Changes in Organic Acids During Malolactic Fermentation at Different Temperatures in Yeast-Fermented Apple Juice

Organic acids were analyzed during controlled malolactic fermentation conducted by a selected Leuconostoc oenos strain, performed at different temperatures (15 °C, 22 °C and 27 °C). The apple juice had been previously fermented by a Saccharomyces cerevisiae strain, at 15 °C and major organic acids were also monitored during this phase. The aim of this work was to study the effect of fermentation temperature on organic acid composition and on the main reactions that take place during malolactic fermentation, applicable to improving the cider making process at the industrial level.