The Effect of Apple Juice Concentration on Cider Fermentation and Properties of the Final Product

Julia Rosend,Ildar Nisamedtinov,Rain Kuldjärv,Aleksei Kaleda,Georg Arju

doi:10.3390/foods9101401

Julia Rosend, Ildar Nisamedtinov + Show 3 more

Open Access

https://doi.org/10.3390/foods9101401

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Abstract

European legislation overall agrees that apple juice concentrate is allowed to be used to some extent in cider production. However, no comprehensive research is available to date on the differences in suitability for fermentation between fresh apple juice and that of reconstituted apple juice concentrate. This study aimed to apply freshly pressed juice and juice concentrate made from the same apple cultivar as a substrate for cider fermentation. Differences in yeast performance in terms of fermentation kinetics and consumption of nutrients have been assessed. Fermented ciders were compared according to volatile ester composition and off-flavor formation related to hydrogen sulfide. Based on the results, in the samples fermented with the concentrate, the yeasts consumed less fructose. The formation of long-chain fatty acid esters increased with the use of reconstituted juice concentrate while the differences in off-flavor formation could not be determined. Overall, the use of the concentrate can be considered efficient enough for the purpose of cider fermentation. However, some nutritional supplementation might be required to support the vitality of yeast.

Highlights

Cider is a beverage produced by fermenting apple juice
The increase, was intense enough to produce a perceived off-flavor only in the case of Industrially prepared apple juice concentrate was successfully applied in this study to observe the differences in cider fermentation in comparison to fresh apple juice
In terms of fermentation kinetics, the concentrate was shown to be slightly inferior at higher temperatures to the fresh apple juice, most likely due to the partial loss of nutrients

Summary

Introduction

Cider is a beverage produced by fermenting apple juice. The juice for the fermentation can be obtained in two different ways—either by having the juice freshly pressed and clarified or by reconstituting a juice concentrate to desired properties. Freshly pressed apple juice allows more options due to blending juices from different apple varieties whereas the choice between different available apple cultivar concentrates is limited. In Estonia, cider can be prepared from apple juice obtained from freshly pressed apples or apple juice concentrate with no particular limit on the percentage of apple components [1]. For example, French cider production policy declares that the product named “cider” must derive from the fermentation of fresh apple juice or a mixture of several juices. In this instance, apple juice may be partially obtained from the concentrate only if the latter

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