Apple scab caused by the fungus Venturia inaequalis, is the most important disease of apples in all temperate countries. The main commercial apple cultivars are susceptible to this disease and the phytosanitary treatments applied in the orchard to get rid of it represent a considerable economic and environmental cost ( up to 30 fungicide applications year-1 against this disease). To combat apple scab, we are developing a totally new biocontrol strategy combining two inventions patented by INRAE. The first invention makes the fungus non-virulent. We target the sexual phase of V. inaequalis by forcing it to reproduce with non-pathogenic strains belonging to the forma specialis pyracanthae of V. inaequalis (PYR strains), which results in the generation of non-virulent progeny the following spring. The second invention consists of applying the PYR strains in the spring to trigger immunity in the apple tree, thus protecting it against a subsequent scab attack. This breakthrough technical itinerary should cause a drastic collapse in the size of the pathogenic population in the orchard and should thus make it possible to considerably reduce the use of fungicides. This project, co-constructed with phytopathologists, geneticists, orchards experimenters and economists of INRAE, professionals of apple sector (CTIFL, IFPC) aims to prove the concept of this innovative strategy and its sustainability in the orchard (4 experimental sites in France) and to evaluate the conditions of acceptance and appropriation of the inventions by the apple sector.

Apple cider juice yield at harvest and after 15 and 30 days of storage durations was studied by analyzing the mechanical properties of fresh and plasmolyzed flesh, water distribution, cell wall polysaccharide composition and organization of the apples; in this study, the apple varieties used were Avrolles, Douce coetligne, Douce moen, Judor, Petit jaune. Juice yield mainly depended on the apple variety and the storage duration. Cellulose organization and cell wall pectin hydration were affected by ripening and are related to fruit firmness. Flesh viscoelastic mechanical properties were not general indications of juice yields. However, these properties helped distinguish the varieties according to flesh damage caused by ice crystals upon freezing. Cell encapsulation of the juice in the flesh contributed to lower yields. The apple variety and harvesting mode are recommended as a means to better control juice yield variations.

Oenococcus oeni is the predominant lactic acid bacteria species in wine and cider, where it performs the malo-lactic fermentation (MLF). The O. oeni strains analyzed to date form four major genetic lineages named phy-logroups A, B, C and D. Most of the strains isolated from wine, cider, or kombucha belong to phylogroups A, B + C, and D, respectively, although B and C strains were also detected in wine. This study was performed to better understand the distribution of the phylogroups in wine and cider. Their population dynamics were determined by qPCR all through wine and cider productions, and the behavior of the strains was analyzed in synthetic wines and ciders. Phylogroups A, B and C were all represented in grape must and throughout the alcoholic fermentation, but on the transition to MLF, only phylogroup A remained at high levels in all wine productions. In the case of cider, phylogroups A, B and C were detected in stable levels during the process. When they were tested in synthetic wine and cider, all phylogroups performed MLF, but with different survival rates depending on the ethanol content. In this sense, ethanol and fermentation kinetics are the main agent that drives the selection of phylogroup A strains in wine, while B and C strains dominates in cider containing less ethanol.

Apple, one of the major fleshy fruit foods worldwide, offers various texture properties for consumers and food processors. Knowledge about the underlying structural determinants of its texture is required to improve pertinent development of cultivars, production practices, postharvest management and processing in order to fit with new environmental and societal constraints and thus, making full use of productions with reduced waste. Cell wall polysaccharides and water compartmentalization are known key contributors of fruit texture. In cell wall, pectin has been highlighted as a major determinant of apple firmness in relation with water compartmentalization and cell wall organization. Cell wall remodeling occurring all along fruit development, the synthesis and metabolism of the glucomannan family of hemicelluloses during the early cell wall set-up are presented as one possible decisive step of the ripe fruit texture. New means of assessing cell wall architecture will be discussed along with apple texture variability.

Sixty-six French ciders were collected and characterized to build up a data base of eighty-eight variables, including sensory descriptors, aroma description and physicochemical variables. A classification in four main sensory categories was made on the basis of sensorial data. Fruity-Floral ciders were rich in acetate esters and low in volatile phenols, in opposition with phenol-like or off-flavour ciders having an inverse ratio. In order to explain this observation, an essential result was the demonstration of Brettanomyces anomalus implication, not only in volatile phenol synthesis, but also in acetate ester degradation. Brettanomyces anomalus exhibited an intracellular acetyl esterase activity. At last, both mechanisms, acetate ester degradation and phenol synthesis, contribute to the decrease of cider fruitiness.

Avec le developpement des vins et cidres bio, on observe une vraie tendance a la realisation de fermentations spontanees, en laissant se developper les levures et bacteries indigenes. En effet, ces microorganismes sont parfois consideres comme des elements du terroir qui participent a la typicite des vins et des cidres. Pourtant, aucune connaissance scientifique ne permet d’affirmer une telle specificite, alors que la non-maitrise de ces microorganismes peut conduire a des difficultes de fermentation, des deviations aromatiques ou des alterations. Le projet Casdar Levains Bio s’est appuye sur un reseau de laboratoires, instituts techniques et associations de producteurs bio pour apporter les connaissances necessaires et des solutions pratiques pour realiser des fermentations indigenes avec un bon niveau de maitrise. Il a ete montre qu’il existe une grande diversite de souches de la levure Saccharomyces cerevisiae et de la bacterie lactique Oenococcus oeni, que des souches sont genetiquement adaptees a certains produits, mais pas a des regions ou a des sites de production. Des protocoles ont ete mis au point pour permettre de selectionner des souches issues des exploitations ou pour realiser des pieds de cuve de microorganismes indigenes. Certaines des solutions ont ete transferees avec succes aupres des producteurs.

Producers of apple-based beverages are confronted with colloidal instability. Haze is caused by interactions between molecules that lead to the formation of aggregates. Haze composition in three apple-based beverages, namely, French sparkling cider, apple juice, and pommeau, was studied. Phenolic compounds, proteins, polysaccharides, and minerals were analyzed using global and detailed analytical methods. The results explained <75% (w/w) of haze dry mass. Polyphenols, represented mainly by procyanidins, were the main compounds identified and accounted for 10-31% of haze. However, oxidized phenolic compounds were probably underestimated and, may represent a high proportion of haze. Proteins were present in all of the samples in proportions of <6% of haze except in two apple juice hazes, where they were the main constituents (18 and 24%). Polysaccharides accounted for 0-30% of haze. Potassium and calcium were the main minerals.

A large experimental design containing 72 cider-like model solutions was developed in order to evaluate the impact of apple procyanidins, fructose, acid content and ethanol on four sensory attributes: bitterness, astringency, sweetness and sourness. Based on cider composition, this work investigated the linear and quadratic effects of these four quantitative factors and the interactions between them. The results underline the role of procyanidin content (procyanidin profile and concentration) in cider, which highly impacts bitterness and astringency but also affects sweetness and sourness. Using an external validation based on a sensory evaluation by cider professionals, one predictive model for each sensory attribute is proposed.

This study was performed to explore the relationships between some parameters of the French cider-making process and the odourant compounds of cider. Sixteen ciders were prepared on a pilot plant scale using experimental design and varying according to apple blends, pressing conditions, pre-fermentation clarification implementation and conditions, and biomass reduction during fermentation. Odourant compounds were extracted from final ciders by headspace solid-phase microextraction with a CAR/PDMS fibre, a method previously shown to provide extracts representative of the studied cider. Extracts were analysed by gas chromatography coupled with mass spectrometry and flame ionization detection. All of the parameters tested had at least a slight effect on the odourant composition and particularly on the esters, which bring fruity notes that are appreciated by consumers. Clarification and biomass reduction had a greater impact than apple blend and pressing conditions. This could be explained by the influence of the nitrogen content on fermentation rate and efficiency, which affects the production of secondary metabolites. Under the conditions tested, a juice obtained from a bitter blend of apples by a slow pressing of the pulp at low temperature, after 1 h of cuvage, clarified by keeving and fermented without biomass reduction, produced a cider with the highest quantity of esters. These results could help cider-makers enhance product quality according to consumer expectations. Copyright (C) 2015 The Institute of Brewing & Distilling

Red-fleshed apples can be used for the production of innovative products such as rosé juices and ciders. Phenolic compounds including procyanidins (i.e., condensed tannins) and anthocyanins were quantified in the fruits and juices of a red-fleshed apple cultivar by chromatography coupled to UV-visible and mass spectrometry. Juice color was characterized by colorimetry. The influence of oxygen, pH, sulfites, ascorbic acid, and copper on the color stability of the juice was studied in an experimental design. Fruits were rich in polyphenols (0.5 g/100 g FW), with anthocyanins and procyanidins accounting for 9 and 73% of total polyphenols, respectively. Extractability of anthocyanins in the juice was 26%. Juice storage under air atmosphere at 35 °C resulted in significant browning with the anthocyanin level decreasing up to 86% after 14 days. In contrast, color was stable for storage under argon atmosphere. Sulfites, ascorbic acid, and copper have only a slightly influence on color stability in those conditions.

Panorama des procédés biologiques de transformation des pommes en boissons : extraction des moûts de pommes par pressage , clarification, puis fermentation lente assurée par différentes levures sans oxygénation.