Selection and biochemical characterisation of Saccharomyces cerevisiae and Kloeckera apiculata strains isolated from Spanish cider.

Abstract

The behaviour of different strains of Saccharomyeea cerevialae and Kloeekera aplculata in apple juice fermentation was studied. Ethanol production was higher for Saccharomyces strains while residual sugars and ethyl acetate content was higher for Kloeckera strains. Kl. aplculata fermented products showed the lowest amount of higher alcohols and the lowest content in organic acids with the exception of acetic acid, so this yeast produced an increment in volatile acidity. On the basis of ethyl acetate, hydrogen sulfide, and acetic acid production, fermentative ability, potassium metabisulnte resistance and sporulation percentage, one strain from Sacch. ceravlaiae could be employed as starter for making cider.