use of genetically modified strains, this review cautions against unrealistic expectations over the short term. However, the staggering potential advantages of improved wine yeasts to both the winemaker and consumer in the third millennium are pointed out. Copyright 2000 John Wiley & Sons, Ltd.

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Advances in Fruit Aroma Volatile Research

Muna El Hadi, Feng-Jie Zhang, Fei-Fei Wu … (2013)

Fruits produce a range of volatile compounds that make up their characteristic aromas and contribute to their flavor. Fruit volatile compounds are mainly comprised of esters, alcohols, aldehydes, ketones, lactones, terpenoids and apocarotenoids. Many factors affect volatile composition, including the genetic makeup, degree of maturity, environmental conditions, postharvest handling and storage. There are several pathways involved in volatile biosynthesis starting from lipids, amino acids, terpenoids and carotenoids. Once the basic skeletons are produced via these pathways, the diversity of volatiles is achieved via additional modification reactions such as acylation, methylation, oxidation/reduction and cyclic ring closure. In this paper, we review the composition of fruit aroma, the characteristic aroma compounds of several representative fruits, the factors affecting aroma volatile, and the biosynthetic pathways of volatile aroma compounds. We anticipate that this review would provide some critical information for profound research on fruit aroma components and their manipulation during development and storage.