Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast

Marina Al Daccache,Dominique Salameh,Mohamed Koubaa,Richard G Maroun,Eugène Vorobiev,Nicolas Louka

doi:10.3390/fermentation6010032

Abstract

In the present research work, the physicochemical and fermentative properties of the “Ace spur” apple variety, obtained from a Lebanese farm, and the “Kermerrien” variety, obtained from a French cider industry, were investigated. The pomological properties were first determined for both varieties showing significant differences in the shapes and sizes. Sugar content, titratable acidity, soluble solids, and pH values were then determined. The potential of the “Ace spur” apple juice was then evaluated using the yeast strain Hanseniaspora sp., a major yeast found during the spontaneous fermentation of apples. “Ace spur” apples contained more sugars while the “Kermerrien” cultivar had a highest malic acid and polyphenol concentrations. After 100 h of fermentation, the ethanol percentage (v/v) was around 4% in both ciders. Results obtained in this work revealed the chemical potential of the Lebanese apple juice to produce cider.

Highlights

Apple represents one of the most produced and consumed fruits in the world
Specific varieties of cider apples are grown and dedicated for cider production. Based on their chemical composition, the different varieties of cider apples are divided into several categories
The “Kermerrien” variety was kindly provided by the IFPC

Summary

Introduction

Apple represents one of the most produced and consumed fruits in the world It is ranked as the third fruit produced worldwide with 77 million tons during the season of 2016–2017 [1]. The apple composition is one of the important factors to be considered as the aroma compounds usually define the quality of the fermented beverages. The content of these compounds could be affected by several factors including the apple variety, the fermentation conditions, and the yeast strain used [4,5,6]. The flavor of the must deriving from is rather bittersweet and slightly fragrant, generating a bitter cider [7]

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Results