Fermentation kinetics, physicochemical properties, and antioxidant activity of Fuji apple cider fermented with different yeast strains
文献类型： 外文期刊
作者： Peng, Xinyan 1 ; Li, Yunying 1 ; Li, Nan 1 ; Liu, Qian 1 ; Zhou, Lin 1 ; Zhao, Ke 2 ;
作者机构： 1.Yantai Univ, Coll Life Sci, Yantai 264005, Shandong, Peoples R China
2.Zhejiang Acad Agr Sci, Hangzhou 310021, Peoples R China
关键词： Apple cider; Yeast fermentation; Physicochemical properties; Antioxidant activity; Kinetic modeling; Sensory evaluation
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 218 卷
页码：
收录情况： SCI
摘要： This study compared the fermentation kinetics, physicochemical properties, antioxidant activity, and sensory profiles of Fuji apple cider fermented with five commercial yeast strains: Fermol blanc, RC212, Zymaflora F15, La Raffinee, and Koya FC9. Significant strain-dependent differences were observed among these strains in multiple aspects of fermentation performance. La Raffinee exhibited the highest yeast growth peak (7.85 x 10(8) CFU/mL), the most efficient sugar utilization (98.86 %), the maximum ethanol production (13.25 % v/v), the highest ester content (12.98 g/100 L), and the strongest antioxidant capacity, with a superoxide anion scavenging activity of 81.67 %, resulting in ciders with strong fruity and floral aromas. Fermol blanc showed the lowest volatile acidity (0.45 g/L), while Koya FC9 retained the highest tannin content (0.24 g/L), yielding a more astringent mouthfeel. RC212 produced moderate ethanol levels but had relatively low antioxidant capacity, whereas Zymaflora F15 exhibited the weakest performance, with the lowest ethanol yield (12.34 % v/v), ester content (12.47 g/100 L), and antioxidant activity (43.59 %). Kinetic modeling using Logistic and DoseResp functions effectively described yeast growth, sugar consumption, and ethanol generation (R-2 > 0.99). These findings underscore the comparative impacts of yeast strains on cider quality and identify La Raffinee as the most promising candidate for producing high-quality Fuji apple cider, with notable advantages in fermentation efficiency, aroma complexity, and antioxidant capacity.
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