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portada Malolactic Fermentation in Ciders
Type
Physical Book
Author
Publisher
Language
English
Pages
116
Format
Paperback
Dimensions
22.9 x 15.2 x 0.7 cm
Weight
0.18 kg.
ISBN13
9786206951162
Categories

Malolactic Fermentation in Ciders

Pedro Adrián Aredes Fernández (Author) · Irina Kristof (Author) · Nancy Roxana Vera (Author) · Our Knowledge Publishing · Paperback

Malolactic Fermentation in Ciders - Kristof, Irina ; Aredes Fernández, Pedro Adrián ; Vera, Nancy Roxana

New Book Imported to Taiwan *
Delivery: 19 Jan - 28 Jan Shipping: 7 to 12 business days.
NT$ 2,850
NT$ 2,850
Delivery to any Taiwan address between Monday, January 19 and Wednesday, January 28
Origin: United Kingdom Import costs included in the price ✅
Delivery to any Taiwan address between Monday, January 19 and Wednesday, January 28.

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Synopsis "Malolactic Fermentation in Ciders"

In the elaboration of cider, an alcoholic fermentation (AF) occurs first, carried out by the yeast Saccharomyces cerevisiae, producing the transformation of the sugars in the apple juice into ethanol and carbon dioxide. In addition to AF, malolactic fermentation (MLF) can occur, carried out by lactic acid bacteria (LAB), which produce the transformation of malic acid into lactic acid. Among the LAB present in cider, Oenococcus oeni is the best adapted species and the one that normally performs MLF under the hostile conditions of cider, such as nutrient scarcity, low pH and high ethanol content. While the primary function of food and beverage fermentation is related to increased food safety and shelf life, it has also been associated with providing consumer health benefits. This thesis evaluates the modification of bioactive compounds with potential impact on consumer health during MLF by O. oeni in cider.

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