ArticleJournal of industrial microbiology & biotechnology2017
Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids.
Article in Journal of industrial microbiology & biotechnology, 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Upcycling Discarded Apples into Cider: Yeast and Nutrient Strategies Shaping Fermentation and Sensory Quality.Foods (Basel, Switzerland) · 2026Review
- The potential of red-fleshed apples for cider production.Comprehensive reviews in food science and food safety · 2025Review
- Strategies to Improve the Potential Functionality of Fruit-Based Fermented Beverages.Plants (Basel, Switzerland) · 2021Review
- Interspecific hybridization as a driver of fungal evolution and adaptation.Nature reviews. Microbiology · 2021Review
- Industrially ApplicableApplied and environmental microbiology · 2021Article
- The Quality of Ciders Depends on the Must Supplementation with Mineral Salts.Molecules (Basel, Switzerland) · 2020Article
- Lager-brewing yeasts in the era of modern genetics.FEMS yeast research · 2019Review
- Article
- Phenotype-Independent Isolation of InterspeciesFrontiers in microbiology · 2019Article
- Improving the Cryotolerance of Wine Yeast by Interspecific Hybridization in the GenusFrontiers in microbiology · 2018Article
- Identification of a novel interspecific hybrid yeast from a metagenomic spontaneously inoculated beer sample using Hi-C.Yeast (Chichester, England) · 2018Article
- Selection of PofFrontiers in microbiology · 2018Article
- Structural, Physiological and Regulatory Analysis of Maltose Transporter Genes inFrontiers in microbiology · 2018Article
- Interspecies Hybridisation and Genome Chimerisation inFrontiers in microbiology · 2018Review
- Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions.Microorganisms · 2017Review
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Yeast cryotolerance may be advantageous for cider making, where low temperatures are usually employed. Here, we crossed the cryotolerant S. eubayanus with a S. cerevisiae wine strain and assessed the suitability of the hybrids for low-temperature cider fermentation. All strains fermented the juice to 5% ABV, but at different rates; hybrid strains outperformed S. cerevisiae, which was sensitive to low temperatures. The best hybrid fermented similarly to S. eubayanus. S. eubayanus produced sulphurous off flavours which masked a high concentration of fruity ester notes. This phenotype was absent in the hybrid strains, resulting in distinctly fruitier ciders. Aroma was assessed by an independent consumer panel, which rated the hybrid ciders as identical to the wine strain cider. Both were significantly more pleasant than the S. eubayanus cider. Interspecific hybridization can apparently be used effectively to improve low-temperature fermentation performance without compromising product quality.
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