Brettanomyces anomalus, a double drawback for cider aroma

Abstract

Sixty-six French ciders were collected and characterized to build up a data base of eighty-eight variables, including sensory descriptors, aroma description and physicochemical variables. A classification in four main sensory categories was made on the basis of sensorial data. Fruity-Floral ciders were rich in acetate esters and low in volatile phenols, in opposition with phenol-like or off-flavour ciders having an inverse ratio. In order to explain this observation, an essential result was the demonstration of Brettanomyces anomalus implication, not only in volatile phenol synthesis, but also in acetate ester degradation. Brettanomyces anomalus exhibited an intracellular acetyl esterase activity. At last, both mechanisms, acetate ester degradation and phenol synthesis, contribute to the decrease of cider fruitiness.