Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples

Abstract

Polyphenol compounds are very important components of cider -they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes applied. This research paper concerns the influence of apple variety on the phenolic compounds and sensory properties of cider. Fermentation of 12 varieties of apple juice with Saccharomyces cerevisiae yeast '71B-1122' (Lalvin, Canada) was performed in a laboratory of the Faculty of Food Technology of the Latvia University of Agriculture. The total phenol content (TPC) was determined according to the Folin-Ciocalteu spectrophotometric method. Individual phenolic compounds were analysed using HPLC. Sensory properties (clarity, the apple, fruit and yeast aroma, the apple and yeast taste, sourness, astringency, and bitterness) were evaluated by trained panelists using a line scale. Special attention was paid to the use of dessert apples for the production of cider. The most important sensory properties of cider are the aroma and taste of apples and fruit. All cider samples showed the intensity of apple aroma ranging from 5.3 to 7.6 points, and higher results were obtained for cider from the variety 'Auksis' apples. The TPC in cider samples varied from 792.68 to 3399.78 mg L -1 : Among crab apples, the highest TPC was detected in ciders made from the 'Hyslop' and 'Riku' varieties, whereas among dessert apples, the highest TPC was detected in ciders made from the 'Antonovka' variety. Among the twelve phenols identified in cider samples, chlorogenic acid and caffeic acid were the dominating ones. Variation in the sensory properties of ciders was dependent on the physicochemical composition of the apples used.

Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

“…Oxygenation also increases the number of yeast cells, which can lead to an increase in the concentration of byproducts of the fermentation process, such as organic acids. The main secondary end product of alcohol fermentation is succinic acid, but low concentrations of pyruvic, malic, fumaric, oxaloacetic, citric, α-ketoglutaric, glutamic, propionic, and lactic acids are also present [22].…”

Botulinum and Tetanus Neurotoxin-Induced Blockade of Synaptic Transmission in Networked Cultures of Human and Rodent Neurons

“…We have previously reported that ESNs are highly sensitive to glutamate excitotoxicity, with a median cytotoxic concentration of 0.44 mM glutamate (Gut et al, 2013). Based on published values, cell culture media supplemented with 1% milk or non-alcoholic cider contain 0.68 mM or 2.73 mM free glutamate, respectively (Giacometti, 1979;Riekstina-Dolge et al, 2014;Ventura et al, 2012). To test whether free glutamate was responsible for the acute loss of cell viability, the irreversible NMDAR antagonist MK-801 (10 mM) was administered to ESNs immediately prior to addition of each CM.…”

Total contents of phenolics, flavonoids, tannins and antioxidant capacity of selected traditional Ethiopian alcoholic beverages

“…Total phenolic compounds in liqueurs made from red fruits [17], wine [18][19][20][21], worts and beer [13,22,23], traditional fermented sorghum beers "dolo" [16], alcoholic beverages made from purple rice [24], ciders [25] and spirit drinks [26]; anthocyanins in liqueurs made from red fruits [17], dolo [16] and wine [21]; total flavonoids in wines [21]; and antioxidants capacity in wine [12,18,20,21], beer [23], liqueurs made from red fruit [17], alcoholic beverages made from purple rice [24] were determined.…”