Abstract
Apple cider is a traditional beverage in the Italian Alps, but little is reported about is composition. Accordingly, ciders produced with Golden Lasa, Braeburn, Granny Smith, Fuji, Reinette Champagne and Reinette Canada dessert apples were obtained on a semi-industrial scale using various fermentation options and Saccharomyces cerevisiae strains. A spectrum of compounds was analysed to better characterise the product: phosphate, chloride, nitrate, sulphate, total phenols, 52 mineral elements and 16 volatile compounds. Tristimulus chromatic parameters were measured before and after accelerated ageing and correlated with total phenol concentration. The elemental composition was compared with that of French ciders, revealing significant differences. Yeast related differences were found for several aroma compounds and 4-ethylcatechol. Apple variety and processing contributed to the differences in methanol content. This work provides the first compositional data of Italian Alps ciders. © 2018 The Institute of Brewing & Distilling
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