Publikasjoner
NIBIOs ansatte publiserer flere hundre vitenskapelige artikler og forskningsrapporter hvert år. Her finner du referanser og lenker til publikasjoner og andre forsknings- og formidlingsaktiviteter. Samlingen oppdateres løpende med både nytt og historisk materiale. For mer informasjon om NIBIOs publikasjoner, besøk NIBIOs bibliotek.
2026
Forfattere
Urban Cesnic Ingunn Øvsthus Mitja Martelanc Adrian Hermes Diana A. Martin-Rojas Guillaume Antalick Branka Mozetič Vodopivec Lorena ButinarSammendrag
This study investigates the role of native yeasts in shaping cider aroma and composition, focusing on strains isolated from the Hardanger region (Norway). A total of 40 Saccharomyces and nonSaccharomyces strains were selected from 372 identified isolates and evaluated in small-scale fermentations of Aroma apple juice at 15°C. Fermentations were comprehensively characterized using HPLC–UV/RI and HS-SPME-GC-MS, targeting sugars, organic acids, amino acids (AAs), biogenic amines (BAs), and volatile organic compounds (VOCs). Multivariate analysis revealed pronounced, strain dependent metabolic diversity in both yeast groups. Saccharomyces cerevisiae and Saccharomyces uvarum strains exhibited distinct volatile profiles, with ester production emerging as the main driver of differentiation, while C6 alcohols and volatile phenols also contributed to strain discrimination, likely reflecting differences in yeastmediated transformation of fruit-derived precursors during fermentation. Non-Saccharomycesstrains formed four clusters corresponding to high ester- and volatile phenol-producing strains, acetate esterand acetic acid-associated metabolism, mixed metabolic profiles, and low-activity phenotypes. To further evaluate selected candidates, S. uvarum 2402 and Pichia kluyveri 2011 – representing clusters with high contents of ethyl esters, C6 alcohols and volatile phenols (S. uvarum 2402) or high ethyl and acetate ester production (P. kluyveri 2011) – were tested in lab-scale fermentations with Aroma apple juice, with a commercial S. cerevisiae strain as a control. Fermentations were carried out at 15°C without nitrogen addition and with diammonium phosphate supplementation to reach approximately 150 mg/L yeast-assimilable nitrogen, and ciders were analysed using the same HPLC–UV/RI and HS-SPME-GC-MS methods to quantify non-volatiles and volatiles. S. uvarum showed high fermentative efficiency and elevated VOC production with increased levels of key fruity esters (notably ethyl butyrate, ethyl octanoate, ethyl decanoate) and contributing floral compounds such as 2-phenylethanol. P. kluyveri enhanced the concentration of fruity ethyl and acetate esters in sequential fermentation with S. uvarum, and nitrogen supplementation further enhanced ester production. Additionally, sensory analysis was performed using quantitative descriptive profiling to evaluate the influence of yeast and nitrogen supplementation on cider aroma, with S. uvarum ciders perceived as more fruity and fresh apple, and P. kluyveri/S. uvarum sequential fermentations showing the most intense fruity and pear-like aromas, particularly under nitrogen supplementation. Overall, native Saccharomyces and non-Saccharomyces yeasts from Hardanger exhibit distinct and complementary metabolic traits that can be exploited to modulate cider aroma, particularly in mixed or sequential fermentations combined with optimized nitrogen managemen
Forfattere
Ingunn Øvsthus Tatjana Radovanović Vukajlović Mitja Martelanc Guillaume Antalick Lorena Butinar Adrian Hermes Benedikt Tobias Grein Mats Carlehög Branka Mozetič VodopivecSammendrag
Cider quality is strongly influenced by both the apple raw material and the fermentation microbiota, yet systematic data on yeast–cultivar interactions under Nordic conditions remains limited. In this study, we conducted a screening experiment to assess how combinations of eight commercial Saccharomyces cerevisiae strains and five apple cultivars shape the chemical and sensory characteristics of cider. Single‑cultivar juices were fermented with each of the eight S. cerevisiae strains under standardized conditions to isolate the respective contributions of yeast strain and cultivar. Chemical composition was characterised by analyses of key fermentation parameters and volatile aroma compounds, while sensory quality was evaluated by a trained panel focusing on aroma and flavour profile. Both yeast strain and apple cultivar exerted marked effects on cider composition and sensory expression, with clear yeast–cultivar interaction patterns. Certain strains enhanced cultivar‑specific aroma characteristics, while others contributed more strongly to fermentation‑derived notes and mouthfeel. Differences in volatile composition were closely associated with sensory outcomes. This screening highlights the importance of tailoring yeast selection to the apple cultivar in order to optimize cider style and quality. The findings provide a basis for targeted strain choice and the development of differentiated cider products, particularly relevant for cool climate and emerging cider regions
Sammendrag
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Forfattere
Belachew Asalf TadesseSammendrag
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Forfattere
Belachew Asalf TadesseSammendrag
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Sammendrag
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Forfattere
Ingunn Øvsthus Kjersti Aaby Krzysztof Kusnierek Tomasz Leszek Woznicki Dmitry Kechasov Jorunn Børve Emily FollettSammendrag
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