Abstract
Production of fermented apple beverages is spread all around the world with specificities in each country. ‘French ciders’ refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.
Highlights
Styles of cider are extremely diverse and not easy to categorize, depending on the type of apple juices used and the degrees of sweetness, from extra dry to sweet, and alcohol content, ranging from 1.2–8% (v/v), cider can be defined as a fermented alcoholic beverage made from apple juice [1]
The cider-making process (Figure 1) typically involves three main stages: apple crushing and pressing out the juice, followed by the most important stages of elaboration, fermentation. This includes classical alcoholic fermentation of sugars into ethanol performed by yeast strains and malolactic fermentation (MLF) processed by lactic acid bacteria (LAB) that can occur during the maturation
Among the alternative methods suggested to avoid this alteration in beverages, Grande et al [141] have tested the efficacy of the E. faecalis enterocin AS-48 against a slime-producing B. licheniformis strain in apple cider
Summary
Styles of cider are extremely diverse and not easy to categorize, depending on the type of apple juices used and the degrees of sweetness, from extra dry to sweet, and alcohol content, ranging from 1.2–8% (v/v), cider can be defined as a fermented alcoholic beverage made from apple juice [1]. The cider-making process (Figure 1) typically involves three main stages: apple crushing and pressing out the juice, followed by the most important stages of elaboration, fermentation. This includes classical alcoholic fermentation of sugars into ethanol performed by yeast strains and malolactic fermentation (MLF) processed by lactic acid bacteria (LAB) that can occur during the maturation. External sources of microorganisms may be added to the must in French traditional cider-making, alcoholic and malolactic fermentations are mainly performed by indigenous flora present on apples, on production equipment and in the cellar. Active dry yeast (ADY) may be added in cider before bottling to obtain a naturally-carbonated beverage. FigurFeig1u. rCe i1d. eCri-dmera-kmiankginpgropcroecsessisninFrFarannccee..LLeeggeenndd::++, o, potpiotinoanlaaldadditdiointi;oanlc;oahlcool hdoegl rdeeeg; dreenes;idtye;nAsiDtyY;:ADY: activeacdtirvye yderyasyte. ast
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