Microbiological Origin of "Framboisé" in French Ciders
E. Coton 1, 2 and M. Coton 1
1 ADRIA NORMANDIE, bvd du 13 juin 1944, 14310 Villers-Bocage,
France.
2 Corresponding author. E-mail: ecoton@adrianie.org
J. Inst. Brew. 109(4), 299-304, 2003 | VIEW ARTICLE
ABSTRACT
In this work, populations of acetic acid bacteria and zymomonads
were studied and the kinetics of several parameters followed
in three ciders: one "healthy", one "framboisé" and one stabilized.
In the "framboisé" cider, correlations were observed between
cider-sickness symptoms (reduction of sugars, production of
CO2 and increase of ethanol
and acetaldehyde content) and the presence of a bacteria growing
on a zymomonads medium. When inoculated in a "healthy" cider
at pH 4.1, the bacteria induced cider-sickness symptoms while
no symptoms were observed at pH 3.7. The bacteria were characterized
and identified by sequencing of the 16S rDNA region and corresponded
to a strain of Z. mobilis pomaceae. A detection study
on 17 spoiled ciders and 5 "healthy" ciders appeared to indicate
that there was a high prevalence of this microorganism involved
in "framboisé" cases in France. To our knowledge this is the
first description of the involvement of Z. mobilis
strains in French "framboisé" ciders.
Key words:
Cider, cider-sickness, framboisé, spoilage, Zymomonas mobilis.
Publication no. G-2003-1215-203 ©2003 The Institute & Guild of Brewing