The highest production is in Europe where the term cider refers strictly to fermented products. Cider production is encountered in more than 25 countries around the world in temperate regions where apple trees can flourish. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.Īlthough styles of cider are extremely diverse and not easy to categorize, depending on the type of apple juices used and the degrees of sweetness, from extra dry to sweet, and alcohol content, ranging from 1.2–8% ( v/ v), cider can be defined as a fermented alcoholic beverage made from apple juice. In addition, available data on cider quality and safety is reviewed. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. ‘French ciders’ refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Production of fermented apple beverages is spread all around the world with specificities in each country.
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