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Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider

  • Fermentation, Cell Culture and Bioengineering
  • Published:
Journal of Industrial Microbiology & Biotechnology

Abstract

Given the lack of research in the traditional cider making field when compared to the efforts devoted to winemaking, this work focused on the effects of controlled inoculation of the malolactic fermentation (MLF) on the sensory properties of cider. MLF develops spontaneously in cider making at industrial level. In this work, industrial cider samples were inoculated with selected indigenous Oenococcus oeni strains and the benefits on the aroma and flavour in cider production compared to non-inoculated ciders were evaluated. Randomly amplified polymorphic DNA PCR was used to monitor strain colonization ability, outnumbering the indigenous microbiota, after completion of the alcoholic fermentation at industrial scale (20,000 l). Aroma-active compounds of experimentally inoculated ciders were analysed by HPLC and GC–MS, and sensory profiles were determined by fractioning aroma extracts using reversed-phase HPLC. Principal component analysis allowed the identification of relationships and differences among ciders with or without inoculation, including several highly appreciated commercial ones obtained under spontaneous conditions. Under controlled inoculation conditions, not only could MLF be shortened by half but, interestingly, enhancement of aroma complexity and flavour resulted in ciders enriched with a higher fruity note. In addition, important aromatic groups analysed here had not been previously described, thus affording deeper knowledge on aroma characterization of apple cider.

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Acknowledgments

Ainoa Sánchez is grateful to Fundación para el Fomento en Asturias de la Investigación Científica Aplicada y la Tecnología (FICYT) for its doctoral fellowship BP06-052. The authors are thankful to the cider making industry for providing samples and full collaboration. The authors are also indebted to the members of the test panel for their help and patience.

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Authors and Affiliations

  1. Department of Chemical Engineering and Environmental Technology, Faculty of Chemistry, University of Oviedo, C/Julián Clavería s/n, 33071, Oviedo, Spain

    Ainoa Sánchez, Mónica Herrero, Luis A. García & Mario Díaz

  2. ISVV, EA 4577, Unité de recherche Oenologie, Univ. de Bordeaux, 33882, Villenave d’Ornon, France

    Gilles de Revel & Guillaume Antalick

  3. INRA, ISVV, USC 1366 Oenologie, 33882, Villenave d’Ornon, France

    Gilles de Revel & Guillaume Antalick

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  1. Ainoa Sánchez
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  2. Gilles de Revel
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  3. Guillaume Antalick
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  4. Mónica Herrero
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  5. Luis A. García
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  6. Mario Díaz
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Correspondence to Mónica Herrero.

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Sánchez, A., de Revel, G., Antalick, G. et al. Influence of controlled inoculation of malolactic fermentation on the sensory properties of industrial cider. J Ind Microbiol Biotechnol 41, 853–867 (2014). https://doi.org/10.1007/s10295-014-1402-y

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  • DOI: https://doi.org/10.1007/s10295-014-1402-y

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