Hur påverkar olika lokala jäststammar aromutveckling och smak vid fermentering av äppeljuice?

Translated title of the thesis: How does different indigenous yeast strains influence the aroma development and taste during fermentation of apple juice?
  • Philip Lavin

Student thesis: Bachelor

Abstract

There is an increasing interest in locally produced drinks. Consumers demand products with complex taste profiles. Especially when it comes to wine, beer and cider. Several studies have shown that indigenous strains of microorganisms can be used to produce products that’s deemed more complex than the products based on conventional strains. This has led brewers and winemakers to experiment with both the raw material as well as the local microorganisms in order to develop unique products. In this study, three local strains of Saccharomyces cerevisiae have been studied for potential differences regarding aroma development and taste during fermentation of apple juice. The results from the study showed that the different strains generally behaved the same, and that fermentation during three days resulted in greater taste liking compared to seven days.

Date of Award2021-Jun-28
Original languageSwedish
SupervisorKimmo Rumpunen (Supervisor), Viktoria Olsson (Supervisor) & Stina-Mina Ehn Börjesson (Examiner)

Educational program

  • Culinary Arts and Food Sciences

University credits

  • 15 HE credits

Swedish Standard Keywords

  • Microbiology (10606)

Keywords

  • fermentation
  • yeast
  • apple juice
  • volatile compounds
  • sensory analysis

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