The influence of two yeast strains on fermentation and flavour composition of cider

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dc.authoridTanguler, Hasan/0000-0001-6425-9896
dc.authoridErten, Huseyin/0000-0003-1537-2416
dc.contributor.authorTanguler, Hasan
dc.contributor.authorErten, Huseyin
dc.date.accessioned2024-11-07T13:32:24Z
dc.date.available2024-11-07T13:32:24Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractTwo commercial dry strains of Saccharomyces cerevisiae and their different inoculum levels were used to carry out cider fermentation to assess their impact on the quality and volatile flavour composition of cider. Analyses indicated that the composition and production of flavour compounds of ciders are generally significantly affected by the strains and inoculation levels. Additionally, the Uvaferm CM strain produced the lowest amount of relative and total flavour compounds compared to Actiflore PM. According to the PCA, differences in volatile components were observed in ciders obtained from both yeasts. While the 1st and 2nd concentrations of Actiflore PM yeast fall to the same region and the others to the different region, the 1st, 2nd and 3rd concentrations of the Uvaferm CM yeast are located in the same region and the others in the different region. It could be said that the Actiflore PM strain synthesizes compounds (such as ethyl alcohol, relative and total esters) that are effective on the quality of cider, the higher amount that Uvaferm CM. The data obtained can be useful for cider producers.
dc.description.sponsorshipCukurova University Scientific Research Projects Coordination Unit
dc.description.sponsorshipThis research has been supported by Cukurova University Scientific Research Projects Coordination Unit. The authors are grateful to Dr Cem BALTACIOGLU for critical reading and G. McKernan and J. MacKinlay for their help with GC analyses.
dc.identifier.doi10.1002/ffj.3693
dc.identifier.endpage153
dc.identifier.issn0882-5734
dc.identifier.issn1099-1026
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85125384901
dc.identifier.scopusqualityQ2
dc.identifier.startpage144
dc.identifier.urihttps://doi.org/10.1002/ffj.3693
dc.identifier.urihttps://hdl.handle.net/11480/15393
dc.identifier.volume37
dc.identifier.wosWOS:000769598900001
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofFlavour and Fragrance Journal
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectcider
dc.subjectdry yeast
dc.subjectflavour compounds
dc.subjectinoculum level
dc.subjectSaccharomyces cerevisiae
dc.titleThe influence of two yeast strains on fermentation and flavour composition of cider
dc.typeArticle

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