Effects Of Temperature On The Production Of Ethanol And Fusel Alcohols In Ciders

Abstract

Fermentation temperature affects beer flavor outcomes by altering the quantities of volatile organic compounds (VOCs), such as esters, ketones, and higher alcohols, produced by yeast. Finding the desired VOC quantities is crucial to create a specific flavor profile which can be altered by temperature. While the influence of temperature has been studied in beer, only a few studies have chemically profiled the volatile organic compounds in apple ciders. In this experiment, we investigate the effects of varying temperature to alter the production of ethanol and fusel alcohols, and thus, the flavor profile of apple ciders. Using golden ambrosia apples, a juice (must) was obtained by crushing the fruits, which were fermented using S. cerevisiae. The fermentation was allowed to be completed over fourteen days with periodic sampling. At the end of the fermentation period, samples were collected for analysis. The VOCs were identified using headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS).

Details

Session 2

3:00pm – 4:30pm

Grand Salon