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

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.

Elemental Characterization of Ciders and Other Low-Percentage Alcoholic Beverages Available on the Polish Market

“…The presented outcomes can broaden the knowledge in the field of cider fingerprinting, especially that the number of studies with ciders analysis available in the literature is quite limited. Most researchers who decide to discuss the subject of cider analysis focus on examining the following aspects: volatile compounds, sugar content [ 5 ], polyphenols content and color [ 24 ], stable isotopes ratios [ 6 , 19 ] or different must supplementation with mineral salts during the fermentation process [ 25 ]. Thus, this study concentrates on new or rarely discussed issues in the literature, namely, determining the impact of packaging medium on the elemental composition of commercial and home-made products based on the elemental composition.…”