Screening of Non-Saccharomyces Yeasts Suitable for Brewing Red-Fleshed Apple Cider
In order to study the effect of non-Saccharomyces yeasts in the production of red-fleshed apple cider and select suitable non-Saccharomyces yeasts,red-fleshed apple cider was prepared by mixed fermentation of Saccharomyces cerevisiae and Issatchen-kia orientalis/Hanseniaspora guilliermondii/Pichia fermentans,respectively.The aroma and antioxidant capacity of the produced ci-der were analyzed,and the sensory evaluation of the cider was conducted.The results showed that,compared with pure Saccharomy-ces cerevisiae fermentation,adding Issatchenkia orientalis could improve the free radical scavenging ability of the cider,increase the kinds(23 kinds)and content(1.67 times)of esters,and reduce the content of acids(7.37％)and other substances(2.03％).The Is-satchenkia orientalis group had the highest sensory evaluation score.In conclusion,Issatchenkia orientalis could be used for the pro-duction of red-fleshed apple cider.
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