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.
Highlights
Apple cider and pear cider are defined as alcoholic beverages with an alcohol content between 1.2% and 8.5% obtained by partial or complete fermentation of juice, with or without the addition of sugar, water or flavouring [1]
This review discusses the contribution of microorganisms in the fermentation of apple juice and their impact on volatile and sensory profiles of cider with an overview of the emerging technologies applied in apple cider production
At the end of the alcoholic fermentation, they were found in the sample in relatively small quantities, but after the completion of the malolactic fermentation (MLF) process, they were found in cider about 200% more
Summary
Apple cider and pear cider are defined as alcoholic beverages with an alcohol content between 1.2% and 8.5% (low-alcohol cider may have less than 1.2%) obtained by partial or complete fermentation of juice (fresh or reconstituted), with or without the addition of sugar, water or flavouring [1]. The cider assortments vary from dry to sweet, from low alcohol content to a concentration of 8–9% ABV (alcohol by volume), and include aromatic ciders with the addition of fruit juice or flavours or even ‘ice ciders’, obtained by fermentation of juice or frozen apples [10]. It is usually sold as draught cider, and new trends have led to a diversification of the existing range of cider on the market; flavoured or mixed with fruits with a mild and refreshing taste [13]. If the average alcohol content of cider is 4–6%, in the UK it can reach up to 8.4% [11] In this context, this review discusses the contribution of microorganisms in the fermentation of apple juice and their impact on volatile and sensory profiles of cider with an overview of the emerging technologies applied in apple cider production
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