Abstract
The aim of this study was to validate the process of recovery of phenolic compounds from apple pomace by immobilization of the pomace during the alcoholic fermentation of ciders. The apple must (cv. Fuji) was divided into two groups: Cider I (control); and Cider II (with added dried apple pomace, 47.3 g/L). The latter were fermented and monitored for 15 days in terms of physicochemical, phenolic, antioxidant, colorimetric and sensory analysis. During fermentation, Cider II produced increased levels of phenolic compounds and, consequently, increased antioxidant activity. Cider II was lighter than Cider I based on sensory and color analysis. Sensory analysis revealed that Cider II had lower levels of sourness and higher levels of bitterness, whereas the astringency and odor quality were similar for both ciders. Therefore, this study revealed that apple pomace shows great promise as a source of phenolic compounds to be re-incorporated into cider.
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