title: Effects of sequential mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae on apple cider fermentation.
abstract: The fermentation of cider by mixed cultures of Wickerhamomyces anomalus and Saccharomyces cerevisiae was carried out to study their effect on the cider quality. The results showed that growth of W. anomalus and S. cerevisiae was affected by each other during co-fermentation process. All the mixed cultures produced statistically the same level of ethanol as S. cerevisiae monoculture. The mixed fermentation could produce more variety and higher amounts of acetate esters, ethyl esters, higher alcohols, aldehydes, and ketones. Sensory evaluation demonstrated that ciders obtained from co-fermentation with W. anomalus gained higher scores than ciders fermented by pure S. cerevisiae, especially the co-fermentation cultures WS3, WS4, WS6, and WS8. Only 3 days of fermentation with W. anomalus in sequential mixtures were enough to improve the quality of cider. Wickerhamomyces anomalus could be used in association with S. cerevisiae to improve the quality of cider. The modulation of inoculation time may provide an effective means of manipulating cider aroma for different characteristics.
authors.affiliation: College of Food Science and Engineering, Northwest A&F University, Yangling, Shaanxi, China.
authors.forename: Mengqi
authors.initials: M
authors.lastname: Ye
authors.forename: Tianli
authors.initials: T
authors.lastname: Yue
authors.forename: Yahong
authors.initials: Y
authors.lastname: Yuan
mesh_terms: D000434:Alcoholic Beverages; D001203:Ascomycota / Q000254:growth & development* / Q000378:metabolism*; D002241:Carbohydrates; D018920:Coculture Techniques; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007218:Industrial Microbiology; D027845:Malus; D012441:Saccharomyces cerevisiae / Q000254:growth & development* / Q000378:metabolism*; D055549:Volatile Organic Compounds / Q000737:chemistry / Q000378:metabolism
chemical_list: D002241:Carbohydrates; D055549:Volatile Organic Compounds
keywords: apple wine; mixed fermentation; sensory profile; volatile compounds; yeasts