A SURVEY OF MICROBIOLOGICAL ASPECTS OF CIDER MAKING
Open Access
- 2 January 1988
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 94 (1) , 5-8
- https://doi.org/10.1002/j.2050-0416.1988.tb04545.x
Abstract
Among the lactic microflora of ciders it was found that the species Leuconostoc oenos was predominant at the end of the alcoholic fermentation as well as at the end of the malo-lactic conversion. Among yeasts, the genera Saccharomyces was predominant at the end of fermentation. However, in the case of one juice characterised by a low initial level of bacteria, a high amount of phenolic compounds and a small quantity of total nitrogen, the whole lactic flora was no longer detected after a fortnight.Keywords
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