Abstract
The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.
Highlights
Alcohol fermentation plays a major role in the production of wines and ciders
Polyphenolic compounds, which are precursors of many compounds responsible for the color, taste, and aroma of wines and ciders, react with oxygen and get degraded, which adversely affects the sensory properties of wines, especially white wines
The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains
Summary
Alcohol fermentation plays a major role in the production of wines and ciders It is an anaerobic process, excessive amounts of oxygen can stop the fermentation. Contact with oxygen is usually considered to be a negative factor affecting the final quality of wines and ciders. In the presence of oxygen, polymerization of polyphenolic compounds occurs, which leads to the formation of dark-colored components (from yellow to brown). The consequence of this process is the darkening of young wines, which is unacceptable for white wines. Oxidation of polyphenolic compounds reduces their concentration in the final product and, as a consequence, negatively affects its quality [3]
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