Abstract:Using Gala apples as experimental materials, the effects of mixed fermentation with Hanseniaspora uvarum yun-268 in grape juice and Saccharomyces cerevisiae on the basic physical and chemical indicators, phenolic substances, aroma substances, and sensory properties of cider were evaluated. Compared with single fermentation using S. cerevisiae, mixed fermentation with H. uvarum and S. cerevisiae significantly decreased the content of ethanol and total acids by respectively 8.72% and 9.02% (P<0.05) but significantly increased the content of total phenols by 23.01% (P<0.05). The diversity of aroma substances (36 types) was significantly higher in mixed-fermented cider than in single-fermented cider (31 types), and the odor activity value (OAV) of 12 types of substances exceeded 1. Further analysis revealed that the content of acetates (fruity fragrance) and terpenes (floral fragrance) was significantly increased (P<0.05), the content of fatty acids with sour taste was significantly decreased (P<0.05), and little effect was noted on the content of C6 alcohols with grassy taste in mixed-fermented cider. In addition, sensory evaluation revealed that mixed fermentation enhanced the fruity flavor of cider, characterized as clear, straw-yellow, medium-to-low in acidity, moderately sweet, well-balanced, and rich in fruity aroma. Therefore, a 1:1 co-fermentation scheme with H. uvarum yun-268 and S. cerevisia may considerably improve cider quality and increase fermentation aroma. These findings provide a certain theoretical basis for the brewing of low-alcohol cider with fruity aroma.
