In recent years, consumers' search for different, quality products has brought spontaneously fermented alcoholic beverages back to the market's attention. In this case, the ethanol production process is carried out by the microbial community naturally present in the plant matrix being processed. Not only natural wines and Lambic beers, traditional ciders, typical products of Northern Spain, Western France, the Republic of Ireland and the United Kingdom, have now also been rediscovered. It is therefore interesting to analyse which yeasts and bacteria are involved in the spontaneous fermentation of apple juice, how they differ from ciders on the market and which processes lead to certain products. In industrial production, in fact, alcoholic fermentations are conducted by selected strains of S. cerevisiae, which offer consistent results and allow good control of the process, but which produce a beverage with less complexity and diversity in terms of organoleptic characteristics, when compared to traditional production. The analysis of the variety of indigenous yeasts and lactic acid bacteria, i.e. naturally present in the apple juice, which contribute to the spontaneous fermentation, also makes it possible to determine which yeast and bacteria species are responsible for the different aromatic compounds, so that they can be selected for targeted use, in order to achieve specific organoleptic improvements. Among the compounds taken into consideration, the most important are organic acids, fermentation esters and higher alcohols: secondary metabolic products that contribute to the formation of the aromatic profile of ciders.
Negli ultimi anni, la ricerca da parte dei consumatori di prodotti differenti e di qualità ha riportato all’attenzione del mercato le bevande alcoliche a fermentazione spontanea. In questo caso il processo di produzione dell’etanolo è a carico della comunità microbica naturalmente presente nella matrice vegetale oggetto della trasformazione. Non solo i vini naturali e le birre Lambic, ad oggi sono stati riscoperti anche i sidri tradizionali, produzioni tipiche di Spagna settentrionale, Francia occidentale, Repubblica d’Irlanda e Regno Unito. Risulta dunque interessante analizzare quali lieviti e batteri siano coinvolti nelle fermentazioni spontanee del succo di mela, quali siano le differenze con i sidri presenti sul mercato e quali processi conducano all’ottenimento di determinati prodotti. Nelle produzioni industriali, infatti, le fermentazioni alcoliche sono condotte da ceppi selezionati di S. cerevisiae, che offrono risultati costanti e permettono un buon controllo del processo, ma che producono una bevanda con minor complessità e diversità dal punto di vista delle caratteristiche organolettiche, se paragonati alle produzioni tradizionali. L’analisi della varietà di lieviti e batteri lattici autoctoni, ossia presenti naturalmente nel succo di mela, che concorrono alla fermentazione spontanea, permette, inoltre, di determinare quali specie di lieviti e batteri siano responsabili dei diversi composti aromatici, in modo da poterli eventualmente selezionare per un utilizzo mirato, con lo scopo di ottenere miglioramenti organolettici specifici. Tra i composti presi in considerazione, i più importanti sono gli acidi organici, gli esteri di fermentazione e gli alcol superiori: prodotti metabolici secondari che concorrono alla formazione del profilo aromatico dei sidri.
Le fermentazioni spontanee nella produzione di sidro
SANDONÀ, ALESSANDRO
2023/2024
Abstract
In recent years, consumers' search for different, quality products has brought spontaneously fermented alcoholic beverages back to the market's attention. In this case, the ethanol production process is carried out by the microbial community naturally present in the plant matrix being processed. Not only natural wines and Lambic beers, traditional ciders, typical products of Northern Spain, Western France, the Republic of Ireland and the United Kingdom, have now also been rediscovered. It is therefore interesting to analyse which yeasts and bacteria are involved in the spontaneous fermentation of apple juice, how they differ from ciders on the market and which processes lead to certain products. In industrial production, in fact, alcoholic fermentations are conducted by selected strains of S. cerevisiae, which offer consistent results and allow good control of the process, but which produce a beverage with less complexity and diversity in terms of organoleptic characteristics, when compared to traditional production. The analysis of the variety of indigenous yeasts and lactic acid bacteria, i.e. naturally present in the apple juice, which contribute to the spontaneous fermentation, also makes it possible to determine which yeast and bacteria species are responsible for the different aromatic compounds, so that they can be selected for targeted use, in order to achieve specific organoleptic improvements. Among the compounds taken into consideration, the most important are organic acids, fermentation esters and higher alcohols: secondary metabolic products that contribute to the formation of the aromatic profile of ciders.File | Dimensione | Formato | |
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https://hdl.handle.net/20.500.12608/61761