Organic acids in cider with simultaneous inoculation of yeast and malolactic bacteria: Effect of fermentation temperature

被引:15
作者
Herrero, M [1 ]
Garcia, LA [1 ]
Diaz, M [1 ]
机构
[1] Univ Oviedo, Dept Chem Engn & Environm Technol, Oviedo, Spain
关键词
organic acids; yeast; malolactic bacteria; apple juice; temperature;
D O I
10.1002/j.2050-0416.1999.tb00023.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Analysis of major organic acids in cider was performed by HPLC after simultaneous inoculation of selected yeast and malolactic bacteria in apple juice. Fermentations were carried out at two different temperatures, 15 degrees C and 22 degrees C, in order to compare the composition of the products obtained. Consumption of malic acid was affected by fermentation temperature, although in both cases this acid was fully metabolised. At both temperatures tested, an important decrease in lactic acid teas observed after completion of malic acid degradation, along with formation of high levels of acetic acid.
引用
收藏
页码:229 / 232
页数:4
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