Search Results (77)

Considering the importance of free amino acids (FAAs) and biogenic amines (BAs) in the production of fermented beverages (FB), the interest in the quantification of these compounds has been growing. So far, most of the analytical methods developed entail a derivatization step. While this technique allows for the detection of several compounds, it is often associated with scarce accuracy and poor resolution. To counteract the drawbacks, in this study, we aimed to develop a fast, simple, and effective method that combines the use of ultra-high-performance liquid chromatography (UHPLC) and high-resolution mass spectrometry (HRMS) to quantify underivatized FAAs and BAs in FBs. The method was successfully developed and validated: it allowed for the accurate and precise quantification of 20 FAAs—including leucine and isoleucine—and 12 BAs in just 12 min. Its applicability was demonstrated on commercial samples of wines, beers, ciders, saké, and vinegars. Full article

The quality of cider is influenced by its phenolic compound content. Apple pomace, an industrial by-product of cider production, is rich in bioactive compounds, including polyphenols. The objective of this study was to determine the potential of apple pomace addition during fermentation to increase the phenolic content in cider. Apple juice from Jonagold apples was divided into a control and three treatment groups. Control cider was fermented with 100% apple juice, while treatments were prepared with different additions of apple pomace to the apple juice. Ciders were fermented for 14 days, followed by chemical and sensory analysis. Ciders with apple pomace addition contained 31–61% higher phenolic compound concentrations than the control. The addition of apple pomace modified the volatile profile of the ciders. Treatment ciders contained higher concentrations of isoamyl alcohol, phenylethyl alcohol, and ethyl acetate, and lower concentrations of acetaldehyde. Ciders with apple pomace addition exhibited lower levels of astringency and sourness, and higher bitterness levels compared to the control. There was no difference in aroma perception and taste acceptance between the ciders. This study demonstrates the potential of apple pomace addition as a cidermaking technique for phenolic compound extraction and sensory profile modification. Full article

The unique microbial communities present on fruit surfaces significantly influence the fermentation process and product quality of artisanal cider production, constituting a microbial terroir analogous to that recognized in viticulture. In this study, we investigated the microbial composition and diversity associated with the apple varietals (Empire, Golden Delicious, and Idared) cultivated by two different orchard producers in the Hudson River Valley of New York. Using 16S rRNA and ITS amplicon sequencing, we identified distinct bacterial and fungal communities that varied significantly according to the apple varietal and orchard location. Notably, the orchard was the dominant factor shaping both the bacterial and fungal communities on the apples’ surfaces, with the varietal differences also playing a significant, albeit secondary, role. For example, we found that the bacterial genera Acidophilim sp. and 1174-901-12 sp., as well as the fungus Sporobolmyces patagonicus, were important markers of the orchard in which the apples were cultivated. These microbial signatures persisted into the early stages of cider fermentation, suggesting their potential influence on the cider quality and flavor profile. Our findings underscore the critical importance of the microbial terroir in cider production, and suggest that targeted management practices can leverage regional microbial diversity to enhance the distinctiveness and marketability of artisanal cider products. Full article

Apple scab is a disease caused by Venturia inaequalis; it alters the vegetative cycle of apple trees and affects the fruits in orchards or during post-harvest storage. Utilizing rotten apples in cidermaking is a promising technique to mitigate crop losses; nonetheless, uncertainties persist regarding the beneficial effects of damaged fruits. This study involves a thorough chemical analysis of cider produced from both healthy and scab-infected fruits to identify compositional changes caused by microbial proliferation and to assess their impact on cider quality. Apples infected by post-harvest apple scab, as opposed to uninfected apples, were employed in cidermaking. The peel microbiota was described by plate count, and next-generation sequencing-based metabarcoding methods were used to describe the peel microbiota, while HPLC and GC MS-MS were used to characterize the cider compositions. Apples infected with post-harvest scab host a specific fungal consortium with higher biodiversity, as evidenced by the Shannon evenness index, especially in the fungi kingdom. The presence of apple scab slows fermentation by up to 23%, lowers ethanol accumulation by up to 0.4%, and affects certain cider constituents: sugars, alcohols, amino acids, fatty acids, and esters. The statistical treatment of data relative to the chemical profile (PLS and PCA on the 31 compounds with VIP > 1) distinguishes ciders made from altered or safe fruits. Scab-infected apples can be valorized in the agri-food industry; however, microbiota alterations must not be underestimated. It is necessary to implement adequate mitigation strategies. Full article

Apple fruit is among the most consumed fruits in the world, both in fresh and processed forms (e.g., ready-to-eat fresh slices, juice, jam, cider, and dried slices). During apple consumption/processing, a significant amount of apple residue is discarded. These residues can also be interesting materials to exploit, particularly for direct valorization in the design of added-value foods. In fact, apple waste/by-products are rich in essential components, including sugars, proteins, dietary fibers, and phenolic compounds, as they comprise apple peels, seeds, and pulp (solid residue of juice production). In this sense, the current review paper presents an overview of the nutritional composition of apple waste/by-products, and mainly apple pomace, highlighting their application in producing value-added products through microbial biotechnology. If appropriately managed, apple by-products can generate a variety of useful compounds required in food (as well as in feed, pharmaceutics, and bioenergy). Recent strategies for the synergic use of apple waste/by-products and microbial resources such as lactic acid bacteria and yeasts are discussed. This review contributes to defining a reference framework for valorizing apple waste/by-products from a circular economy perspective through the application of bioprocesses (e.g., fermentation), mainly oriented towards designing foods with improved quality attributes. Full article

This study investigates the comparative impact of fermentation versus conventional extraction methods on the bioactive potency of “FERMENZA”, a patented, affordable, natural fermented cider-based topical formulation. Through comprehensive in vitro analysis, the fermented extract demonstrated superior antioxidant efficacy, with an IC₅₀ value of 0.77 ± 0.03 mg/mL, significantly outperforming solvent and steam-distilled extracts, which showed IC₅₀ values of 2.49 ± 0.01 mg/mL and 4.11 ± 0.03 mg/mL, respectively. Notably, the nitric oxide scavenging activity of the fermented extracts was markedly higher than that of conventional extracts, with IC₅₀ values ranging from 1.12 ± 0.03 to 2.29 ± 0.03 mg/mL. Fermentation also enhanced total phenolic content (TPC), with mixed fruit extracts (pomegranate-beetroot, banana-papaya) reaching TPC levels of 2.43 ± 0.03 mg gallic acid equivalent/g, surpassing individual and conventionally processed samples. The study employed a Quality by Design approach to optimize fermentation conditions, achieving peak yields of gallic acid and TPC at 35 °C and 72 h, which further validates the process affordability. Under these conditions, the fermented extracts from pomegranate and beetroot demonstrated exceptional antimicrobial properties against E. coli, S. aureus, P. aeruginosa, P. acne, and M. furfur, with minimum inhibitory concentration values ranging from 0.25 mg/mL to 0.60 mg/mL, superior to those observed in conventionally extracted samples from pomegranate and beetroot. These findings highlight the efficacy of fermentation in enhancing bioactive compound availability, positioning FERMENZA as a potent fermented formulation for probable skin and hair-related cosmeceutical applications. Full article

Co-inoculation with Saccharomyces cerevisiae and non-Saccharomyces yeasts is an effective method to improve the flavor of cider. Wickerhamomyces anomalus, known for its high ester production capacity, was evaluated in combination with S. cerevisiae to identify optimal mixed yeast inoculants for improved sensory characteristics. Three W. anomalus strains and three inoculation ratio attributes (1:5, 1:1, and 5:1) were tested to assess their impact on the physicochemical indices and sensory attributes of cider. All the strains used as starters developed fermentation-producing ciders with alcoholic degrees between 6.22 and 6.36 (% v/v). Co-inoculation with W. anomalus resulted in significantly higher ester, volatile acid, and higher alcohol levels compared to those of S. cerevisiae monocultures, increasing the complexity of fruity and floral aromas. Furthermore, the proportion of W. anomalus strains in the inoculations was positively correlated with increased aromatic esters and higher alcohols. The Sc–Wa (1:5) cider showed the highest contents of ethyl ethanoate and 3-methylbutan-1-ol, contributing to a nail polish-like aroma. Sc–Wa (1:1) yielded a higher aromatic diversity than did Sc–Wa (5:1), suggesting that co-inoculation with a ratio of 1:1 may provide an effective fermentation strategy for cider aroma enhancement. These findings offer valuable insights into how non-Saccharomyces yeasts can be effectively applied in cider co-fermentation, providing a foundation for their future use in industrial applications. Full article

Flavor is an important property affecting consumer acceptance, yet little is known about the correlation between the sensory attributes, volatile compounds, and consumer preference during cider consumption. This study was the first to evaluate which sensory attributes of commercial apple ciders in China were preferred by Chinese consumers. Meanwhile, GC-MS and GC-IMS were conducted to characterize the aroma release both in orthonasal and retronasal olfactory perceptions. The sensory analyses exhibited that Chinese consumers preferred “sweet cider”, and sensory attributes such as “a-tropical fruit”, “f-fruity” and “t-sweet” were the most popular. A total of 63 volatile compounds were identified using GC-MS, while both the variety and concentrations of these compounds detected by GC-IMS were lower. Finally, partial least squares (PLS) analysis was used to establish two models based on sensory data, and orthonasal and retronasal volatile compounds. The two models had 32 and 29 compounds with variable importance in projection (VIP) values > 1, respectively. The results revealed that the compounds with high correlation with “t-sweet” and “f-fruity” were roughly the same in two PLS models, whereas the number of compounds contributing positively to “t-sour” and “f-fermented” changed significantly. Full article

Apples are one of the most widely consumed fruits in the world, resulting in the continuous creation of new cultivars with different properties, both in terms of breeding as well as extended shelf lives and increased bioactive substance contents. This study aimed to determine the potential of a new red-fleshed apple ‘JB’ clone developed at the Warsaw University of Life Sciences to produce high-sensory-quality cider. Fermentation was carried out using the Saccharomyces cerevisiae UCLM S325 yeast strain, commonly used for quality white wines (Fermentis, Lesaffre Polska SA, Warsaw, Poland), at 15 °C for 21 days. The must and the cider were subjected to physicochemical analysis to determine their color, sugar content, total acidity, and polyphenol levels. Additionally, volatile acidity and alcohol content were measured in the cider, followed by an organoleptic evaluation. A red color characterized both the must and the cider, which had total acidities of 8.78 ± 0.05 and 6.61 ± 0.03 g malic acid/L, respectively, as well as polyphenol contents of 307.28 ± 1.29 and 240 ± 7.00 mg chlorogenic acid/L, respectively. Trained panelists evaluated the cider obtained from fermentation. The study’s results indicate that the new ‘JB’ apple clone has strong potential for producing juice and cider with a unique red color and high sensory attributes. Full article

Background: The cider industry is becoming an increasingly important segment of the apple fruit sector in Argentina. This study evaluated different inoculation strategies using two Patagonian strains to produce ciders with reduced malic acid and enhanced quality from acidic apple musts. Methods: Fermentations were performed using Pichia kudriavzevii NPCC1651 (isolated from cider) and Saccharomyces cerevisiae ÑIF8 (isolated from wine) in pure, simultaneous, and sequential inoculations. Viable cell counts, glucose and fructose consumption kinetics, and malic acid depletion were measured during fermentation, while physicochemical and aromatic profiles of the ciders were also analyzed in the final products. Results: P. kudriavzevii was capable of coexisting with S. cerevisiae until the final stages of fermentation, independently from the inoculation strategy employed. The simultaneous inoculation at a 1:1 ratio and the sequential inoculation initiated with S. cerevisiae showed the best performance. Both strategies produced ciders with high fermentative efficiency and elevated levels of lactic and succinic acids, isoamyl alcohol, 2-phenylethanol, isoamyl acetate, and 2-phenylethyl acetate while reducing acetic acid and ethyl acetate levels. These fermentations also achieved higher malic acid consumption compared to pure cultures. Conclusions: The simultaneous inoculation at a 1:1 ratio is proposed for further pilot-scale testing in natural acidic musts due to its operational practicality and its potential to produce ciders with reduced malic acid and improved sensory quality. Full article

Microbial fermentation is a primary method by which a variety of foods and beverages are produced. The term refers to the use of microbes such as bacteria, yeasts, and molds to transform carbohydrates into different substances. Fermentation is important for preserving, enhancing flavor, and improving the nutritional quality of various perishable foods. Historical records clearly show that fermented foods and drinks, such as wine, beer, and bread, have been consumed for more than 7000 years. The main microorganisms employed were Saccharomyces cerevisiae, which are predominantly used in alcohol fermentation, and Lactobacillus in dairy and vegetable fermentation. Typical fermented foods and drinks made from yogurt, cheese, beer, wine, cider, and pickles from vegetables are examples. Although there are risks of contamination and spoilage by pathogenic and undesirable microorganisms, advanced technologies and proper control procedures can mitigate these risks. This review addresses microbial fermentation and clarifies its past importance and contribution to food preservation, flavoring, and nutrition. It systematically separates yeasts, molds, and bacteria and explains how they are used in food products such as bread, yogurt, beer, and pickles. Larger producers employ primary production methods such as the artisanal approach, which are explored along with future trends such as solid-state fermentation, the potential of biotechnology in developing new products, and sustainability in new product development. Future research and development strategies can lead to innovations in methods that improve efficiency, product range, and sustainability. Full article

Fermented apple cider is a refreshing alcoholic drink known since ancient times, and it is obtained by fermenting apple fruit juice. Using the standards of alcohol concentration (up to 8%) and carbonation, it belongs to drinks similar to beer. It can be produced using wild yeasts, but currently a fermentation starter can be purchased. This work aims to produce fermented cider using commercial pasteurized juices: clear apple juice and organic cloudy juice using commercial yeast for cider production. After fermentation, the physico-chemical characteristics of the drink were determined, alongside volatile compounds of the freshly produced ciders, as well after 1, 2, and 3 weeks of maturation. Acids, alcohols, carbonyl compounds, terpenes, esters, and volatile phenols were determined using headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS-SPME-GC/MS). The results show that the fermentation was slower (14 days) in the cloudy juice in contrast to the sample produced from clear apple juice (10 days). Also, the volatile compounds related to aroma were abundantly found in the cider produced from cloudy apple juice compared to the cider produced from the clear apple juice. The conducted sensory analysis was in favor of cloudy juice. Full article

Our investigation delves into the previously uncharted territory of cider composition from Norway. This study aimed to obtain an overview of the qualitative and quantitative compositions of general chemical parameters, polyphenols (individual and total expressed as gallic acids equivalents), selected esters, and selected C6-alcohols in ciders with the PDO label Cider from Hardanger. In total, 45 juice and cider samples from the fermentation process were collected from 10 cider producers in Hardanger in 2019, 2020, and 2021. Individual sugars, acids, ethanol, and 13 individual phenols were quantified using HPLC-UV/RI. Seven ethyl esters of fatty acids, four ethyl esters of branched fatty acids, ten acetate esters, two ethyl esters of hydroxycinnamic acids, and four C6-alcohols were quantified using HS-SPME-GC-MS. For samples of single cultivars (‘Aroma’, ‘Discovery’, ‘Gravenstein’, and ‘Summerred’), the sum of the measured individual polyphenols in the samples ranges, on average, from 79 to 289 mg L⁻¹ (the lowest for ‘Summerred’ and highest for ‘Discovery’ and ‘Gravenstein’). Chlorogenic acid was the most abundant polyphenol in all samples. Ethyl butyrate, ethyl hexanoate, ethyl octanoate, ethyl decanoate, ethyl isobutyrate, ethyl 2-methylbutyrate, isoamyl acetate, and hexanol were present at concentrations above the odour threshold and contributed to the fruity flavour of the Cider from Hardanger. Full article

Malolactic fermentation (MLF) is a biological process of deacidification of wines that may also help to increase the microbiological stability of the product and to enhance its sensorial attributes, in particular its aromatic profile. MLF can occur spontaneously due to the presence of indigenous bacteria in the environment of fermented beverages such as wines and ciders. However, the inoculation of lactic acid bacteria (LAB) starter cultures could prevent potential losses and standardize the process. The industrial-scale production of these starter cultures requires cost-effective, sustainable, and feasible approaches. A possible approach to acquire bacterial biomass, while addressing waste disposal concerns, is the use of by-products from the apple juice industry, such as apple pomace. Moreover, to ensure the long-term viability and activity of starter cultures, appropriate preservation methodologies need to be developed. Thus, the aim of the present study was to evaluate the growth of two Lactiplantibacillus plantarum strains, UNQLp11 and UNQLp155, in supplemented apple pomace and to optimize the preservation conditions. Cultures were either frozen or freeze dried (trehalose (20% m/v) as a protective agent, potassium phosphate buffer (pH 7), and a combination of trehalose and buffer), and then cell viability and malolactic activity were analyzed under wine stress conditions. Notably, the combination of phosphate buffer at pH 7.0 and trehalose emerged as the most effective preservation strategy for freeze drying, exhibiting enhanced viability and malic acid consumption for the two strains evaluated. These findings underscore the inexpensive and sustainable viability of using a semi-solid medium formulated with apple pomace for LAB biomass production and subsequent preservation. Full article

A regionally developed and adapted dessert apple, ‘Wodarz’, was explored for its potential in apple cider production because of its consistent productivity when other apple cultivars have struggled with North Dakota’s climate. Due to the importance of yeast strain on the perceived quality of fermentation products, five commercial yeast strains, three wine yeasts (EC1118, Maurivin B, and 71B), and two cider yeasts (WLP775 and WY4766) were evaluated for their impact on the physicochemical properties, color, and sensory characteristics of ‘Wodarz’ cider. By assessing dynamic changes, such as spectral properties and sugar content, a comparison among yeasts was conducted across multiple dimensions. The lightness, chroma, and hue all showed variations throughout fermentation, though not across the final ciders. However, differences in the final color of the ciders were identified via ΔE calculations. Each yeast contributed different aromas and tastes to the final ciders. Among yeast strains, EC1118 had the strongest aroma intensity. Despite having subdued aroma intensity, 71B had strong acidity tastes and WLP775 had strong fruity tastes. Thus, our research suggests that yeast strains are an applicable factor in determining the final sensory attributes of local ‘Wodarz’ cider. This is the first report of fermentation outcomes using ‘Wodarz’ apples for cider. ‘Wodarz’ can be aromatically described using terms such as apple, honey, herbal, rose, and floral and fruit notes. The overall taste of ‘Wodarz’ cider is characterized by apple, honey, and rose notes followed by black pepper and grass. Full article