Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids

Frederico Magalhães, Kristoffer Krogerus, Virve Vidgren, Mari Sandell, Brian Gibson

Research output: Contribution to journalArticleScientificpeer-review

13 Citations (Scopus)

Abstract

Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
Original languageEnglish
Pages (from-to)1203-1213
Number of pages11
JournalJournal of industrial microbiology and biotechnology
Volume44
Issue number8
DOIs
Publication statusPublished - Aug 2017
MoE publication typeA1 Journal article-refereed

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Saccharomyces
Yeast
Fermentation
Saccharomyces cerevisiae
Temperature
Wine
Flavors
Esters
Yeasts
Phenotype

Keywords

  • Saccharomyces eubayanus
  • cider
  • hybridization
  • cryotolerance

Cite this

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title = "Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids",
abstract = "Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5{\%} ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.",
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Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae x Saccharomyces eubayanus hybrids. / Magalhães, Frederico; Krogerus, Kristoffer; Vidgren, Virve; Sandell, Mari; Gibson, Brian.

In: Journal of industrial microbiology and biotechnology, Vol. 44, No. 8, 08.2017, p. 1203-1213.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Sandell, Mari

AU - Gibson, Brian

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