Abstract
The effect of pure and mixed fermentation by Saccharomyces cerevisiae and Hanseniaspora valbyensis on the formation of major volatile components in cider was investigated. When the interaction between yeast strains of S. cerevisiae and H. valbyensis was studied, it was found that the two strains each affected the cell growth of the other upon inoculation of S. cerevisiae during growth of H. valbyensis. The effects of pure and mixed cultures of S. cerevisiae and H. valbyensis on alcohol fermentation and major volatile compound formation in cider were assessed. S. cerevisiae showed a conversion of sugar to alcohol of 11.5%, while H. valbyensis produced alcohol with a conversion not exceeding 6%. Higher concentrations of ethyl acetate and phenethyl acetate were obtained with H. valbyensis, and higher concentrations of isoamyl alcohol and isobutyl were formed by S. cerevisiae. Consequently, a combination of these two yeast species in sequential fermentation was used to increase the concentration of ethyl esters by 7.41–20.96%, and to decrease the alcohol concentration by 25.06–51.38%. Efficient control of the formation of volatile compounds was achieved by adjusting the inoculation time of the two yeasts.
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Acknowledgements
The authors thank the Ministry of Science and Technology, PR China (No. 2001BA501B07), for the financial support of this project. Thanks are also due to the Changyu Pioneer Wine Company Limited, Shandong, China, for the donation of apple juice concentrate.
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Xu, Y., Zhao, G. & Wang, L. Controlled formation of volatile components in cider making using a combination of Saccharomyces cerevisiae and Hanseniaspora valbyensis yeast species. J IND MICROBIOL BIOTECHNOL 33, 192–196 (2006). https://doi.org/10.1007/s10295-005-0051-6
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DOI: https://doi.org/10.1007/s10295-005-0051-6