Cider Production With Immobilizedleuconostoc Oenos

Cider obtained with Saccharomyces cerevisiae and immobilized Leuconostoc oenos attained the desired attenuation without residual sugars. Decarboxylation of L-malic to L-lactic acid by heterolactic bacteria and the formation of secondary products in cider were studied using immobilized cells of L. oenos IC11. Malic acid metabolism was influenced by the temperature at which the fermentation took place. The production of ethyl acetate and methanol was influenced by the type of L. oenos inoculation. Acetaldehyde was the most discriminating variable in the ciders obtained at different temperatures. The use of multivariate analysis allowed differentiation of the ciders obtained on the basis of the inoculation model followed.