Characterisation of fermented apple products using data obtained from GC analysis

Abstract

A study was conducted to typify ciders on the basis of their aromatic profile. Controlled cider fermentations were carried out using a mixture of Kloeckera apiculata, Saccharomyces cerevisiae and Leuconostoc oenos as inocula. Ciders were obtained under different technological conditions, taking into account several factors, such as the presence or omission of Kl. apiculata, the addition of yeast cell walls, temperature and the timing of inoculation with lactic acid bacteria. Fermentation at a low temperature, and the presence of Kl. apiculata increased the concentration of ethyl acetate. The production of propan-1-ol and 2-methylbutan-1-ol was found to be stimulated by the addition of yeast cell walls, and an increase in the fermentation temperature promoted a higher degree of synthesis of isoamyl alcohol and isobutanol. The use of principal component analysis (PCA) and linear discriminant analysis (LDA), allowed the authors to typify fermented apple products on the basis of the fermentation temperature and the presence of apiculate yeast.

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