Malolactic Fermentation in Ciders

by Nancy Roxana Vera, Pedro Adrián Aredes Fernández, IRINA KRISTOF

In the elaboration of cider, an alcoholic fermentation (AF) occurs first, carried out by the yeast Saccharomyces cerevisiae, producing the transformation of the sugars in the apple juice into ethanol and carbon dioxide. In addition to AF, malolactic fermentation (MLF) can occur, carried out by lactic acid bacteria (LAB), which produce the transformation of malic acid into lactic acid. Among the LAB present in cider, Oenococcus oeni is the best adapted...

• Format: Paperback
• Language: English
• ISBN: 6206951162
• ISBN13: 9786206951162
• Release Date: December 2023
• Publisher: Our Knowledge Publishing
• Length: 116 Pages
• Weight: 0.40 lbs.
• Dimensions: 0.3" x 6.0" x 9.0"