Effects of Saccharomyces cerevisiae and Starmerella bacillaris on the physicochemical and sensory characteristics of sparkling pear cider (Perry)

Abstract This study was aimed to produce pear cider (Perry), using small caliber pears cv Abate Fètel, fermented by Starmerella bacillaris and Saccharomyces cerevisiae in co-inoculated (COF) sequential (SEF) mixed cultures comparison with S. monoculture fermentation (AXF), evaluating the influence of yeast starter on Perry characteristics. The perries were re-fermented bottle strain EC1118. During primary fermentation, growth kinetics different fermentations pure fermentation; however, sugars depleted, 6% (v/v) ethanol produced all trials. Glycerol content significantly higher due Starm. metabolism (+ 20% COF, + 42% SEF conditions). After re-fermentation bottle, levels 3-Methyl-1-butanol, 1-propanol, acetaldehyde esters detected from fermentations. All Perries accepted consumers (general liking values 6.01 6.26). Perries’ appearance described as less intense more clear . use Fètel combination production might be a suitable tool obtain novel beverages distinctive organoleptic features.