The Quality of Ciders Depends on the Must Supplementation with Mineral Salts.

Tomasz Tarko,Paweł Sroka,Aleksandra Duda-Chodak,Aneta Pater,Magdalena Januszek

doi:10.3390/molecules25163640

Tomasz Tarko, Paweł Sroka + Show 3 more

Open Access

https://doi.org/10.3390/molecules25163640

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Abstract

Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.

Highlights

Cider is an alcoholic drink made from fresh or concentrated apple juice [1]
Macro-elements and micro-elements play an important role in the fermentation of alcoholic beverages, contributing to the growth of yeasts and the proper course of their metabolism [12]
Walker [14] and Birch and Walker [15] proved that magnesium is a factor protecting against yeast stress in the production of alcoholic beverages and can help prevent cell death caused by temperature shock and ethanol toxicity

Summary

Introduction

For the production of cider, special apple varieties with a characteristic bitter, pungent, and sour taste are most often used [2]. Drinks made from this type of fruit are more aromatic [3]. During the entire fermentation process, yeast metabolizes the sugar available in apple juice mainly into ethanol and carbon dioxide, in addition to many other compounds that affect the aroma and taste of the drink [1]. The selection of the right yeast cultures necessary for proper fermentation is, very important when planning the entire alcoholic beverage production process [4]. It was shown that the use of selected yeast cultures enables the production of a cider which possesses all the desired characteristics [6]

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