Cider production with immobilized Leuconostoc oenos

Abstract

Cider obtained with Saccharomyces earevlaiae and immobilized Leuconoatoc oenos attained the desired attenuation without residual sugars. Decarboxyiation off L-malic to L-lactic acid by heteroiactic bacteria and the formation off secondary products in cider were studied using immobilized cells of L oenos IC11. Malic acid metabolism was influenced by the temperature at which the fermentation took place. The production of ethyl acetate and methanol was influenced by the type of L. oenos inoculation. Acetaidehyde was the most discriminating variable in the ciders obtained at different temperatures. The use of multivariate analysis allowed differentiation of the ciders obtained on the basis of the inoculation model followed.