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The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands. [ABSTRACT FROM AUTHOR]

This study examined the effect of simultaneous fermentations of Saccharomyces cerevisiae and Pichia kluyveri, Lactobacillus plantarum and Oenococcus oeni on the chemical composition of apple cider from two apple varieties—Topaz and Red Topaz. Analytical techniques (HPLC-RID, HPLC-VWD, GC/MS, GC/FID, HPLC-DAD ESI+) were employed to analyze glucides, organic acids, volatile compounds, amino acids and phenolic compounds, respectively. Statistical analysis and and PCA were conducted to assess the correlations among samples based on the compounds identified. In the mixed fermentations, such as Saccharomyces cerevisiae + Lactobacillus plantarum and Saccharomyces cerevisiae + Oenococcus oeni, the amount of lactic acid was higher compared to the other samples, thus proving the effectiveness of malolactic fermentation simultaneous to alcoholic fermentation. The fermentation of Saccharomyces cerevisiae + Pichia kluyveri resulted in the formation of greater amounts of certain volatile compounds. Moreover, the sensory analysis revealed that Saccharomyces cerevisiae + Pichia kluyveri distinguished apple-like, fruity and floral notes. This study suggests that the simultaneous inoculation of Saccharomyces and non-Saccharomyces yeasts results in a more complex-flavored cider. The mixed fermentation of yeast and lactic acid bacteria is a sustainable method given the shortened fermentation duration and can be successfully applied in the cider industry. [ABSTRACT FROM AUTHOR]

Apple cider production is a complex fermentation process that involves the conversion of apple juice into cider through the actions of yeast and malolactic bacteria. This study aimed to investigate the effects of the co-inoculation of Saccharomyces and non- Saccharomyces yeasts, as well as nutrient supplementation in the presence of malolactic bacteria Oenoccocus oeni on the composition of apple cider. The amino acid profile of the samples was not significantly influenced by the addition of lactic bacteria or nutrients in cider processing. The highest ester content was recorded in the single yeast strain fermented ciders (55.32%–88.13%). This increase was visible also for the malolactic ciders, independent from nutrient supplementation. Co-inoculated Saccharomyces and Torulaspora delbrueckii ciders showed increased higher alcohols contents, both after the alcoholic (42.66%–53.51%) and malolactic fermentations (42.81%–65.94%). Following the hydroxycynnamic acids class (141.47–327.44 mg/L), flavonoids (114.81–253.44 mg/L) were the second most abundant class of phenolic compounds in ciders, which generally registered a considerable increase following malolactic fermentation. The sour/acidic taste was the most prevalent sensory attribute of the cider. Lower values were recorded for sweet, bitter, and astringent. The strongest apple aroma was perceived in the co-inoculated Saccharomyces and T. delbrueckii yeast strains. The co-fermentation of Saccharomyces and Torulaspora delbrueckii yeasts led to increased levels of desirable aroma compounds, contributing to a more complex and appealing sensory profile, while the nutrient supplementation provided an improved malolactic fermentation efficiency and overall cider quality. [Display omitted] • Microbiological and biochemical factors influencing cider composition were studied. • Highest ester content recorded in the single yeast strain fermented ciders. • Flavonoids registered a considerable rise following malolactic fermentation. • The sour/acidic taste was the most prevalent sensory attribute of the cider. • The strongest apple aroma was perceived in the co-inoculated Saccharomyces and T. delbrueckii yeast strains. [ABSTRACT FROM AUTHOR]

Given apple, an easily adapted culture, and a large number of apple varieties, the production of apple cider is widespread globally. Through the fermentation process, a series of chemical changes take place depending on the apple juice composition, type of microorganism involved and technology applied. Following both fermentations, alcoholic and malo-lactic, and during maturation, the sensory profile of cider changes. This review summarises the current knowledge about the influence of apple variety and microorganisms involved in cider fermentation on the sensory and volatile profiles of cider. Implications of both Saccharomyces, non-Saccharomyces yeast and lactic acid bacteria, respectively, are discussed. Also are presented the emerging technologies applied to cider processing (pulsed electric field, microwave extraction, enzymatic, ultraviolet and ultrasound treatments, high-pressure and pulsed light processing) and the latest trends for a balanced production in terms of sustainability, authenticity and consumer preferences. [ABSTRACT FROM AUTHOR]