Table 1.
Physicochemical parameters of apple juice and cider samples fermented with different non-Saccharomyces yeast.
| Samples 1 | FAJ | Ciders | ||||
|---|---|---|---|---|---|---|
| Sc | Sc+Zb | Sc+Rm | Sc+Km | Sc+Dh | ||
| Glucose (g/L) | 140.00 ± 0.00 c | 0.50 ± 0.08 a | 0.45 ± 0.07 a | 0.30 ± 0.00 b | 0.29 ± 0.02 b | 0.33 ± 0.03 b |
| Alcohol (%, v/v) | ND | 10.03 ± 0.76 ab | 9.17 ± 0.06 b | 10.47 ± 0.68 a | 9.37 ± 0.29 b | 9.43 ± 0.40 b |
| pH | 3.76 ± 0.02 d | 3.94 ± 0.01 c | 4.06 ± 0.02 b | 3.98 ± 0.03 a | 4.03 ± 0.04 b | 4.03 ± 0.05 b |
| TA (g/L) | 5.37 ± 0.07 b | 6.40 ± 0.33 c | 5.16 ± 0.44 b | 5.94 ± 0.15 a | 5.28 ± 0.09 b | 4.89 ± 0.22 b |
| Glycerol (g/L) | 5.97 ± 0.36 a | 6.25 ± 0.38 a | 6.24 ± 0.66 a | 6.48 ± 0.36 a | 6.25 ± 0.47 a | 6.34 ± 0.40 a |
| Total yeast count (log CFU/mL) | ND | 6.79 ± 0.01 a | 6.78 ± 0.01 a | 6.79 ± 0.01 a | 6.19 ± 0.04 c | 6.62 ± 0.02 b |
1 Results represent the mean ± SD for three independent experiments. Different letters represent significant differences at the 95% confidence level (Duncan’s test). ND = not detected. TA = total acid (expressed as a percentage of tartaric acid). Sc, S. cerevisiae monoculture. Sc+Zb, S. cerevisiae and Z. bailii co-inoculation. Sc+Rm, S. cerevisiae and R. mucilaginosa co-inoculation. Sc+Km, S. cerevisiae and K. marxianus co-inoculation. Sc+Dh, S. cerevisiae and D. hansenii co-inoculation. FAJ, apple juice.