Organic acids in cider with simultaneous inoculation of yeast and malolactic bacteria: Effect of fermentation temperature

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