Torulaspora delbrueckii Strain Behaviour within Different Refermentation Strategies for Sparkling Cider Production

Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information cider manufacturing scarce. We explored behaviour of two commercial strains T. apple juice fermentation to produce sparkling cider. The influence strain, method, strain–method interaction on physicochemical parameters was analysed by enzymatic chromatographic assays. data were subjected an analysis variance a principal component analysis. Both also showed regular kinetics under pressure. Ethanol, lactic acid, acetic glycerol produced with significant differences between production methods. Then, 26 volatile compounds identified, higher alcohols being quantitatively most abundant group. Strain A associated methyl butanol, 2-phenyl ethanol, butyric, propionic, succinic acid esters, while strain B amounts hexanoic acetate valerate esters. In addition, 13 methods, 14 influenced method–strain interaction. Our findings encourage further investigation application as solo player ciders unique flavour.