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IVES 9 IVES Conference Series 9 Évolutions qualitative et quantitative des flores microbiennes de moûts de pommes à cidre au cours de la fermentation: relations avec le terroir et la composition physico-chimique des fruits

Évolutions qualitative et quantitative des flores microbiennes de moûts de pommes à cidre au cours de la fermentation: relations avec le terroir et la composition physico-chimique des fruits

Abstract

En France, la filière A.O.C. cidricole emploie de plus en plus de levures initialement sélectionnées pour les fermentations des vins. Le risque d’une uniformisation organoleptique ou d’un marquage fort des produits, souvent évoqué en œnologie (Bourguignon, 1992) risque de se produire au détriment de la nécessaire originalité des cidres d’appellation. La connaissance de la microflore indigène associée aux terroirs, en vue de son utilisation exclusive dans les processus fermentaires, est donc un enjeu important (Frezier et Dubourdieu, 1992 ; Legras et al., 1996). Afin d’ étudier la composition des pommes et suivre son incidence, aux points de vue qualitatif et quantitatif, sur la flore microbienne des moûts obtenus à partir de ces fruits, trois vergers représentatifs des principaux terroirs de l’AOC Pays d’Auge (Normandie) ont été sélectionnés.

 

DOI:

Publication date: February 24, 2022

Issue: Terroir 2000 

Type: Article

Authors

A. Jacquet*, J.M. Laplace**, I. Travers*, Y. Auffray** and J.P. Simon***

* UA INRA 950 de physiologie et Biochimie Végétales. IRBA. Université de Caen, 14032 Caen cedex France
**Laboratoire de Microbiologie de l’Environnement, IRBA, Université de Caen 14032 Caen cedex France
***ARAC, Lycée agricole du Robillard 14170 Lieury France

Tags

IVES Conference Series | Terroir 2000

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