Effect of Non-Saccharomyces Yeasts on Cider Quality

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.

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