Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Nogueira, Alessandro; Guyot, Sylvain; Marnet, Nathalie; Lequéré, Jean Michel; Drilleau, J.-F.; Wosiacki, Gilvan

doi:10.1590/s1516-89132008000500020

Cited by 27 publications

(28 citation statements)

References 30 publications

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“…Similar results have been reported by Nogueira et al. () where chlorogenic acid accounted for 32.5% to 79.1% of the total polyphenols in five cider apple cultivars. Amongz polyphenols quantified in apples, chlorogenic acid is the predominant compound (Thompson‐Witrick et al., ).…”

Section: Resultssupporting

confidence: 91%

“…Chlorogenic acid was the most abundant polyphenol compound quantified and comprised 88.2% of the total individual polyphenols quantified in the raw juice. Similar results have been reported by Nogueira et al (2008) where chlorogenic acid accounted for 32.5% to 79.1% of the total polyphenols in five cider apple cultivars. Amongz polyphenols quantified in apples, chlorogenic acid is the predominant compound (Thompson-Witrick et al, 2014).…”

Section: Food Chemistrysupporting

confidence: 90%

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Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

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The term “cider” refers to the fermented beverage produced from apples. The rapid growth in the cider industry coupled with the prominence of traditional, or craft, approaches emphasizes the need for research on cider production. A common problem in ciders is the production of sulfur off‐aromas by yeast during fermentation. Prefermentation juice clarification has the potential to reduce the occurrence of unwanted sulfur off‐aromas. Concerns that prefermentation juice clarification will reduce the yeast assimilable nitrogen (YAN) and polyphenols in the juice have limited the application of this practice by cider makers. In this study, 3 clarification methods were applied to ‘York’ apple juice, that is, static settling, centrifugation, and pectinase. Raw (control) and clarified juice were fermented to cider, and the impact of clarification on the physicochemical parameters, amino acids and polyphenol content of the juice and cider was assessed. Juice clarification by pectinase decreased YAN by 50%, while static settling and centrifugation increased the concentration of most amino acids by 83%. All clarification treatments lowered the concentration of total polyphenols in the juice (from 60% to 30%, P < 0.05) and affected the individual polyphenols in the juice but these changes were not evident in the ciders. These findings demonstrate that prefermentation juice clarification results in changes in the chemistry profiles of apple juice. These changes were however not evident in the ciders. This approach therefore has the potential to limit the production of sulfur off‐aromas during cider production without adverse effects on quality. Practical Application Clarification of apple juice changes polyphenol and nitrogen contents, factors known to affect cider quality. However, these differences in the chemical profile of apple juice may not be reflected in the finished ciders. These findings demonstrate that juice clarification can be employed in cider making without affecting the quality. Cider makers should not assume that changes in apple juice imparted by clarification will be reflected in the finished ciders. Outcomes should be measured in finished ciders, rather than juice to accurately evaluate effects of the processing steps on quality.

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Section: Resultssupporting

confidence: 91%

Section: Food Chemistrysupporting

confidence: 90%

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Neilson

Lahne

et al. 2018

Journal of Food Science

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“…Similar results were obtained by Zardo et al (2008) and Nogueira et al (2008). This population was higher than the maximum observed in natural fermentation (7.10·10 6 CFU/mL), due to the following factors: the process of strain selection; genetic improvement, and the technology of dry active cells (Soubeyrand et al 2005;Pellet et al 2006;Nogueira et al 2008). The yeast population of 10 7 CFU/mL remained stable until the tenth day of fermentation, when 98.63% of total reduced sugar was fermented for the production of 6.5% of alcohol (v/v) ( Table 2).…”

Section: Fermentation With Yeast Inoculationsupporting

confidence: 90%

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Dierings

Braga

Silva

et al. 2013

Braz. arch. biol. technol.

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“…The phenolic compounds' content has also an important effect on the sensory properties (e.g., color, bitterness, and astringency) of apple ciders. They could be involved in the fermentative process, providing the cider aroma, and as inhibitors of the microorganism growth [24]. In addition, they can influence the sweetness and the sourness, and therefore may affect the overall flavor development during the fermentation process [25,26].…”

Section: Introductionmentioning

confidence: 99%

“…Several types of phenolic compounds are found in apple cultivars, specifically, hydroxycinnamic acid derivatives, monomeric and oligomeric flavan-3-ols, dihydrochalcones, and flavonols [27]. Moreover, differences in the polyphenolic profile may occur between apple varieties and the final phenol content may depend on several factors such as the maturity of the fruit, the harvest year, climate conditions, cultivation, and storage conditions [24,27].…”

Section: Introductionmentioning

confidence: 99%

Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast

et al. 2020

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In the present research work, the physicochemical and fermentative properties of the "Ace spur" apple variety, obtained from a Lebanese farm, and the "Kermerrien" variety, obtained from a French cider industry, were investigated. The pomological properties were first determined for both varieties showing significant differences in the shapes and sizes. Sugar content, titratable acidity, soluble solids, and pH values were then determined. The potential of the "Ace spur" apple juice was then evaluated using the yeast strain Hanseniaspora sp., a major yeast found during the spontaneous fermentation of apples. "Ace spur" apples contained more sugars while the "Kermerrien" cultivar had a highest malic acid and polyphenol concentrations. After 100 h of fermentation, the ethanol percentage (v/v) was around 4% in both ciders. Results obtained in this work revealed the chemical potential of the Lebanese apple juice to produce cider.

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Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Abstract: ABSTRACT

Cited by 27 publications

References 30 publications

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Juice Clarification with Pectinase Reduces Yeast Assimilable Nitrogen in Apple Juice without Affecting the Polyphenol Composition in Cider

Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions

Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast

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