Effect of fining agents on the chemical composition and sensory properties of apple cider

Abstract

This study focuses on analyzing the impact of various fining agents on apple cider and evaluating their effects on its physical–chemical and sensory properties. Despite its common cloudy state, some consumers prefer clear apple cider. Within this study, two variations of apple cider were analyzed: original cider and cider with added barrique extract. Eight different fining agents were applied to these samples, specifically bentonite, gelatin, polyvinylpolypyrrolidone, egg white protein, activated carbon, pea protein, isinglass, and silica gel. The results revealed that the use of fining agents significantly impacted the antioxidant content in apple cider. The most substantial reduction in antioxidants was observed in samples with added activated carbon, resulting in a 75% decrease to values of 0.11–0.26 mmol TE/L. This decrease in antioxidants correlated with a decline in total polyphenols. Sensory analysis demonstrated statistically significant differences among the various apple cider samples. Bentonite and egg white protein had minimal adverse effects on sensory properties, while activated carbon had the most pronounced negative impact on the aroma and taste of the cider. This study provides valuable insights into the use of fining agents in winemaking technology and their effects on the quality of apple cider, considering consumer preferences.