Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice

This paper reports the influence of fermentation conditions (temperature and yeast strain) on the chemical composition of cider. The cider was analysed for the non-volatile acids, polyalcohols, residual sugars and major volatile compounds. The application of principal components analysis enables the ciders to be differentiated on the basis of the two factors considered. The first principal component achieved the separation according to the type of strain and the second principal component separates the samples according to the fermentation temperature. The variables that carry most weight on first component were ethyl acetate, acetaldehyde and isobutanol. On second component the variables more relevant were: acetoin and 2,3-butanediol.