French Cider Research Articles

Chemical composition of apple cider: a comparative study of Norwegian and French ciders

Chemical composition of apple cider: a comparative study of Norwegian and French ciders

Investigation of the Phageome and Prophages in French Cider, a Fermented Beverage.

Phageomes are known to play a key role in the functioning of their associated microbial communities. The phageomes of fermented foods have not been studied thoroughly in fermented foods yet, and even less in fermented beverages. Two approaches were employed to investigate the presence of phages in cider, a fermented beverage made from apple, during a fermentation process of two cider tanks, one from an industrial producer and one from a hand-crafted producer. The phageome (free lytic phages) was explored in cider samples with several methodological developments for total phage DNA extraction, along with single phage isolation. Concentration methods, such as tangential flow filtration, flocculation and classical phage concentration methods, were employed and tested to extract free phage particles from cider. This part of the work revealed a very low occurrence of free lytic phage particles in cider. In parallel, a prophage investigation during the fermentation process was also performed using a metagenomic approach on the total bacterial genomic DNA. Prophages in bacterial metagenomes in the two cider tanks seemed also to occur in low abundance, as a total of 1174 putative prophages were identified in the two tanks overtime, and only two complete prophages were revealed. Prophage occurrence was greater at the industrial producer than at the hand-crafted producer, and different dynamics of prophage trends were also observed during fermentation. This is the first report dealing with the investigation of the phageome and of prophages throughout a fermentation process of a fermented beverage.

Evaluation of selected cider apple (Malus domestica Borkh.) cultivars grown in Ontario. I. Horticultural attributes

Twenty-eight apple cultivars were selected for their potential for hard cider production in Ontario. An experiment was conducted to evaluate their horticultural potential in the province. After being planted in spring 2015, the trees were evaluated annually for their survival, tree height and spread, trunk growth, flowering dates, flower counts, fruit per tree, pre-harvest drop, crop load, fruit weight, fruit firmness, juicing extraction efficiency, and harvest dates. These horticultural attributes were sufficient to discriminate between cultivars. Additional exploratory analyses indicated a relationship between horticultural attributes and a cultivar’s origin, with British cider cultivars blooming the latest, American cider apples producing the most juice, and French cider cultivars having the highest pre-harvest fruit drop. Cultivars in this study that show promise for continued research in Ontario include Binet Rouge, Bramley’s Seedling, Breakwell, Bulmer’s Norman, Calville Blanc d’Hiver, Cline Russet, Cox Orange Pippin, Crimson Crisp®, Dabinett, Enterprise, Esopus Spitzenberg, Golden Russet, GoldRush, Medaille d’Or, Porter’s Perfection, and Stoke Red.

Growing English and French cider apple cultivars in Sweden

Growing English and French cider apple cultivars in Sweden

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

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.

The metagenome-assembled genome of Candidatus Oenococcus aquikefiri from water kefir represents the species Oenococcus sicerae

Recently, a metagenomic study of a water kefir fermentation ecosystem enabled the reconstruction of a metagenome-assembled genome (MAG) of an Oenococcus species that was different from the three species of this genus known so far. Therefore, the name Candidatus Oenococcus aquikefiri was proposed for this novel Oenococcus species. In the meantime, however, a fourth member of the genus, Oenococcus sicerae, isolated from French cider, was reported. The comparison of its genome sequence with the Candidatus O. aquikefiri MAG showed an average nucleotide identity (ANI) value of 98.53%. In addition, the 16S rRNA and pheS genes of the two species were 99.4% and 99.9% identical, respectively. As the presence of O. sicerae in a water kefir metagenome was also revealed by metagenomic recruitment plotting, it can be stated that Candidatus O. aquikefiri and O. sicerae belong to the same species. Intraspecies variations include the presence or absence of a citrate lyase operon and components of various phosphotransferase (PTS) transport systems.

Oenococcus sicerae sp. nov., isolated from French cider

Two Gram-stain-positive, small ellipsoidal cocci, non-motile, oxidase- and catalase-negative, and facultative anaerobic strains (UCMA15228T and UCMA17102) were isolated in France, from fermented apple juices (ciders). The 16S rRNA gene sequence was identical between the two isolates and showed 97 % similarity with respect to the closest related species Oenococcus oeni and O. kitaharae. Therefore, the two isolates were classified within the genus Oenococcus. The phylogeny based on the pheS gene sequences also confirmed the position of the new taxon. DNA–DNA hybridizations based on in silico genome-to-genome comparisons (GGDC) and Average Nucleotide Identity (ANI) values, as well as species-specific PCR, validated the novelty of the taxon. Various phenotypic characteristics such as the optimum temperature and pH for growth, the ability to metabolise sugars, the aptitude to perform the malolactic fermentation, and the resistance to ethanol and NaCl, revealed that the two strains are distinguishable from the other members of the Oenococcus genus. The combined genotypic and phenotypic data support the classification of strains UCMA15228T and UCMA17102 into a novel species of Oenococcus, for which the name O. sicerae sp. nov. is proposed. The type strain is UCMA15228T (=DSM107163T=CIRM-BIA2288T).

Brettanomyces anomalus, a double drawback for cider aroma

Sixty-six French ciders were collected and characterized to build up a data base of eighty-eight variables, including sensory descriptors, aroma description and physicochemical variables. A classification in four main sensory categories was made on the basis of sensorial data. Fruity-Floral ciders were rich in acetate esters and low in volatile phenols, in opposition with phenol-like or off-flavour ciders having an inverse ratio. In order to explain this observation, an essential result was the demonstration of Brettanomyces anomalus implication, not only in volatile phenol synthesis, but also in acetate ester degradation. Brettanomyces anomalus exhibited an intracellular acetyl esterase activity. At last, both mechanisms, acetate ester degradation and phenol synthesis, contribute to the decrease of cider fruitiness.

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Apple cider is a traditional beverage in the Italian Alps, but little is reported about is composition. Accordingly, ciders produced with Golden Lasa, Braeburn, Granny Smith, Fuji, Reinette Champagne and Reinette Canada dessert apples were obtained on a semi-industrial scale using various fermentation options and Saccharomyces cerevisiae strains. A spectrum of compounds was analysed to better characterise the product: phosphate, chloride, nitrate, sulphate, total phenols, 52 mineral elements and 16 volatile compounds. Tristimulus chromatic parameters were measured before and after accelerated ageing and correlated with total phenol concentration. The elemental composition was compared with that of French ciders, revealing significant differences. Yeast related differences were found for several aroma compounds and 4-ethylcatechol. Apple variety and processing contributed to the differences in methanol content. This work provides the first compositional data of Italian Alps ciders. © 2018 The Institute of Brewing & Distilling

Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.

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.

HPLC-DAD-MS Profiling of Polyphenols Responsible for the Yellow-Orange Color in Apple Juices of Different French Cider Apple Varieties.

The pigments responsible for the yellow-orange coloration of apple juices have remained largely unknown up to now. Four French cider apple juices were produced in conditions similar to those used in the cider-making industry. The oxidized juices, characterized using the CIE L a b parameters, displayed various colors depending on the apple variety and native phenolic composition. HPLC-DAD-MS revealed contrasting pigment profiles related to oxidized tanning and nontanning molecules. The latter were divided into two groups according to their polarity and their visible spectra. With regard to phenolic classes, flavanol monomers and hydroxycinnamic acids played an essential role in the formation of oxidation products. Interestingly, dihydrochalcones appeared to include precursors of some yellow compounds. Indeed, the yellow pigment phloretin xyloglucoside oxidation product (PXGOPj), derived from phloretin xyloglucoside, was clearly identified in apple juices as a xyloglucose analogue of the yellow pigment phloridzin oxidation product (POPj), previously characterized in a model solution by Le Guernevé et al. (Tetrahedron Lett. 2004, 45 (35), 6673-6677).

Could cider aroma modify cider mouthfeel properties?

The objective of this work was to evaluate whether aroma–taste interactions could occur in cider due to cognitive interactions such as a dumping effect or a congruency phenomenon. Sixteen French ciders were selected with different organoleptic characteristics. Three different tasting conditions were compared in order to evaluate the presence of aroma interactions with taste. A trained panel was first asked to assess ciders, with and without a nose clip, on four attributes: sweetness, sourness, bitterness and astringency. Secondly, they had to score the same four attributes with seven aroma attributes added. It was shown that the perception of sweetness and astringency was modified in the presence of aroma. Ciders with fruity and caramel aromatic notes were perceived sweeter contrary to ciders with hay, animal and earthy notes, which were perceived less sweet. Moreover, the aroma interaction with sweetness was sugar concentration-dependent. It occurred only in cider containing around 40g/L of sugar. Finally, ciders were perceived more astringent when tasted without wearing a nose clip.

Rapid quantification and comparison of major volatile compounds of ciders from France (Normandy and Brittany) using microextraction by packed sorbent (MEPS)

The volatile composition of French ciders from two different regions was statistically compared by using microextraction by packed sorbent followed by analysis by GC-MS and GC-FID.

Impact of apple procyanidins on sensory perception in model cider (part 1): Polymerisation degree and concentration

The impact of the degree of polymerization and of the concentration of procyanidins in a model solution of French cider was investigated. Four purified fractions of procyanidins at three concentrations were added in a solution containing water, ethanol, fructose and malic acid. The four studied sensory characteristics (bitterness, astringency, sweetness and sourness) were modified according to the concentration of procyanidins. The degree of polymerization (DP) of procyanidins influenced only bitterness and astringency but this impact was not the same for all concentrations. Despite the fact that pH, fructose and malic acid concentrations were the same in all samples, the perception of sweetness and sourness were modified according to the concentration of procyanidins.

Authenticity of carbon dioxide bubbles in French ciders through multiflow-isotope ratio mass spectrometry measurements

A procedure to detect whether carbon dioxide was added to French ciders has been developed. For this purpose, an optimised and simplified method is proposed to determine 13C/12C isotope ratio of carbon dioxide (δ13C) in ciders. Three critical steps were checked: (1) influence of atmospheric CO2 remaining in the loaded vial, (2) impact of helium flush, (3) sampling speed. This study showed that atmospheric CO2 does not impact the measurement, that helium flush can lead to isotopic fractionation and finally, that a fractionation occurs only 5h after bottle opening. The method, without any other preparation, consists in sampling 0.2mL of cold (4°C) cider in a vial that is passed in an ultrasonic bath for 10min at room temperature to enhance cider de-carbonation. The headspace CO2 is then analysed using the link Multiflow®-isotope ratio mass spectrometer. Each year, a data bank is developed by fermenting authentic apples juices in order to control cider authenticity. Over a four year span (2008–2011), the CO2 produced during the fermentation step was studied. This set of 61 authentic ciders, from various French production areas, was used to determine a δ13C value range of −22.59±0.92‰ for authentic ciders CO2 bubbles. 75 commercial ciders were analysed with this method. Most of the samples analysed present a gas δ13C value in the expected range. Nevertheless, some ciders have δ13C values outside the 3σ limit, revealing carbonation by technical CO2. This practice is not allowed for organic, “Controlled Appellation of Origin” ciders and ciders specifying natural carbonation on the label.

Continuous pulsed electric field treatment of French cider apple and juice expression on the pilot scale belt press

Pulsed electric field (PEF) treatment (E = 1000 V/cm, f = 200 Hz and tp = 100 μs) was applied to French cider apple mash pumped into a collinear treatment chamber at the flow rate of 280 kg/h. Juices were recovered continuously using a single belt press. PEF treatment of the mash (32 ms and 46 kJ/kg) increased the juice yield by 4.1%. The content of total native polyphenols decreased by 17.8% in the treated juice due to oxidation by polyphenoloxidase. Meanwhile, the activity of this enzyme in PEF-treated juices was also decreased by 18.3%. It was suggested that PEF treatment enhanced the oxidation of native polyphenol compounds in cells because of electroporation of the inner cell membrane. The loss of PPO activity was related to the inhibition of the enzyme by the oxidised phenolic compounds. For this reason, one of the oxidation markers (molecular ion [M-H]− of chlorogenic acid dimer m/z = 705) was monitored in the juices and electric treatment was observed to increase the content of this compound by 6.8% in the treated samples. A significant difference in the colour (DE = 6) in the L*a*b* space was detected between the control and treated juices. The colour of the treated juice was the most appreciated attribute among the sensorial panel when compared to the control. The overall chemical composition of the treated juices was not different when compared with the respective controls. The mechanical expression of fruit juices assisted by pulsed electric fields (PEF) has received considerable attention over the past few years and will most likely be scaled up for industrial applications. Consequently for the legal approval of such a process the in-depth characterisation of the treated product is required. Through this study, a high potential of PEF treatment for the sensorial improvement of juices was found and limited differences in the nutritional quality characteristics between untreated and PEF-treated apple juices were observed. However, more work regarding the mechanisms of changes during PEF treatment is required on both the pilot and industrial scales.

Selection of a representative extraction method for the analysis of odourant volatile composition of French cider by GC–MS–O and GC × GC–TOF-MS

The experimental conditions of a representative odour extraction method were determined after testing eight SPME, dynamic headspace and purge-and-trap procedures. Headspace SPME with a Car/PDMS fibre was evidenced to be the most suitable method to obtain representative extract of cider odour. This method was applied to extract the volatile compounds of two French ciders and gas chromatography–mass spectrometry–olfactometry (GC–MS–O) was used to analyse the odourant profile and the aroma-active compounds of these ciders. Thirty-six odourant zones were perceived in one cider and 24 in the other. Comprehensive two-dimensional gas chromatography combined with time-of-flight mass spectrometry was used to identify odour-active compounds which were undetermined after the first chromatographic separation. Ethyl 2-methylbutanoate, 2-phenylethanol, ethyl butanoate, ethyl 2-methylpropanoate, ethyl hexanoate, oct-1-en-3-one, 2-phenylethyl acetate, ethyl dodecanoate, 3-methyl-1-butanol and 2-methylbutanoic acid were among the most potent odourants in both ciders, as well as oct-1-en-3-one, which could be identified only by comprehensive GC. Thanks to the association of the two methods, 80% of the aroma-active compounds were identified, some of them being present at trace levels in ciders.

Evidence of 4-ethylcatechol as one of the main phenolic off-flavour markers in French ciders

A new HPLC method using a diode array detector was developed and validated to quantify 4-ethylphenol, 4-vinylphenol, 4-ethylguaiacol, 4-vinylguaiacol and 4-ethylcatechol in cider. The procedure was linear up to 150 mg/l for each of the five volatile phenols, precise (RSD < 2.9%) and sensitive, with limits of detection between 0.03 and 0.10 mg/l; moreover, it did not require any sample preparation. This method was applied to 11 phenolic off-flavour defective ciders. In these ciders, the main volatile phenol corresponded to 4-ethylcatechol. Moreover, the observed concentrations (maximum of 164 mg/l) indicated, for the first time, that this compound is an important phenolic off -flavour marker in cider. Then, volatile phenols concentrations were determined for 47 French commercial ciders and showed mean quantities of 3.2 (4-EC), 0.8 (4-EP), 0.1 (4-EG), 0.2 (4-VP) and 0.3 mg/l (4-VG). The majority of the tested commercial ciders presented low volatile phenol levels.

ELABORAÇÃO DE FERMENTADO FRISANTE DE MAÇÃ COM CARACTERÍSTICAS SEMELHANTES À SIDRA FRANCESA

Este trabalho teve como objetivo elaborar fermentado frisante de maçã com características de qualidade baseadas na sidra francesa e na preferência do consumidor brasileiro. Utilizou-se suco despectinizado da cultivar Gala no processo de crioconcentração e na elaboração do fermentado. Diluiu-se o grau alcoólico para 4,5º GL, sendo as correções de açúcares com o crioconcentrado e de acidez com ácido cítrico efetuadas com base no resultado da preferência dos consumidores pelo teste de ordenação. Definiu-se a espuma após teste com alginato de propileno glicol. O teor residual de açúcares corrigido com o suco crioconcentrado foi de 50 g.L-1, aumentando seu o teor de fenólicos e sua atividade antioxidante. Corrigiu-se a acidez para 0,75 g.100mL-1, tornando-a semelhante à da sidra francesa. A espuma, próximo ao natural, porém mais persistente foi conseguida com adição de alginato de propileno glicol na proporção de 4,0 g.hL-1. O índice de aceitação do produto foi de 81,63% com tendência de intenção de compra de aproximadamente 85%, indicando que o produto atende ao gosto do consumidor. Desta forma, elaborou-se bebida com características da sidra francesa com ótima aceitação pelos consumidores e potencial de mercado.

Slow Fermentation in French Cider Processing due to Partial Biomass Reduction

ABSTRACT J. Inst. Brew. 114(2), 102–110, 2008 This study looked at the effects of an operation used by some French cider makers in order to optimise the process. The tech-nique examined is one that consists of reducing the yeast population during fermentation, so that the fermentation velocity decreases. At different stages of the fermentation, several deci-mal biomass reductions were performed and their effects were determined both by counting the two main yeast populations (fermenting yeast and oxidative yeasts) and by analysing the main parameters involved in yeast growth and fermentation (total nitrogen, density). In the present experiments, it was shown that a single decimal biomass reduction was enough to control the fermentation once the density of the untreated raw juice had undergone a 5 to 10 point drop corresponding to the consumption of about 13–26 g sugar per litre. This drop was linked to the growth phase of the yeasts in the untreated assay. When this reduction was performed later, the fermentation velocity became too low to reach the expected density. Nitrogen consumption appears to be one of the key parameters of this operation.