Impact of Encapsulated <i>Saccharomyces cerevisiae</i> Yeasts on the Chemical and Sensory Profiles of Sparkling Cider Produced by the <i>Champenoise</i> Method
Paul Cristian Călugăr,
Teodora Emilia Coldea,
Carmen-Rodica Pop,
Laura Stan,
Emese Gal,
Floricuța Ranga,
Mihaela Mihai,
Simona Codruța Hegheș,
Elisabeta-Irina Geană,
Elena Mudura
Affiliations
Paul Cristian Călugăr
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Teodora Emilia Coldea
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Carmen-Rodica Pop
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Laura Stan
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Emese Gal
Faculty of Chemistry and Chemical Engineering, Babeș-Bolyai University, 11 Arany Janos Street, 400028 Cluj-Napoca, Romania
Floricuța Ranga
Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
Mihaela Mihai
Department of Transversal Competencies, University of Agricultural Sciences and Veterinary Medicine, Mănăștur Street, 400372 Cluj-Napoca, Romania
Simona Codruța Hegheș
Department of Drug Analysis, Faculty of Pharmacy, “Iuliu Hatieganu” University of Medicine and Pharmacy, 6 Louis Pasteur Cluj-Napoca, 400349 Cluj-Napoca, Romania
Elisabeta-Irina Geană
National Research and Development Institute for Cryogenics and Isotopic Technologies, Uzinei Str. No. 4, 240050 Ramnicu Valcea, Romania
Elena Mudura
Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 400372 Cluj-Napoca, Romania
The cider market has been significantly expanding and gaining momentum in Eastern Europe. As such, the aim of this study was to obtain sparkling cider via the Champenoise method using two Romanian apple varieties (Topaz and Red Topaz) alongside the employment of two fermentations. Four yeast strains were used in the first fermentation, while encapsulated Saccharomyces cerevisiae was used in the second fermentation. The resulting cider was subjected to a comprehensive investigation to quantitatively determine the carbohydrates, organic acids, volatile and phenolic compounds, and amino acids from all the cider samples. A trained panel evaluated the sensory profile of the samples, and a chemometric analysis was used to interpret the data. Secondary fermentation increased the accumulation of malic acid and lactic acid, as well as the volatile profile complexity. The total polyphenol content in the sparkling cider samples increased by almost 20% in the S. cerevisiae sample and over 217% in the P. kluyveri + S. cerevisiae sample compared to the base cider. Additionally, studying the production and consumption trends of sparkling cider offers valuable insights for both producers and consumers. By understanding consumer preferences and refining production techniques, the industry can deliver higher-quality products that better align with market demands.
