Total phenolic content is widely accepted as a key measure of quality for cider. Apple juice and cider, made from six apple varieties including dessert and cider apples, were analysed for total phenolics using three different methods: (a) the Folin-Ciocalteu method, (b) the Somers method (a spectrophotometric method developed specifically for wine), and (c) ultra-performance liquid chromatography (UPLC) as a benchmark test. Of these approaches, the Somers method had the strongest correlation with UPLC with an R2 value of 0.99, whilst the Folin-Ciocalteu correlated with UPLC with an R2 value of 0.89. The Folin-Ciocalteu method also had a strong positive correlation with the Somers approach with an R2 value of 0.91. Correlations between methods were strongest for apple varieties that were naturally high in phenolic content. These results highlight the potential of the Somers method to rapidly, inexpensively, and accurately report the total phenolic content of apple juice and ciders made from dessert and cider apple varieties.

Pre-fermentation methods can influence the cider produced from apple juice. This study analyses the influence of pre-fermentation methods; maceration and press fractioning, on the total phenolic content of juice from four apple varieties; ‘Red Delicious’, ‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’. The must was macerated for 0 or 2 h and juice was collected at free run or under 200 kpa. Base juice characteristics and total phenolic content was analysed using the Folin–Ciocalteu method and spectrophotometric absorbance at 280 nm (A280), a method used for the analysis of white wine. Both methods of analysing the total phenolic content were used, measuring the same samples to determine if the methods are comparable. No interaction was found between pre-fermentation technique and the results varied by variety and analytical method. High pressure improved the phenolic extraction for ‘Bulmer’s Norman’ juice compared to free run juice when analysed by A280. Non-macerated juice had higher total phenolic content than macerated juice for ‘Red Delicious’ and ‘Pink Lady’ juice when analysed using the Folin–Ciocalteu method. There was a moderate positive correlation between the analytical methods.

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range of compounds responsible for the organoleptic qualities of cider. In this study, basic cider quality parameters were measured to investigate the influence of six yeast strains on cider made from three apple varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement of pH, titratable acidity, and total phenolic content revealed that yeast can influence cider attributes, albeit variety and season dependent. Descriptive sensory analysis using a trained sensory panel was conducted on cider made from ‘Pink Lady’ apples and the same six yeast strains. The sensory panel significantly differentiated the yeast strains on the attributes of ‘fresh apple’, ‘earthy’ and ‘pear’. Identifying the variety specific influence of individual yeast strains on chemical and sensory characteristics of apple cider will provide cider makers with an enhanced understanding when choosing yeast strains.

Terroir is an important concept linking sensory attributes to geographically specific environmental conditions. Whilst typically applied to wine, the concept of terroir could be applied to cider. To investigate the influence of the production region on base cider total phenolic content and sensory attributes, ciders were made using ‘Fuji’ apples sourced from three major apple growing regions in Australia. Total Phenolic Content was measured using a spectrophotometry method recently validated for use in cider. A trained panel performed descriptive sensory analysis by scoring the intensity of 12 pre-determined attributes across the ciders. The intensity of sensory attributes were found to vary significantly between regions. For instance, cider made from apples grown in Stanthorpe was scored significantly higher than ciders made from apples sourced from Batlow and Huon Valley for the attribute ‘Alcoholic’. Cider made with apples from Batlow was scored significantly higher for the attribute ‘Yeasty’ compared to cider made using apples from the Huon Valley. Cider made with apples from Stanthorpe had significantly greater total phenolic content, titratable acidity, sugar content and alcohol by volume than the two other locations. These results suggest that terroir can influence apple cider, as ciders were able to be differentiated by sensory analysis based on the geographical region from where the apples were grown.