Yeast performance characterisation in different cider fermentation matrices
¹Tallinn University of Technology, School of Science, Department of Chemistry and Biotechnology, Division of Food Technology, Ehitajate tee 5, EE12616 Tallinn, Estonia
²Tallinn University of Technology, School of Science, Department of Chemistry and Biotechnology, Division of Chemistry, Ehitajate tee 5, EE12616 Tallinn, Estonia
³Center of Food and Fermentation Technologies, Akadeemia tee 15A, EE12618 Tallinn, Estonia
⁴Lallemand Inc., 1620 Rue Préfontaine, Montréal, QC H1W 2N8 Canada
Nitrogen content management before fermentation is often used in cider production to avoid sluggish fermentations. In addition to enhanced fermentation rates, the proper nitrogen content in the apple must may have an impact on the flavour characteristics of cider. This research aimed to assess yeast performance in two different commercially available musts with similar non-limiting yeast available nitrogen (YAN) content. In addition to fermentation kinetics, volatile ester production by yeast, and sensory properties of the final product were evaluated. The results showed that the fermentation rate and consumption of sugar and nitrogen sources by yeast did not vary between the two different musts. Yeasts consumed more malic acid in the environment of higher initial malic acid content. The content of volatile esters and sensory properties of the final products varied significantly. The occurrence of intense sulfur off-flavour was noted in one of the products.