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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...

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Main Authors: Råhlén, Ella, Eriksson, Daniel
Format: First cycle, G2E
Language:Swedish
Inglés
Published: 2019
Subjects:
Food science and technology
Online Access:https://stud.epsilon.slu.se/14849/
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author Råhlén, Ella
Eriksson, Daniel
author_browse Eriksson, Daniel
Råhlén, Ella
author_facet Råhlén, Ella
Eriksson, Daniel
author_sort Råhlén, Ella
collection Epsilon Archive for Student Projects
description 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.
format First cycle, G2E
id RepoSLU14849
institution Swedish University of Agricultural Sciences
language Swedish
Inglés
publishDate 2019
publishDateSort 2019
record_format eprints
spelling RepoSLU148492020-06-04T11:28:36Z https://stud.epsilon.slu.se/14849/ Yeasts in Brännland Cider's spontaneously fermented ice cider Råhlén, Ella Eriksson, Daniel Food science and technology 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. Brännland Cider har sin verksamhet utanför Umeå och gör iscider och cider av svenska äpplen sedan 2012. Idag producerar de cirka 100 000 flaskor om året. Iscider är fryskoncentrerad äppelmust som fermenteras till 7-13 vol% alkohol och minst 13° brix restsötma. Jästen som används behöver tåla högt osmotiskt tryck. Olika sorters jäst finns naturligt på äpplena. Denna jäst skulle kunna vara intressant för produktion av iscidern. Syftet med rapporten var att spontanjäsa fem olika sorters äppelmust och undersöka antal jäst och bakterier, samt isolera och identifiera jäst från dessa. Resultaten visade närvaro av Saccharomyces cerevisiae, Metschnikowia pulcherrima, Hanseniaspora osmophila, Pichia membranifaciens och Metschnikowia rubicola och/eller Metschnikowia leonuri. De tre förstnämnda skulle kunna vara intressanta för produktion av iscider. De två sistnämnda finns för lite litteratur för att dra slutsatser om användning. För att kunna använda jästerna som isolerats behövs fler undersökningar genomföras. 2019-08-06 First cycle, G2E NonPeerReviewed application/pdf sv https://stud.epsilon.slu.se/14849/7/rahlen_e_eriksson_d_190806.pdf Råhlén, Ella and Eriksson, Daniel, 2019. Yeasts in Brännland Cider's spontaneously fermented ice cider. First cycle, G2E. Uppsala: (NL, NJ) > Department of Molecular Sciences <https://stud.epsilon.slu.se/view/divisions/OID-425.html> urn:nbn:se:slu:epsilon-s-10777 eng
spellingShingle Food science and technology
Råhlén, Ella
Eriksson, Daniel
Yeasts in Brännland Cider's spontaneously fermented ice cider
title Yeasts in Brännland Cider's spontaneously fermented ice cider
title_full Yeasts in Brännland Cider's spontaneously fermented ice cider
title_fullStr Yeasts in Brännland Cider's spontaneously fermented ice cider
title_full_unstemmed Yeasts in Brännland Cider's spontaneously fermented ice cider
title_short Yeasts in Brännland Cider's spontaneously fermented ice cider
title_sort yeasts in brännland cider's spontaneously fermented ice cider
topic Food science and technology
url https://stud.epsilon.slu.se/14849/
https://stud.epsilon.slu.se/14849/

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