CIDER PRODUCTION WITH IMMOBILIZED LEUCONOSTOC-OENOS

Cider obtained with Saccharomyces cerevisiae and immobilized Leuconost oc oenos attained the desired attenuation without residual sugars. Dec arboxylation of L-malic to L-lactic acid by heterolactic bacteria and the formation of secondary products in cider were studied using immobi lized cells of L. oenos IC11. Malic acid metabolism was influenced by the temperature at which the fermentation took place. The production o f ethyl acetate and methanol was influenced by the type of L. oenos in oculation. Acetaldehyde was the most discriminating variable in the ci ders obtained at different temperatures. The use of multivariate analy sis allowed differentiation of the ciders obtained on the basis of the inoculation model followed.