Abstract
Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.
Highlights
Apples represent a very particular fruit known for their unique symbolic richness over time.Later, the different studies proved the importance of that fruit due to its chemical composition and its antioxidant characteristics
This review focuses on the alcoholic fermentation of apple juice to produce cider
A low number of acid-tolerant bacteria, usually Acetomonas species, is frequently present [31]. When it comes to spontaneous cider fermentation, several research studies have shown that the genus Saccharomyces is usually predominant
Summary
Apples represent a very particular fruit known for their unique symbolic richness over time. Apple is one of the most produced and consumed fruits in the world. It is ranked as the third-most fruit produced worldwide after bananas and watermelon with a production that reached 75 million tons in 2018–2019 [2]. China stands as the largest producer with increasing production of almost 33 million tons per year, followed by the European Union (EU). Producing 15 million tons per year (Table 1). Apple juice is the main raw material for several beverages’ production. This review focuses on the alcoholic fermentation of apple juice to produce cider. Different parameters may affect the fermented product such as the composition of the raw materials, the microorganism used during the fermentation, and the process parameters and conditions
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