Enhancement of dry-hopped cider aroma through selection of apple cultivar, hop variety and yeast strain.

• Tác giả: Brian Gibson, Anton Kiepert, Frederico Magalhães, José Rodríguez Pérez, Natalia Svedlund, Philip C Wietstock
• Ngôn ngữ: eng
• Thông tin xuất bản: England : Food microbiology , 2025
• Bộ sưu tập: NCBI
• ID: 708987

Tóm tắt

Consumers increasingly seek more complex and tropical flavors in their alcoholic beverages. In beer and wine, yeast can release glutathione and cysteine-bound thiols from hops and grapes enhancing their tropical and fruity aromas. This study aimed to enhance cider aroma by combining yeast strains, hop and apple varieties. Yeast strains were screened for the presence and functionality of the IRC7 gene encoding the β-lyase and low temperature. Two strains showed a combination of desirable aromatic characteristics and good low temperature fermentation performance. These were used to study the impact of different hop varieties and apple cultivars. Results showed that the apple variety has the most significant impact on both chemical and sensory properties of the cider. This study suggests that dry hopping and yeast selection are effective for enhancing aroma and increasing flavor diversity in cider production.