Abstract
Malus sieversii and its red-fleshed variant (M. sieversii f. niedzwetzkyana) can provide important resources for producing cider. This not only helps to protect wild germplasm resources, but also extends the capabilities of the apple industry. So the present study aimed to determine the changes in nutritional quality during the brewing process to obtain the optimal fermentation time. The samples were taken periodically and we use HPLC, HPCE, GC–MS, ICP-MS and other methods to determine the nutritional components of red-fleshed cider. The results showed that the contents of 24 polyphenols, mineral elements and organic acids were in dynamic change during fermentation and types and contents of 16 kinds of amino acids were decreased. At a fermentation temperature of 25–27°C and using a standard yeast inoculation, the optimal fermentation time of red-fleshed cider being 8days, for the transformation of sugars to alcohols can be done thoroughly and retain more nutrients. The fermentation process for red-fleshed cider consisted mainly of a number of different complex microbial and biochemical reactions.
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