Fermented Apple Juice Research Articles

Anti‐mold properties of fermented apple juice in bread

AbstractBackground and ObjectivesBread may be spoiled by mold, which results in major economic losses. The aim of this study was to optimize the anti‐mold properties of apple juice fermented with Propionibacterium freudenreichii to get high levels of propionic acid with lesser amounts of acetic acid, which impairs bread taste.FindingsAfter fermentation for 7 days at 35°C, apple juice (half‐diluted to about 4% fermentable sugars; with 1% yeast extract; pH adjusted to 6.0) contained 1.0% propionic acid and little amounts of acetic acid (about 0.35%).ConclusionsIn bread, the anti‐mold activity of fermented apple juice (5%, fb) was similar to that of apple cider vinegar (2.44%, fb).Significance and NoveltyFermented apple juice is a novel mold inhibitor for bread that may replace apple cider vinegar and part of calcium propionate.

Lactic acid bacteria sequential fermentation improves viable counts and quality of fermented apple juice via generating two logarithmic phases

This study investigated the impact of lactic acid bacteria (LAB) sequential fermentation on viable counts and apple juice quality. The optimal fermentation conditions were obtained by a step-by-step optimization process, including pH 4.5, temperature 37 °C, the second inoculation time 16 h, total fermentation time 40 h and fermentation sequence (first 21,805 + 21,828, second 20,241). Under the optimal conditions, sequential fermentation allowed LAB to experience two logarithmic phases, increasing viable counts to 1.38 × 108 CFU/mL, exceeding simultaneous fermentation for 24 h and 40 h by 4.10 × 107 CFU/mL and 5.40 × 107 CFU/mL, respectively. This process enhanced sugar utilization, yielding more lactic acid and polyphenols. Furthermore, sequential fermentation improved DPPH (71.71 %) and ABTS (84.79 %) scavenging rates, and enriched volatile compounds, particularly beta-Damascenone, potentially contributing to floral and richer apple flavor. Sequential fermentation also achieved optimal sensory acceptability. This study proposes a novel strategy for high-density LAB fermentation to produce high-quality apple juice.

Effect of bacterial diversity on the quality of fermented apple juice during natural fermentation of Hanfu apples.

The fermented cloudy apple juice (FCAJ) bacterial phase was analyzed by 16S rRNA gene-based sequencing. During fermentation, the bacterial phase transition promoted quality changes, such as carbohydrate, organic acid, total phenol, taste and volatiles of FCAJ. Citrobacter and Lactobacillus were the dominant bacterial genera of Hanfu apple juice by natural fermentation, and lactic acid was the most abundant organic acid in FCAJ. Citrobacter showed a continuous increase trend along with fermentation time, while Lactobacillus showed a slight decrease during the later period of fermentation. The contents of total phenolic and flavonoid both showed a trend of rising first and then decreasing in FCAJ during fermentation. Alcohols and esters, the main aromatic volatiles in FCAJ, showed significant increases, especially for ethanol, 3-methyl-1-butanol and ethyl acetate. Citrobacter presented a higher correlation than Lactobacillus with some volatile flavor.

Effects of cyclodextrins on phenolic acids biotransformation and color and volatile substances stabilization in sequentially fermented apple juice

Exogenous additions and storage time affect the nutritional and sensory properties of fermented products. This study investigated the effect of natural cyclodextrin on the nutritional indicators and overall quality of Saccharomyces cerevisiae and Lactiplantibacillus plantarum sequentially fermented apple juice, and further studied the quality changes during the shelf life. Results showed that the cyclodextrin significantly affected the quality of apple juice during sequential fermentation and storage, especially β-cyclodextrin increased the total polyphenols and flavonoids of apple juice after sequential fermentation reached 0.67 g/L and 0.42 g/L; DPPH and ABTS radical scavenging rate increased to 76.33% and 77.55%; increased the organic acids and monomeric phenols. β-CD has a positive effect on the generation and protection of higher alcohols and esters, especially ethyl acetate and heptyl acetate. Compared with other groups, the addition of β-CD before fermentation showed superior color retention in terms of lightness (L*) and yellow (b*) index under 4 °C and 25 °C. Additionally, the aroma and sensory qualities of the product were improved and preserved. Therefore, the addition of cyclodextrin before fermentation not only improved the nutritional quality and antioxidant activity of fermented juice, retained and improved the aroma and color, but also stabilized the comprehensive quality during storage.

Valorization of Cashew Apple Waste into a Low-Alcohol, Healthy Drink Using a Co-Culture of Cyberlindnera rhodanensis DK and Lactobacillus pentosus A14-6.

This study investigated the potential of microbial fermentative transforming processes in valorizing the cashew apple by-product into a low-alcohol, health-benefiting beverage. We particularly investigated the use of a non-Saccharomyces yeast, Cyberlindnera rhodanensis DK, as the main targeted microbe. At 30 °C without agitation, C. rhodanensis DK caused changes in key parameters during the fermentation of cashew apple juice (CAJ) in terms of varied pH values and initial sugar concentrations. This result indicated that pure CAJ, with pH adjusted to 6 and with the original 6.85% (w/v) total sugar content, was the most feasible condition, as glucose and fructose were mostly consumed at 12 days of fermentation. A co-culture approach with either Saccharomyces cerevisiae TISTR 5088 or Lactobacillus pentosus A14-6 was investigated to improve both physicochemical and fermentation characteristics. Co-fermentation with S. cerevisiae TISTR 5088 resulted in significantly increased ethanol accumulation to 33.61 ± 0.11 g/L, but diminished bioactive compounds, antioxidant activity, and antidiabetic potential. In contrast, co-fermentation with L. pentosus A14-6 demonstrated excellent outcomes, as it significantly increased sugar consumption and finally remained at only 4.95 g/L compared to C. rhodanensis DK alone, produced lower levels of ethanol at only 19.47 ± 0.06 g/L, and higher total titratable acid (TTA), resulting in a final pH of 3.6. In addition, co-fermentation with this lactic acid bacterium significantly enhanced bioactive compounds and antioxidant activity and also retained potential antidiabetic properties. These findings highlight the feasibility of using tailored microbial fermentation strategies to produce low-alcohol beverages with enhanced health-promoting properties from CAJ; however, product-development processes following health food regulations and sensory evaluation are necessary.

Screening alcohol degrading function probiotics and protective effect of fermented apple juice on alcoholic liver injury in mice

In this study, we screened probiotics with alcohol degrading function and studied the antioxidant activity of fermented apple juice and its protective effect on alcoholic liver injury in mice. Lactobacillus helveticus CICC6064 was screened by the test of alcohol degradation and simulated gastrointestinal digestion in vitro. The antioxidant activity, polyphenol and flavonol concentrations of fermented apple juice were increased. Animal experiments showed that compared with other experimental groups, Lactobacillus helveticus CICC6064 fermented apple juice could reduce the concentration of alcohol in serum of mice significantly, meanwhile, it also can protect the liver by reducing the pro-inflammatory cytokines (TNF-α, IL-1β, IL-2, and IL-6), increasing anti-inflammatory cytokines (IL-10), reducing oxidative stress in the body (increasing SOD, GST, CAT, reducing NO), reducing liver toxicity index (ALT, AST, GGT, ALP), and reducing liver lipid accumulation.

Comparative analyses of pesticide residues, elemental composition and mycotoxin levels in Spanish traditional and novel ciders

The apple cultivar, known for its adaptability and diverse varieties, has been extensively utilized for cider production, particularly in climatically suitable regions. Cider, an age-old alcoholic beverage derived from fermenting apple juice, is gaining popularity, especially among younger generations. Despite this trend, comprehensive knowledge regarding the toxicological profile of ciders remains limited, leaving room for potential chemical contaminants from raw ingredients or production methods. To address this gap, we conducted an unprecedented study analyzing sixty-eight cider samples from the Spanish market, encompassing both traditional ciders and newly developed apple-based flavored drinks referred to as “ciders.” Our investigation focused on pesticide residues, elemental profiles, and mycotoxin residues. In a groundbreaking approach, our study integrated the analysis of 225 pesticide residues, 50 Persistent Organic Pollutants (POPs), 11 mycotoxins (AFB1, AFB2, AFG1, AFG2, DON, FB1, FB2, H-2, HT-2, OTA, PAT, and ZEN), and a total of 50 elements. Pesticide residues were identified using GCMSMS and LCMSMS, elemental composition determined via ICPMS, and mycotoxins analyzed using LCMSMS. The significance of our research lies in addressing the dearth of toxicological analyses of ciders, despite their burgeoning global consumption and production. For pesticide residues and elemental composition, our results underwent statistical processing, revealing distinct differences between the elemental profiles of traditional ciders and “ciders.” Additionally, disparities were observed between cider and other low-alcohol fermented beverages like wines and beers. Concentrations of most pesticide residues and elements in the cider samples were deemed non-toxic, falling below allowable limits established by international organizations for other beverages such as water or wine. However, certain elements, notably Br and Pb in traditional ciders, raised potential concerns. Our findings underscore the necessity of establishing regulatory limits for pesticide residues, potentially hazardous elements, and mycotoxins in cider, a regulatory framework currently lacking on a global scale.

Polyphenolic profile, processing impact, and bioaccessibility of apple fermented products.

Health-promoting foods have become increasingly popular due to intensified consumer interest and awareness of illnesses. There is a global market for apple fruits, which are affordable, nutritious, tasty, and produced in large quantities for direct consumption as well as food processing to make derived products. The food matrix of apples is suitable for fermentation, besides containing a high amount of phenolics and polyphenols. Fermentation of apples is one of the most common methods of preserving apple fruit and its byproducts. With different fermentation techniques, apple fruit can be used to make a wide range of products, such as fermented apple juice, cider, liqueurs, apple cider, apple vinegar and fermented apple solids, because it is not only a low-cost and simple method of processing the fruit, but it can also sometimes increase the bioavailability of nutrients and the levels of components that can improve health and sensory quality. To understand the health benefits of food products and how the fermentation process impacts polyphenols, it is also crucial to observe the effects of digestion on polyphenol bioaccessibility. Polyphenolic profile changes can be observed via both in vitro and in vivo digestion methods; however, in vitro digestion methods have the advantage of observing every step of gastrointestinal track effects and have less cost as well. In this review, the polyphenolic profile, processing impact, and bioaccessibility of apple-fermented products is assessed, with most available studies showing polyphenol profiles and bioaccessibility in apple varieties and fermented apple products.

Functional Characterization of Saccharomyces Yeasts from Cider Produced in Hardanger

Saccharomyces cerevisiae is commonly used for the production of alcoholic beverages, including cider. In this study, we examined indigenous S. cerevisiae and S. uvarum strains, both species commonly found in cider from Hardanger (Norway), for their strain-specific abilities to produce volatile and non-volatile compounds. Small-scale fermentation of apple juice with 20 Saccharomyces strains was performed to evaluate their aroma-producing potential as a function of amino acids (AAs) and other physicochemical parameters under the same experimental conditions. After fermentation, sugars, organic acids, AAs, and biogenic amines (BAs) were quantified using the HPLC–UV/RI system. A new analytical method was developed for the simultaneous determination of nineteen AAs and four BAs in a single run using HPLC–UV with prior sample derivatization. Volatile compounds were determined using HS-SPME-GC-MS. Based on 54 parameters and after the removal of outliers, the nineteen strains were classified into four groups. In addition, we used PLS regression to establish a relationship between aroma compounds and predictor variables (AAs, BAs, organic acids, sugars, hydrogen sulfide (H2S) production, CO2 release) of all 19 strains tested. The results of the VIP show that the main predictor variables affecting the aroma compounds produced by the selected yeasts are 16, belonging mainly to AAs.

Multi-objective optimization study applied to an ethanol fermentation of cashew apple juice

Multi-objective optimization study applied to an ethanol fermentation of cashew apple juice

Biochemical composition of ciders from various raw materials

Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm3), orotic (1.9 g/dm3) and gallic (4.7 mg/dm3) acids, as well as furfural (11.84 mg/dm3), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.

A special drop: Characterising yeast isolates associated with fermented beverages produced by Australia's indigenous peoples.

Way-a-linah, an alcoholic beverage produced from the fermented sap of Eucalyptus gunnii, and tuba, a fermented drink made from the syrup of Cocos nucifera fructifying bud, are two of several fermented beverages produced by Australian Aboriginal and Torres Strait people. Here we describe the characterisation of yeast isolates from samples associated with the fermentation of way-a-linah and tuba. Microbial isolates were obtained from two different geographical locations in Australia - the Central Plateau in Tasmania, and Erub Island in the Torres Strait. While Hanseniaspora species and Lachancea cidri were the most abundant species in Tasmania, Candida species were the most abundant in Erub Island. Isolates were screened for tolerance to stress conditions found during the production of fermented beverages and for enzyme activities relevant to the appearance, aroma and flavour of these beverages. Based on screening results, eight isolates were evaluated for their volatile profile during the fermentation of wort, apple juice and grape juice. Diverse volatile profiles were observed for beers, ciders and wines fermented with different isolates. These findings reveal the potential of these isolates to produce fermented beverages with unique aroma and flavour profiles and highlight the vast microbial diversity associated with fermented beverages produced by Australia's Indigenous peoples.

Torulaspora delbrueckii Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production

Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information for cider manufacturing is scarce. We explored the behaviour of two commercial strains of T. delbrueckii in apple juice fermentation to produce cider and sparkling cider. The influence of the strain, method, and strain–method interaction on the physicochemical parameters of cider was analysed by enzymatic and chromatographic assays. The data were subjected to an analysis of variance and a principal component analysis. Both strains also showed regular fermentation kinetics under pressure. Ethanol, lactic acid, acetic acid, and glycerol were produced with significant differences between strains and production methods. Then, 26 volatile compounds were identified, with higher alcohols being the quantitatively most abundant group. Strain A was associated with a higher production of methyl butanol, 2-phenyl ethanol, and butyric, propionic, and succinic acid esters, while strain B was associated with higher amounts of hexanoic acid, and acetate and valerate esters. In addition, 13 compounds showed significant differences between methods, and 14 were influenced by the method–strain interaction. Our findings encourage the further investigation of the application of T. delbrueckii as a solo player to produce ciders with a unique flavour.

Role of thiols and ascladiol production in patulin degradation by lactobacilli

Patulin is a mycotoxin contaminant in various foods with apple products being its major dietary source. Yeast can reduce patulin levels during fermentation via biotransformation and thiol-adduct formation, with the ability of patulin to react with thiols being well known. Conversion of patulin to ascladiol by lactobacilli has been sparsely reported, while the contribution of thiols in reduction of patulin levels by lactobacilli remains undocumented. In this study, 11 strains of lactobacilli were screened for ascladiol formation in apple juice fermentation. Highest bioconversion was obtained for Lactiplantibacillus plantarum strains followed by Levilactobacillus brevis TMW1.465. Ascladiol production was also detected in several other lactobacilli species albeit in trace amounts. Reduction in patulin levels by Fructilactobacillus sanfranciscensis DMS 20451 and its glutathione reductase (ΔgshR) negative mutant was also assayed to determine the contribution of thiols. The hydrocinnamic acid reductase of Furfurilactobacillus milii did not contribute to reduction of patulin levels. In conclusion, this study demonstrated the potential of various lactobacilli in reduction of patulin levels via biotransformation of patulin to ascladiol, while also providing evidence for the role of thiol formation by lactobacilli and its presence in reducing patulin levels during fermentation.

High Hydrostatic Pressure Treatments Improved Properties of Fermentation of Apple Juice Accompanied by Higher Reserved Lactobacillus plantarum.

This study aimed to assess the feasibility of high hydrostatic pressure (HHP) treatment to obtain high quality juice, and prepared functional apple juice using fermentation technology. The physicochemical properties of HHP (10 min) pasteurized and pasteurized (85 °C, 15 min) apple juices were compared during fermentation. Moreover, the survival of Lactobacillus plantarum after fermentation under simulated gastrointestinal conditions was evaluated. Results showed that HHP-treated apple juice had better properties than that of pasteurized in terms of color difference, total phenol content, and antioxidant activity. After fermentation, about 2.00 log CFU/mL increase in viability of cells was observed and there was around 0.8 reduction in pH value, and the antioxidant capacities were also significantly improved. Additionally, the content of caffeic acid, ferulic acid, and chlorogenic acid significantly increased after 24 h of fermentation. The survival of Lactobacillus plantarum in simulated gastric fluid reached 97.37% after fermentation. Overall, HHP treatment is expected to be a substitute technology to pasteurization in order to obtain higher quality fermented fruit juice. This study could also be helpful for exploitation of fermented juice.

Investigation of the dynamics of the chemical composition of fermented apple juices in the process of acetic acid fermentation

The article presents the results of a study aimed at a deep and comprehensive study of the factors that determine the effectiveness of the biochemical oxidation process, the study of the dynamics of the chemical composition of apple materials in the process of acetic acid fermentation. At the first stage of the study, a study of the chemical composition of apple juices was conducted. The pH, the content of solids, titrated acids, volatile acids, extract, sugars, nitrogenous substances, phenolic substances and carbohydrates were determined in the studied juice samples. At the second stage, a study of the chemical composition of apple materials was carried outduring fermentation. Fermentation of apple juice was carried out on a pure culture of yeast Apple-7. Fermentation was carried out at a temperature of 20-22⁰C. The finished fermented juice was alcoholized to 9% by volume and stored before use. Further, acetic acid fermentation was carried out in a deep way. The main technological and biochemical parameters were determined in fresh apple juice, fermented alcoholic juice and vinegar. As a result of determining the fractional composition of nitrogenous, phenolic substances and carbohydrates of apple juices, it was found that the chemical composition of apple juices depends on the method of processing apples and their varietal characteristics In the process of acetic acid fermentation of apple materials, a change in nitrogenous and phenolic substances is observed. At the same time, the carbohydrate composition practically does not change. When apple materials are oxidized by acetic acid bacteria, the processes of aldehyde formation and ether formation are significantly intensified. Thus, the data obtained indicate a variety of chemical composition of apple materials and vinegar obtained from them. In general, the chemical composition of apple materials and vinegar depends on the quality of processed raw materials and technological conditions of production.

Vitality, fermentation, aroma profile, and digestive tolerance of the newly selected Lactiplantibacillus plantarum and Lacticaseibacillus paracasei in fermented apple juice.

To enrich the probiotic lactic acid bacteria (LAB) strains and expand the commercialization of new fermented juice products, we have identified two LAB strains with excellent potential in fermenting apple juice from pickles. The two strains were morphologically, physiologically, and genetically characterized. The strains' fermentation performance and alterations in volatile aroma components of apple juice and ability to survive in a simulated gastrointestinal environment were evaluated. Two strains were identified as Lacticaseibacillus paracasei (WFC 414) and Lactiplantibacillus plantarum (WFC 502). The growth of WFC 414 and WFC 502 in apple juice for 48 h reached 8.81 and 9.33 log CFU/mL, respectively. Furthermore, 92% and 95% survival rates were achieved in 2 h simulated gastric juice, and 80.7 and 83.6% survival rates in 4 h simulated intestinal juice. During the fermentation, WFC 414 and WFC 502 reduced the soluble sugars and total polyphenols in apple juice, and consumed malic acid to produce large amounts of lactic acid (3.48 and 5.94 mg/mL). In addition, the esters and aldehydes were reduced, and the production of alcohols, acids and ketones was elevated in the apple juice fermented by both strains. These results show that WFC 414 and WFC 502 have great potential applications in the fermented fruit juice industry.

Effects of apple juice fermented with Lactobacillus plantarum CICC21809 on antibiotic-associated diarrhea of mice

• Fermented apple juice alleviates the diarrhea induced by ceftriaxone sodium. • Fermented apple juice improved the destroyed gut microbiota of mice. • There were 136 significantly changed compounds identified in fermented apple juice compared to unfermented apple juice. • Five bioactive compounds are partly responsible for the fermented apple juice performances. This study aimed to optimize the fermentation conditions of apple juice by Lactobacillus plantarum to obtain fermented apple juice (FAJ) with high probiotic content and tannic acid content. The apple juice and FAJ compounds were identified and relatively quantified by UHPLC-ESI-Q TRAP-MS/MS. Treating mice with ceftriaxone sodium induced diarrhea. However, ingestion of FAJ helped alleviate these symptoms. Furthermore, via 16S rRNA sequencing, FAJ reduced the proportion of Bacillota to Bacteroidota at the phyla level. Moreover, at the genus level, FAJ also caused a lower relative abundance of Enterococcus and Clostridium , and a higher relative abundance of Lactobacillus and Prevotella . Additionally, FAJ improved the intestinal morphology and intestinal barrier function. Five up-regulated bioactive compounds ( l -isoleucine, l -leucine, l -valine, 4-Guanidinobutyric acid, and Phenyllactate) are partly responsible for the performances of FAJ. All these findings implied that FAJ could be a dietary supplement for lessening antibiotic-associated diarrhea by regulating intestinal microbiota and barrier function.

Phytochemical Properties and Antioxidant Capacities of Apple Juice Fermented by Probiotics During Refrigerated Storage and Simulated Gastrointestinal Digestion.

The phytochemical characteristics and antioxidant capacities of fermented apple juice (FAJ) by Lactobacillus plantarum 90 (Lp90) and Lactobacillus acidophilus 85 (La85) during refrigerated storage and simulated gastrointestinal digestion (SGD) were investigated. Viable counts of Lp90 and La85 were decreased, while phenolic content and antioxidant capacities were improved during refrigerated storage, especially for the increased chlorogenic acid content. Ester content was decreased slightly after refrigeration, while the primary esters including ethyl acetate, amyl acetate, and ethyl 2-methylbutyrate were significantly increased (p < 0.05). Furthermore, ketone content was increased significantly after refrigeration (p < 0.05). In addition, viable counts of Lp90 and La85 remained higher than 6 log CFU/mL after SGD. The presence of probiotics delayed the decrease of 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging ability and increased ferric reducing antioxidant power (FRAP) of FAJ. The contents of gallic acid, chlorogenic acid, epicatechin, ferulic acid, and phlorizin were decreased, while ellagic acid and rutin contents in FAJ were significantly increased after SGD (p < 0.05).

Production and Characterization of Wine from Golden Delicious Apples using Saccharomyces Cerevisiae Isolated from Selected Nigerian Indigenous Alcoholic Beverages

There are many health benefits associated with consumption of apples and fermented apple juice, such as apple cider and apple wine. As a result of several health claims associated with the consumption of apple wine, this study was conducted with a view of producing apple wine using S. cerevisiae isolated from indigenous Nigerian alcoholic beverages. The aim is to develop indigenous technology for the production of apple wine and, by extension, tropical fruit wines. During the fermentation of apple juice into wine, changes in pH, titratable acidity (TA), brix/acid ratio (B/A), ascorbic acid (AA), total soluble solids (TSS), reducing sugars (RS), total sugars (TS), alcohol content (AC) and yeast count (YC) were determined using standard methods. The apple wine produced was rated by taste panelists using a 9-point hedonic scale. The following result ranges were obtained: pH (3.49–4.02), TA (18.0–43.2mg/ml), B/A (0.221–0889), AA (4.90–74.51mg/ml), TSS (9.0–18.0 mg/g), RS (0.260–0.347 mg/ml), TS (0.023–0.07mg/ml), AC (0.0–10.2%) and YC (7.40–11.99 log10cfu/ml). The sensory evaluation scores are appearance (7.14–7.71), flavor (6.71–8.00), mouth feel (7.00–8.00), taste (7.00–8.00) and overall acceptability (7.04–7.89). The apple wine that was fermented with Saccharomyces cerevisiae PAW02 (sample A) received the highest scores for flavor (7.8), mouth feel (8.00), taste (8.00) and overall acceptability (7.82). This sample also had the highest alcohol content of 10.2%. Therefore, this yeast strain (S. cerevisiae PAW02) could be explored for industrial production of alcoholic beverages from apples (apple wine).