| Abstract: | Analysis of major organic acids in cider was performed by HPLC after simultaneous inoculation of selected yeast and malolactic bacteria in apple juice. Fermentations were carried out at two different temperatures, 15°C and 22°C, in order to compare the composition of the products obtained. Consumption of malic acid was affected by fermentation temperature, although in both cases this acid was fully metabolised. At both temperatures tested, an important decrease in lactic acid was observed after completion of malic acid degradation, along with formation of high levels of acetic acid. |
