Evolution of polyphenols and organic acids during the fermentation of apple cider

Abstract

The contents of polyphenols and organic acids were affected by fermentation. Their changing profiles during fermentation process were dependent on the type of phenolic compounds and organic acids studied.

Standardized extract of wild apple fruit in alkyl‐polyglucoside‐based cosmetic cream – estimation of stability, safety, antioxidant activity and efficiency

“…Malic acid is one of the most important acids in wild apple fruit . Determined content of malic acid in EW was 777.93 ± 1.99 mg 100 g −1 EW, what was in correlation with the literature data .…”

Physicochemical characteristics and antioxidant activity of persimmon wine by technology of pectinase addition and different pre‐macerations

“…This result was caused by benefit effects of enzyme in cell wall degradation and phenolics extraction (Vázquez et al, ), which was in accordance with the changes of TP content as shown in Table . Moreover, the highest level of rutin was 1,864 μg/L, which was slight higher than apple cider (1,840 μg/L) (Ye et al, ). However, concentrations of EGCG, epicatechin, phloretin (Amahyakume variety) and phlorizin (Jinpingshi variety), altogether accounting for only 2.1–13.56% of the total identified phenolics, presented a slight reduction, probably being triggered by reactions of both oxidation and several polymerization.…”

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

“…The phenolic contents and profile have important effects on the sensory properties of apple ciders, mainly on colour, bitterness, and astringency (Ye et al, 2014). High molecular weight procyanidins in ciders are known to contribute to astringency, whereas the smaller compounds contribute to bitter taste (Lea & Arnold, 1978;Symoneaux, Baron, Marnet, Bauduin, & Chollet, 2014;Symoneaux, Chollet, Bauduin, Le Quéré, & Baron, 2014).…”

“…This is mainly due to the discard of the peel and seeds which are rich in different phenolic compounds (Francini, 2013;Wolfe, Wu, & Liu, 2003). The polyphenolic content of apple juice depends on preparation method, such as possible utilisation of pectinolytic enzymes in order to release phenolic compounds from polysaccharide structures, and following treatments, such as pasteurisation, or fermentation parameters in cider production (Ye, Yue, & Yuan, 2014). Endogenous enzymes, such as polyphenol oxidase, oxidise phenolic compounds in the apple juice and affect the sensory quality of the product (Renard et al, 2011).…”