Yeasts in Brännland Cider's spontaneously fermented ice cider
Brännland Cider operates outside Umeå, in the northern part of Sweden. They produce ice cider and hard cider since 2012. Today the business produces approximately 100 000 bottles per year. Apple must is concentrated by freezing, then fermented to a level of ethanol to 7-13 vol% and at least 13° brix...
| Autores principales: | , |
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| Formato: | First cycle, G2E |
| Lenguaje: | sueco Inglés |
| Publicado: |
2019
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/14849/ |
| Sumario: | Brännland Cider operates outside Umeå, in the northern part of Sweden. They produce ice cider and hard cider since 2012. Today the business produces approximately 100 000 bottles per year. Apple must is concentrated by freezing, then fermented to a level of ethanol to 7-13 vol% and at least 13° brix residual sugar. The yeast running the fermentation must stand a high osmotic pressure. Different yeasts are naturally present on the apples. The aim was to spontaneously ferment five different sorts of apple concentrate and examine the presence of yeast and bacteria, and isolate and identify yeasts from each sample. The results showed presence of Saccharomyces cerevisiae, Metschnikowia pulcherrima, Hanseniaspora osmophila, Pichia membranifaciens och Metschnikowia rubicola and/or Metschnikowia leonuri. The three first-named would be interesting for production of ice cider. The two last-mentioned are newly discovered and more literature is required to deduce the possible usage for ice cider. To be able to use the isolated yeasts, more analyses are necessary. |
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