A1 Refereed original research article in a scientific journal
Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids
Authors: Magalhaes F, Krogerus K, Vidgren V, Sandell M, Gibson B
Publisher: SPRINGER HEIDELBERG
Publication year: 2017
Journal: Journal of Industrial Microbiology and Biotechnology
Journal name in source: JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY
Journal acronym: J IND MICROBIOL BIOT
Volume: 44
Issue: 8
First page : 1203
Last page: 1213
Number of pages: 11
ISSN: 1367-5435
eISSN: 1476-5535
DOI: https://doi.org/10.1007/s10295-017-1947-7
Abstract
Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
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