Abstract
Different parameters in cider processing were evaluated using different cultivars of Norwegian-grown table apples measuring the quality of cider. Seven different apple cultivars were mixed into four different apple juice mixtures. In this experiment, we evaluated the maturation of the apples along with commercial cider yeast and spontaneous alcoholic fermentation. Other parameters were fermentation temperature and filtration along with content of polyphenols, organic acids and volatile compounds that was analysed as an effect of the fermentation process. Succinic acid was the major organic acid in apples and ciders. The different apple juice mixtures did not reveal pyruvic and acetic acids but they appeared in relatively high amount in the ciders. The level of citric acid increased from apple to cider. Chlorogenic acid was the major polyphenolic compound found from 13-109 mg L-1 in the apple juice mixtures and between 27-200 mg L-1 in the ciders. The higher alcohol 3-methyl-1-butanol appeared in relatively large amounts in all the ciders (91-166 mg L-1). The average content of acetaldehyde increased during the fermentation process, from apple juice mixtures 2.75 mg L-1 and 14.65 mg L-1 in the ciders. The content also increased for ethyl acetate with levels at 0.1 mg L-1 in the apple juice mixture and 20 mg L-1 in the cider. In the sensory evaluation experiment, the ciders produced from the apple cultivars Aroma, Gravenstein and Summerred got higher scores in fruitiness and complexity compared to the other apple juice mixtures.
Highlights
Apple (Malus sp.) originates from Central Asia and has been cultivated thousands of years mostly in cooler climates in Asia and Europe
If the apples need to be stored before pressing, time of storage and various storage conditions such as temperature, atmosphere, humidity and light will affect the fruits (Børve & Vangdal, 2009). Apples harvested for this experiment were stored for 19-65 days, depending on cultivar and harvesting time, at +3 oC at 85 % RH and normal atmosphere until pressing. This was due to the differences in maturity time of the different cultivars in addition to evaluate the effect of apple storage on cider quality
We found no effect of storage on the level of fermentable sugars and acidity in the apple cultivars in this experiment
Summary
Apple (Malus sp.) originates from Central Asia and has been cultivated thousands of years mostly in cooler climates in Asia and Europe. In Scandinavia (nearly up to the Arctic Circle), apple has been known for more than 1000 years. The Nordic climate with long days and cool nights during summer gives a fresh acidic-sweet distinct aroma to the apples. The Nordic climate results in slow maturation of fruits in this region compared to apples grown in the South of Europe (Redalen, 1991). Most of the apples in Norway are grown for fresh consumption, but there are long traditions for using apples in various dishes in addition to juice and cider making. Phenolic compounds in apples are found to be the most important contributors to cider qualities, such as complex taste and body, astringency and keepability
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
