Effect of Torulaspora delbrueckii and Metschnikowia pulcherrima on Fermentation Activities and Sensory Properties of Sparkling Lychee (Litchi chinensis Sonn. var. Hong Huay) Cider


  • Newitchaya Wutthinithisanand Division of Food Science and Technology, School of Agriculture and Natural Resources, University of Phayao
  • ๋Jakapan Rodsup Department of Food Science and Technology, Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna


Sparkling lychee cider, Torulaspora delbrueckii, Metschnikowia pulcherrima, Fermentation activity, Sensory property


This research used the low selling price and short shelf-life of lychee fruit drop as raw materials for sparkling lychee cider production. Lychee juices were fermented with two strains of non-Saccharomyces yeasts (Torulaspora delbrueckii; TD and Metschnikowia pulcherrima; MP) in hermetically sealed glass bottles and incubated at ambient temperature (30±3 °C) for 96 h. Fermentation activities were monitored every 24 h.      It was found that TD yeast started fermenting faster than MP yeast, with lower conversion rate of sugar to alcohol and carbon dioxide. Sparkling lychee cider fermented with TD yeast had higher sensory scores of tropical fruit aroma intensity, aroma, -flavor, and -overall liking than that of sparkling lychee cider fermented with MP yeast.


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(a) the change of alcohol content and total soluble solids



How to Cite

Wutthinithisanand N, Rodsup ๋. Effect of Torulaspora delbrueckii and Metschnikowia pulcherrima on Fermentation Activities and Sensory Properties of Sparkling Lychee (Litchi chinensis Sonn. var. Hong Huay) Cider . Health Sci Tech Rev [Internet]. 2023 Aug. 26 [cited 2024 May 18];16(3):3-13. Available from: https://li01.tci-thaijo.org/index.php/journalup/article/view/256601