Observations on the influence of temperature, dissolved oxygen and juice source on stored alcoholic cider flavour development

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Abstract
Flavour development during storage of fermented alcoholic cider relies primarily on the activity of an indigenous mixed microflora of yeasts and bacteria. Physical factors such as storage temperature and initial dissolved oxygen level are also shown to significantly influence the organoleptic quality. Over the range of 5 to 25°C, 15°C was found to provide the best temperature for storage, with 25°C resulting in an unacceptable, oxidized and sulphury tasting product. Similar undesirable characteristics occurred due to a rise in initial dissolved oxygen (DO) to 5% saturation prior to storage at 15°C, a DO level that can result from fermenter to storage vat pumping. The juice source, fresh or re‐constituted concentrate was also shown to influence flavour development. The latter does not contain the mixed microflora necessary to promote desirable organoleptic changes, including malolactic fermentation.