Abstract
Ciders from two apple cultivars Gloster and Gala, were prepared. Apples were crushed and juice was extracted, immediately after crushing or after 24 h of maceration. Juice was allowed to ferment at 15°C and analysed for higher alcohols and sugars during fermentation. All higher alcohols analysed increased during fermentation as a result of yeast activity. More higher alcohols were synthesised in cider made from Gala cultivar than in cider from Gloster cultivar. Maceration increased the synthesis of iso-amyl alcohol, 2-phenyl ethanol, n-propanol, n-butanol, iso-butanol and methanol. Sensory evaluation classified cider made from non-macerated Gloster cultivar as the best followed by non-macerated Gala cultivar and macerated Gala cultivar. Sensory evaluation score correlated negatively to the sum of higher alcohols.
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