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Overview

Cider is an alcoholic drink that is fermented from fruit juice. Fermentation is most commonly carried out using yeast whereby yeast could be deliberately added or present naturally in the fruit.

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Overview

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  1. Cider is an alcoholic drink that is fermented from fruit juice. Fermentation is most commonly carried out using yeast whereby yeast could be deliberately added or present naturally in the fruit. Uncommonly, cider production could also be done through malolactic fermentation which is the conversion of malic acid to lactic acid and carbon dioxide. In this webpage review of articles, both fermentations of cider will be discussed. This review is written by Chua Niying, currently a biotechnology student at Murdoch University, taking Industrial Bioprocessing and Bioremediation module. OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON REVIEW COMMENTS REFERENCES OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES Overview

  2. Background Paper 1: Cabranes , Morenoe , & Mangas, J. (1990). Dynamics of yeast populations during cider fermentation in the asturian region of spain. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 56, 3881-3884. Cider production was most commonly done using yeast fermentation, Saccharomycescerevisiaewas mostly found in this study. There was a usage of two types of applemixturesin different fermenting systems. The different systems affected the yeast populations and hence affecting the quality of the cider. Paper 2: Arthurs & Lloyd (1999). Kinetics, stereospecificity, and expression of the malolactic enzyme. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 65(8), 3360-3363. Malolactic fermentation could be used for the production of cider and it was carried out by a lactic acid bacteria and malolactic enzyme. Alcoholic fermentation was also included to convert sugar in the fruits to alcohol as sugars could interfere with the secondary fermentation. Outcome for this fermentation resulted in a production of characteristic flavor and aroma of cider. OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES

  3. First paper Dynamics of yeast populations during cider fermentation in the asturian region of spain by Cabranes ,et al. OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES The aim of this study was to investigate effect on yeast population caused by the difference system and initial apple mixtures used for cider yeast fermentations. Alternative system (enzymatic keeving) and traditional system (spontaneous keeving and enzymatic keeving) of producing cider through yeast fermentation was compared in terms of the amount of yeast microflora in the barrels that was collected from the different systems. During cider fermentation, it was found that different types of yeast are presents in both types of system but Saccharomycescerevisiae was predominantly found in both system of fermentation and in both apple mixtures as well. Proving that Saccharomycescerevisiaeis mainly involve in fermentation for an apple cider drink.

  4. Second paper Kinetics, stereospecificity, and expression of the malolactic enzyme by Arthurs & Lloyd OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES In order to make cider, alcoholic fermentation need to be done with saccharomyces sp. for the removal of sugars like glucose, sucrose and fructose in the apple and covert them into alcohol. It was found that the conversion of sugars to alcohol was necessary as it could affect the result of malolactic fermentation (MLF). An enzyme called malolactic enzyme need to be present hence the fermentation system need to be primed for malolactic enzyme for MLF to work successfully. MLF could be affected by changes in pH, different expressions of isomers of malic acids and presence of sugars in growth medium. Theses factors contributed to the flavor and aroma of cider drink.

  5. Comparison OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES

  6. Comments Not much recent studies are done on cider making, most probably most of the facts were already established in the 90s. Even though it seems like cider making it just all about fermentations, there is a lot more to look into in making a good, enjoyable apple cider. Maybe other fruit ciders could be made through the same methods. More researches would be needed by studying on how to treat the fruits and different conditions needed before any fermentation take place. Thank you. OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES

  7. References OVERVIEW BACKGROUND FIRST PAPER SECOND PAPER COMPARISON COMMENTS REFERENCES Gunningham., P. (2003, June 07). Cider making. Retrieved from http://homepage.ntlworld.com/scrumpy/cider/cider.htm Cabranes , Morenoe , & Mangas, J. (1990). Dynamics of yeast populations during cider fermentation in the asturian region of spain. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 56, 3881-3884. Arthurs & Lloyd (1999). Kinetics, stereospecificity, and expression of the malolactic enzyme. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 65(8), 3360-3363.

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