Effect of microorganisms and fermentation process on the quality of apple cider: A review

  • ZHANG Zhiyong ,
  • LIU Zhen ,
  • ZHOU Jungang ,
  • LYU Hong
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  • 1(State Key Laboratory of Genetic Engineering, School of Life Sciences, Fudan University, Shanghai 200438, China)
    2(Shanghai Engineering Research Center of Industrial Microorganisms, Fudan University, Shanghai 200438, China)

Received date: 2022-07-11

  Revised date: 2022-07-23

  Online published: 2022-11-01

Abstract

Apple cider is the second largest fermented fruit wine worldwide. China has the highest total quantity of apple yield in the world, there’s huge growth potential in apple ciders. However, the standard system of raw materials, fermentation strains and manufacturing technique needs to be improved. In this paper, the effects of apple variety and maturity, fermentation strain and fermentation process on the quality of cider are reviewed. In apple cider, volatile aromatics, non-volatile sugars, organic acids and polyphenols are the main components. Aroma esters are the main flavor components, and polyphenols play an important role in the taste of cider. Apple varieties, yeast types, Saccharomyces cerevisiae, non-Saccharomyces yeasts and multi-strains co-fermentation, fermentation temperature and exogenous materials have significant influences on the qualities of ciders. It would be the research focus to improve the ciders flavor diversity through the screening of apple raw materials, the development of non-Saccharomyces yeasts and the multi-strains co-fermentation.

Cite this article

ZHANG Zhiyong , LIU Zhen , ZHOU Jungang , LYU Hong . Effect of microorganisms and fermentation process on the quality of apple cider: A review[J]. Food and Fermentation Industries, 2022 , 48(19) : 287 -294 . DOI: 10.13995/j.cnki.11-1802/ts.032936

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