Studies of the influence of the different selected yeast on the aromatic compounds from cider

Abstract

Cider is an alcoholic beveragemade from the fermentedjuice of applesand whose production technology does not differ greatlyfrom that of wine.This study wants to identify the influence of selected yeast to aroma compounds from cider. The cider samples were obtained by 110L of apple juice after classic fermentation. It was divided into seven glass containers of 15 liters of juice and subjected to fermentation. It was used seven types of selected yeast: V1-Fermativ Blanc Aromatique Sodinal®, V2-Lalvin Rhone 2056 Yseo Lallemand®, V3-Maurivin AB®, V4-Yseo Cross Evolution Lallemand®, V5-Fermactive Thyol Sodinal®, V6-Afinity ECA5 Levure-Yeast®, V7-Fermactive RBR®.The primary fermentation lasted for two weeks at a constant temperature of 18 ° C. The secondary fermentation happened after bottling. The cider aroma compounds were analysed by gas chromatography. It should be noted that it is not possible to carry out the quantitative analysis of the flavor compounds, so that the areas of the peaks corresponding to the identified compounds were used. It has been studied how the area increases depending on the yeast strains used. The results show a high content of flavor compounds of the group of alcohols, esters and acidsin all seven variants. Of all seven variants of levurian preparations, it was noted in the experiment with a high number of aromatic compounds in V3-Maurivin AB®.