tatpipТехника и технология пищевых производствFood Processing: Techniques and Technology2074-94142313-1748Кемеровский государственный университет10.21603/2074-9414-2026-3-2648YOKKDYtatpip-245Research ArticleСтатьиВлияние дрожжей рода non-Saccharomyces на показатели качества сидровEffect of Non-Saccharomyces Yeasts on Cider Qualityhttps://orcid.org/0000-0003-1428-5935ШиршоваАнастасия АлександровнаShirshovaA. A.

ORCID 0000-0003-1428-5935

eLIBRARY SPIN 6175-5869

Anastasia A. Shirshova

Krasnodar

anastasiya_1987@inbox.ruhttps://orcid.org/0000-0001-6436-1970ХраповАнтон АлександровичKhrapovA. A.

ORCID 0000-0001-6436-1970

eLIBRARY SPIN 6182-5762

Anton A. Khrapov

Krasnodar

https://orcid.org/0000-0002-9165-6763АгееваНаталья МихайловнаAgeyevaN. M.

ORCID 0000-0002-9165-6763

eLIBRARY SPIN 3807-3865

 

Natalia M. Ageyeva

Krasnodar

https://orcid.org/0000-0003-0855-1176Аль-НакибЕкатерина АделевнаAl-NakibE. A.

ORCID 0000-0003-0855-1176

eLIBRARY SPIN 7630-6098

Ekaterina A. Al-Nakib

Krasnodar

https://orcid.org/0000-0002-6890-3076ГлобаЕкатерина ВладимировнаGlobaE. V.

ORCID 0000-0002-6890-3076

eLIBRARY SPIN 8576-4008

Ekaterina V. Globa

Krasnodar

https://orcid.org/0009-0002-8956-2431СердюковИгорь ВалерьевичSerdyukovI. V.

ORCID 0009-0002-8956-2431

Igor V. Serdyukov

Krasnodar

https://orcid.org/0009-0003-3966-1834ИзофатовАндрей РомановичIzofatovA. R.

ORCID 0009-0003-3966-1834

 

Andrey R. Izofatov

Krasnodar

Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия, КраснодарРоссияNorth Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-makingRussian FederationКубанский государственный технологический университет, КраснодарРоссияKuban State Technological UniversityRussian Federation202630092026563434449Copyright © Ширшова А.А., Храпов А.А., Агеева Н.М., Аль-Накиб Е.А., Глоба Е.В., Сердюков И.В., Изофатов А.Р., 20262026Ширшова А.А., Храпов А.А., Агеева Н.М., Аль-Накиб Е.А., Глоба Е.В., Сердюков И.В., Изофатов А.Р.Shirshova A.A., Khrapov A.A., Ageyeva N.M., Al-Nakib E.A., Globa E.V., Serdyukov I.V., Izofatov A.R.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fptt.ru/jour/article/view/245

Сидр – слабоалкогольный напиток с уникальным ароматом и вкусом, изготовленный из свежего яблочного сока путем брожения. В последние годы помимо дрожжей рода Saccharomyces, все чаще объектом исследований становятся дрожжи non-Saccharomyces из-за их положительного влияния на показатели качества сидра. Сорта яблони, произрастающие в Краснодарском крае (Россия) и используемые для производства сидров, характеризуются высоким содержанием сахаров, что обусловлено природно-климатическими условиями региона. Цель исследования – изучить влияние чистых культур дрожжей-несахаромицетов Lachancea thermotolerans, Metschnikowia pulcherrima и Torulaspora delbrueckii на показатели качества сидров из плодов яблони, выращенных в Краснодарском крае.Объекты исследования – образцы сидров, изготовленные из плодов яблони селекции ФГБНУ «Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия» (Краснодар, Россия) с применением чистых культур дрожжей видов L. thermotolerans, T. delbrueckii, M. pulcherrima и S. cerevisiae. Физико-химические и органолептические показатели сидров определяли методами по действующим ГОСТ и ГОСТ Р; цветовые характеристики – спектрофотометрическим методом; легколетучие компоненты – методом газовой хроматографии.Установлено, что процесс брожения под действием ферментных систем монокультур дрожжей рода non-Saccharomyces протекает медленнее (в среднем на 5 суток), чем под действием S. cerevisiae. В сидрах, изготовленных с применением  non-Saccharomyces, показатели массовых концентраций титруемых кислот и сахаров ниже на 14–22 и 31–39 % соответственно, а остаточного экстракта – выше на 33–46 % по сравнению с сидром, сброженным S. cerevisiae. Последовательная инокуляция non-Saccharomyces и S. cerevisiae через 72 ч позволила получить сидры с меньшим содержанием спирта (на 2–21 %). В аромате образцов сидров с более высокой концентрацией гексанола присутствовали растительные оттенки.При проведении совместного брожения и последовательной инокуляции определено рекомендуемое время внесения дрожжей S. cerevisiae в яблочное сусло: для брожения с L. thermotolerans – не ранее 72 ч; для M. pulcherrima – через 24 ч; для T. delbrueckii – через 48 ч.

Cider is a low-alcohol fermented apple beverage with a unique aroma and flavor. Non-Saccharomyces yeasts have a reliable positive impact on the sensory profile of ciders. Cider apple varieties grown in the Krasnodar Region are rich in sugar (≤ 180 g/dm3)  due to the local natural and climatic conditions. This study investigates the effect of non-Saccharomyces yeasts Lachancea thermotolerans, Metschnikowia pulcherrima, and Torulaspora delbruecki on the quality of Krasnodar apple cider. The cider samples were produced from the fresh apple juice obtained by fermenting apple varieties cultivated at the North Caucasus Federal Scientific Center for Cider Production with pure yeast cultures of L. thermotolerans, T. delbrueckii, M. pulcherrima, and S. cerevisiae. The physicochemical and sensory properties were determined using the current interstate and state standards. The color profile was described by the spectrophotometric method; the volatile components were identified using gas chromatography.The fermentation process induced by non-Saccharomyces enzyme systems proceeded slower (by 5 days on average) than the fermentation triggered by S. cerevisiae. The non-Saccharomyces ciders demonstrated lower mass concentrations of titrated acids by (14–22%) and sugars (31–39%) while the mass concentration of the residual extract was higher by 33–46. The sequential inoculation of non-Saccharomyces and S. cerevisiae made it possible to obtain ciders with a lower alcohol content (by 2–21%) after 72 h. The samples with a higher concentration of hexanol demonstrated herbaceous aroma. Based on the co-fermentation and sequential inoculation, the optimal timing for introducing S. cerevisiae yeasts was as follows: after 72 h for L. thermotolerans; after 24 h for M. pulcherrima; after 48 h for T. delbrueckii.

Сидрплоды яблонияблочное суслоLachancea thermotoleransMetschnikowia pulcherrimaTorulaspora delbrueckiiSaccharomyces cerevisiaeдинамика броженияцветовые характеристикиорганолептические показателиCiderapple fruitsapple mustLachancea thermotoleransMetschnikowia pulcherrimaTorulaspora delbrueckiiSaccharomyces cerevisiaefermentation dynamicscolor characteristicssensory profileИсследование выполнено за счет гранта Российского научного фонда № 25-76-10012, https://rscf.ru/project/25-76-10012/ на базе ФГБНУ СКФНЦСВВ.The research was supported by the Russian Science Foundation (Grant No. 25-76-10012, https://rscf.ru/project/25-76-10012/).ReferencesKovács M, Pomázi A, Taczman-Brückner A, Kiskó G, Dobó V, et al. Detection and identification of food-borne yeasts: An overview of the relevant methods and their evolution. Microorganisms. 2025;13:981. https://doi.org/10.3390/microorganisms13050981Kovács M, Pomázi A, Taczman-Brückner A, Kiskó G, Dobó V, et al. Detection and identification of food-borne yeasts: An overview of the relevant methods and their evolution. Microorganisms. 2025;13:981. https://doi.org/10.3390/microorganisms13050981Агеева Н. М., Ширшова А. А., Ульяновская Е. В., Щеглов С. Н., Храпов А. А. и др. Сравнительный анализ био- генных аминов в винах и сидрах. Техника и технология пищевых производств. 2025. Т. 55. № 2. С. 284–299. https://doi.org/10.21603/2074-9414-2025-2-2569Ageyeva NM, Shirshova AA, Ulyanovskaya EV, Shcheglov SN, Khrapov AА, et al. Comparative analysis of biogenic amines in wines and ciders. Food Processing: Techniques and Technology. 2025;55(2):284–299. (In Russ.) https://doi.org/10.21603/2074-9414-2025-2-2569Han Y, Du J. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider. Food Microbiology. 2023;111:104195. https://doi.org/10.1016/j.fm.2022.104195Han Y, Du J. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider. Food Microbiology. 2023;111:104195. https://doi.org/10.1016/j.fm.2022.104195Wang N, Zhu Y, Zhu R, Xiao Y, Qiu J, et al. Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis. LWT. 2022;168:113943. https://doi.org/10.1016/j.lwt.2022.113943Wang N, Zhu Y, Zhu R, Xiao Y, Qiu J, et al. Revealing the co-fermentation of Saccharomyces cerevisiae and Schizosaccharomyces pombe on the quality of cider based on the metabolomic and transcriptomic analysis. LWT. 2022;168:113943. https://doi.org/10.1016/j.lwt.2022.113943Chen Y, Lei X, Sun L, Gao B, An P, et al. Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines. Food Chemistry: X. 2025;25:102178. https://doi.org/10.1016/j.fochx.2025.102178Chen Y, Lei X, Sun L, Gao B, An P, et al. Exploring the potentials of indigenous Saccharomyces cerevisiae and Pichia kudriavzevii for enhancing flavour and aromatic characteristics in apricot wines. Food Chemistry: X. 2025;25:102178. https://doi.org/10.1016/j.fochx.2025.102178Пермякова Л. В., Рябоконева Л. А., Сергеева И. Ю., Лашицкий С. С., Ли Я. и др. Продукты углекислотной экстракции как биоактиваторы дрожжей Saccharomyces cerevisiae. Техника и технология пищевых производств. 2025. Т. 55. № 3. С. 607–623. https://doi.org/10.21603/2074-9414-2025-3-2592Permyakova LV, Ryabokoneva LA, Sergeeva IYu, Lashitskiy SS, Li Y, et al. Carbon dioxide extrac- tion products as biostimulators for yeast Saccharomyces cerevisiae. Food Processing: Techniques and Technology. 2025;55(3): 607–623. (In Russ.) https://doi.org/10.21603/2074-9414-2025-3-2592Li W, Zhao Y, Liu C, Li S, Yue T, et al. Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality. Food Bioscience. 2022;48:101731. https://doi.org/10.1016/j.fbio.2022.101731Li W, Zhao Y, Liu C, Li S, Yue T, et al. Effects of secondary fermentation of four in-bottle Saccharomyces cerevisiae strains on sparkling cider sensory quality. Food Bioscience. 2022;48:101731. https://doi.org/10.1016/j.fbio.2022.101731Sonets IV, Solovyev MA, Ivanova VA, Vasiluev PA, Kachalkin AV, et al. Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider. Food Microbiology. 2024;121:104520. https://doi.org/10.1016/j.fm.2024.104520Sonets IV, Solovyev MA, Ivanova VA, Vasiluev PA, Kachalkin AV, et al. Hi-C metagenomics facilitate comparative genome analysis of bacteria and yeast from spontaneous beer and cider. Food Microbiology. 2024;121:104520. https://doi.org/10.1016/j.fm.2024.104520Zhou J, Wang X, Cao Y, Cheng Y, Li W, et al. Diversity and dynamics of microbial communities during sponta- neous fermentation of different cultivars of apples from China and their relationship with the volatile components in the cider. Food Research International. 2025;206:116029. https://doi.org/10.1016/j.foodres.2025.116029Zhou J, Wang X, Cao Y, Cheng Y, Li W, et al. Diversity and dynamics of microbial communities during sponta- neous fermentation of different cultivars of apples from China and their relationship with the volatile components in the cider. Food Research International. 2025;206:116029. https://doi.org/10.1016/j.foodres.2025.116029Yuan X, Wang T, Sun L, Qiao Z, Pan H, et al. Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. Food Chemistry: X. 2024;22:101482. https://doi.org/10.1016/j.fochx.2024.101482Yuan X, Wang T, Sun L, Qiao Z, Pan H, et al. Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities. Food Chemistry: X. 2024;22:101482. https://doi.org/10.1016/j.fochx.2024.101482Hou C-Y, Huang P-H, Lai Y-T, Lin S-P, Liou B-K, et al. Screening and identification of yeasts from fruits and their coculture for cider production. Fermentation. 2022;8(1):1. https://doi.org/10.3390/fermentation8010001Hou C-Y, Huang P-H, Lai Y-T, Lin S-P, Liou B-K, et al. Screening and identification of yeasts from fruits and their coculture for cider production. Fermentation. 2022;8(1):1. https://doi.org/10.3390/fermentation8010001Серба Е. М., Юраскина Т. В., Римарева Л. В., Таджибова П. Ю., Соколова Е. Н. и др. Микробная биомасса – биоресурс для получения функциональных пищевых ингредиентов (обзор). Техника и технология пищевых производств. 2023. Т. 53. № 3. С. 426–444. https://doi.org/10.21603/2074-9414-2023-3-2446Serba EM, Yuraskina TV, Rimareva LV, Tadzibova PYu, Sokolova EN, et al. Microbial biomass as a bioresource of functional food ingredients: A review. Food Processing: Techniques and Technology. 2023;53(3):426–444. (In Russ.) https://doi.org/10.21603/2074-9414-2023-3-2446Liu L, Gong T, Hu CY, Deng H, Meng YH. ZNF1 up-regulation improves aroma profile by activating carbohydrate metabolism-associated pathways in Saccharomyces cerevisiae WFC-SC-071. Food Bioscience. 2023;56:103337. https://doi.org/ 10.1016/j.fbio.2023.103337Liu L, Gong T, Hu CY, Deng H, Meng YH. ZNF1 up-regulation improves aroma profile by activating carbohydrate metabolism-associated pathways in Saccharomyces cerevisiae WFC-SC-071. Food Bioscience. 2023;56:103337. https://doi.org/ 10.1016/j.fbio.2023.103337Zhang Y, Zhang L, Fan W, Wang F, Shen Y, et al. Machine learning-assisted unveiling of aroma modulation by inorganic nitrogen during cider fermentation by Pichia kluyveri. Food Research International. 2026;227:118255. https://doi.org/ 10.1016/j.foodres.2025.118255Zhang Y, Zhang L, Fan W, Wang F, Shen Y, et al. Machine learning-assisted unveiling of aroma modulation by inorganic nitrogen during cider fermentation by Pichia kluyveri. Food Research International. 2026;227:118255. https://doi.org/ 10.1016/j.foodres.2025.118255Lei X, Chen Y, Gao B, Zhang T, Dang G, et al. Fermentative performance of indigenous Lachancea thermotol- erans in high-sugar and low-acid wine production: Insights from volatomics and metabolomics. Food Research International. 2025;211:116411. https://doi.org/10.1016/j.foodres.2025.116411Lei X, Chen Y, Gao B, Zhang T, Dang G, et al. Fermentative performance of indigenous Lachancea thermotol- erans in high-sugar and low-acid wine production: Insights from volatomics and metabolomics. Food Research International. 2025;211:116411. https://doi.org/10.1016/j.foodres.2025.116411Fejzullahu F. Controlled fermentation strategies to enhance the aroma profile of fruit spirits. PhD diss. Magyar: Agrár- és Élettudományi Egyetem. 2024. https://doi.org/10.54598/005180Fejzullahu F. Controlled fermentation strategies to enhance the aroma profile of fruit spirits. PhD diss. Magyar: Agrár- és Élettudományi Egyetem. 2024. https://doi.org/10.54598/005180Renault P, Coulon J, Revel G, Barbe J-Ch, Bely M. Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement. International Journal of Food Microbiology. 2015;207:40–48. https://doi.org/10.1016/j.ijfoodmicro.2015.04.037Renault P, Coulon J, Revel G, Barbe J-Ch, Bely M. Increase of fruity aroma during mixed T. delbrueckii/S. cerevisiae wine fermentation is linked to specific esters enhancement. International Journal of Food Microbiology. 2015;207:40–48. https://doi.org/10.1016/j.ijfoodmicro.2015.04.037Zeng C, Mu Y, Yuan J, Zhang H, Song J, et al. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae co-fermentation on the physicochemical and flavor compounds of Huaniu apple cider. Molecules. 2024;29(8):1750. https://doi.org/10.3390/molecules29081750Zeng C, Mu Y, Yuan J, Zhang H, Song J, et al. Effects of Torulaspora delbrueckii and Saccharomyces cerevisiae co-fermentation on the physicochemical and flavor compounds of Huaniu apple cider. Molecules. 2024;29(8):1750. https://doi.org/10.3390/molecules29081750Wu Y, Li Y, Liang H, Zhang S, Lin X, et al. Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae. Journal of the Science of Food and Agriculture. 2024;105(2):1003–1011. https://doi.org/10.1002/jsfa.13891Wu Y, Li Y, Liang H, Zhang S, Lin X, et al. Enhancing cider quality through co-fermentation with acid protease and esterase-producing Metschnikowia species and Saccharomyces cerevisiae. Journal of the Science of Food and Agriculture. 2024;105(2):1003–1011. https://doi.org/10.1002/jsfa.13891Hranilovic A, Gambetta JM, Jeffery DW, Grbin PR, Jiranek V. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. International Journal of Food Microbiology. 2020;329:108651. https://doi.org/10.1016/j.ijfoodmicro.2020.108651Hranilovic A, Gambetta JM, Jeffery DW, Grbin PR, Jiranek V. Lower-alcohol wines produced by Metschnikowia pulcherrima and Saccharomyces cerevisiae co-fermentations: The effect of sequential inoculation timing. International Journal of Food Microbiology. 2020;329:108651. https://doi.org/10.1016/j.ijfoodmicro.2020.108651Moran D, Fleming M, Daly E, Gaughan N, Zabetakis I, et al. Anti-Platelet properties of apple must/skin yeasts and of their fermented apple cider products. Beverages. 2021;7(3):54. https://doi.org/10.3390/beverages7030054Moran D, Fleming M, Daly E, Gaughan N, Zabetakis I, et al. Anti-Platelet properties of apple must/skin yeasts and of their fermented apple cider products. Beverages. 2021;7(3):54. https://doi.org/10.3390/beverages7030054Агеева Н. М., Ширшова А. А., Храпов А. А., Ульяновская Е. В., Чернуцкая Е. А. и др. Ароматобразующие компоненты сидров, произведенных из различных сортов яблони. Хранение и переработка сельхозсырья. 2024. Т. 32. № 2. С. 67–78. https://doi.org/10.36107/spfp.2024.2.514Ageyeva NM, Shirshova AA, Khrapov AA, Ulyanovskaya EV, Chernutskaya EA, et al. Aroma-forming components of ciders produced from different apple varieties. Storage and Processing of Farm Products. 2024;32(2):67–78. (In Russ.) https://doi.org/10.36107/spfp.2024.2.514

The authors declare that there are no conflicts of interest present.