Abstract

Cider is obtained by fermenting mashed apples of special cider varieties. The Russian State Register of Selection Achievements includes 476 varieties of apples, some of which can be used in commercial cider production. To identify potential cider cultivars, food scientists study the transformation of chemicals in apple mash during fermentation.
The research involved 16 samples of apple mash and cider obtained from apples of foreign and domestic selection. Their physicochemical, biochemical, and sensory parameters were identified using standard methods, as well as the methods of high-performance capillary electrophoresis and gas chromatography.
The samples revealed a wide range of concentrations of titratable acids, phenolic substances, ascorbic acids, and phenolcarboxylic acids, depending on the cultivar. After fermentation, the content of ascorbic acid decreased by an average of 76%. The content of phenolcarboxylic acids in the cider samples increased by an average of 51% compared with the apple mash samples. The ciders contained succinic, oxalic, lactic, and acetic acids, which were not registered in the apple mash, and the concentration of amino acids doubled. The cider from the Virginia variety had the best sensory profile, and it also had the highest concentration of phenolic substances (1121.6 mg/dm³).
In this research, the best characteristics belonged to the ciders from apple varieties with a complex interspecific origin, obtained by a complex of polyploidy and distant hybridization methods, and with high concentrations of sugars and phenolic substances in the apple mash. Further research will test varieties of other origins and physicochemical properties for their potential use in cider, vodka, and calvados production.

Keywords

Apples, selection, varieties, fermentation, cider, must, chemical substances

Contribution

All the authors contributed equally to the study and bear equal responsibility for information published in this article.

CONFLICTS OF INTEREST

The authors declare that there is no conflict of interests regarding the publication of this article.

ACKNOWLEDGEMENTS

The authors express their gratitude to Yu.F. Yakuba, Dr.Sci.(Chem.), Assistant Professor and Head of Information and Analytical Sector of the Shared Access Center of the North-Caucasian Federal Scientific Center of Horticulture, Viticulture, and Winemaking.

FUNDING

The research was supported by the Kuban Science Foundation as part of scientific project No. MFI-20.1/100.

REFERENCES

1. Oganesyants LA, Panasyuk AL, Kuz'mina EI, Sviridov DA, Ganin MYu, Shilkin AA. Traditional siders and perry identification by isotope mass spectrometry. Food Industry. 2021;(4):55–57. (In Russ.). https://doi.org/10.24412/0235-2486-2021-4-0036
2. He W, Liu S, Heponiemi P, Heinonen M, Marsol-Vall A, Ma X, et al. Effect of Saccharomyces cerevisiae and Schizosaccharomyces pombe strains on chemical composition and sensory quality of ciders made from Finnish apple cultivars. Food Chemistry. 2021;345. https://doi.org/10.1016/j.foodchem.2020.128833
3. Roberts D, Reyes V, Bonilla F, Dzandu B, Liu C, Chouljenko A, et al. Viability of Lactobacillus plantarum NCIMB 8826 in fermented apple juice under simulated gastric and intestinal conditions. LWT. 2018;97:144–150. https://doi.org/10.1016/j.lwt.2018.06.036
4. Calugar PC, Coldea TE, Salanță LC, Pop CR, Pasqualone A, Burja-Udrea C, et al. An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies. Processes. 2021;9(3). https://doi.org/10.3390/pr9030502
5. Wei J, Zhang Y, Wang Y, Ju H, Niu C, Song Z, et al. Assessment of chemical composition and sensorial properties of ciders fermented with different non-Saccharomyces yeasts in pure and mixed fermentations. International Journal of Food Microbiology. 2020;318. https://doi.org/10.1016/j.ijfoodmicro.2019.108471
6. Guiné RPF, Barroca MJ, Coldea TE, Bartkiene E, Anjos O. Apple fermented products: An overview of technology, properties and health effects. Processes. 2021;9(2). https://doi.org/10.3390/pr9020223
7. Włodarska K, Pawlak-Lemańska K, Górecki T, Sikorska E. Classification of commercial apple juices based on multivariate analysis of their chemical profiles. International Journal of Food Properties. 2017;20(8):1773–1785. https://doi.org/10.1080/10942912.2016.1219367
8. Alberti A, dos Santos TPM, Ferreira Zielinski AA, dos Santos CME, Braga CM, Demiate IM, et al. Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties. LWT – Food Science and Technology. 2016;65:436–443. https://doi.org/10.1016/j.lwt.2015.08.045
9. Laaksonen O, Kuldjärv R, Paalme T, Virkki M, Yang B. Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders. Food Chemistry. 2017;233:29–37. https://doi.org/10.1016/j.foodchem.2017.04.067
10. Ulyanovskaya E, Stcheglov S, Belenko E, Balapanov I. Mobilization of genetic diversity of the genus Malus on the basis of information technologies for the breeding of varieties with complex resistance to fungal pathogens. BIO Web of Conferences. 2021;34(6). https://doi.org/10.1051/bioconf/20213402003
11. Oganesyants LA, Panasyuk AL, Kuzmina EI, Ganin MYu. Isotopes of carbon, oxygen, and hydrogen ethanol in fruit wines. Food Processing: Techniques and Technology. 2020;50(4):717–725. (In Russ.). https://doi.org/10.21603/2074-9414-2020-4-717-725
12. Shirshova AA, Ageyeva NM, Prakh AV, Shelud'ko ON. Influence of apple variety the concentration of amino acids in fresh and fermented apple juices and the concentration of aromatic forming components of ciders. Fruit Growing and Viticulture of South Russia. 2020;(66):369–381. (In Russ.). https://doi.org/10.30679/2219-5335-2020-6-66-369-381
13. Bortolini DG, Benvenutti L, Demiate IM, Nogueira A, Alberti A, Zielinski AAF. A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds. LWT. 2020;126. https://doi.org/10.1016/j.lwt.2020.109316
14. Lobo AP, Bedriñana RP, Madrera RR, Valles BS. Aromatic, olfactometric and consumer description of sweet ciders obtained by cryo-extraction. Food Chemistry. 2021;338. https://doi.org/10.1016/j.foodchem.2020.127829
15. Rita R-D, Zanda K, Daina K, Dalija S. Composition of aroma compounds in fermented apple juice: Effect of apple variety, fermentation temperature and inoculated yeast concentration. Procedia Food Science. 2011;1:1709–1716. https://doi.org/10.1016/j.profoo.2011.09.252
16. Wei J, Zhang Y, Yuan Y, Dai L, Yue T. Characteristic fruit wine production via reciprocal selection of juice and non-Saccharomyces species. Food Microbiology. 2019;79:66–74. https://doi.org/10.1016/j.fm.2018.11.008
17. 17. Rodopulo AK, Egorov IA, Komarova TA, Bezzubov AA. Biochemical methods. Moscow: Nauka; 1980. pp. 165–169. (In Russ.).
18. Postnaya AN, Yablonko NV. Defining the quality of grape raw materials by the amino acid composition of the final product. Izvestiya Vuzov. Food Technology. 1995;228–229(5–6):12–13. (In Russ.).
19. Chen C, Lu Y, Yu H, Chen Z, Tian H. Influence of 4 lactic acid bacteria on the flavor profile of fermented apple juice. Food Bioscience. 2019;27:30–36. https://doi.org/10.1016/j.fbio.2018.11.006
20. Ruppert V, Innerhofer G, Voit J, Hiden P, Siegmund B. The Impact of the fermentation strategy on the flavour formation of Ilzer Rose (Malus domestica Borkh.) apple wine. Foods. 2021;10(10). https://doi.org/10.3390/foods10102348
21. Simonato B, Lorenzini M, Zapparoli G. Effects of post-harvest fungal infection of apples on chemical characteristics of cider. LWT. 2021;138. https://doi.org/10.1016/j.lwt.2020.110620
22. Qin Z, Petersen MA, Bredie WLP. Flavor profiling of apple ciders from the UK and Scandinavian region. Food Research International. 2018;105:713–723. https://doi.org/10.1016/j.foodres.2017.12.003
23. Pando Bedriñana R, Picinelli Lobo A, Rodríguez Madrera R, Suárez Valles B. Characteristics of ice juices and ciders made by cryo-extraction with different cider apple varieties and yeast strains. Food Chemistry. 2020;310. https://doi.org/10.1016/j.foodchem.2019.125831