Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

Santos, Caroline Mongruel Eleutério dos; Alberti, Aline; Pietrowski, Giovana de Arruda Moura; Zielinski, Acácio Antônio Ferreira; Wosiacki, Gilvan; Nogueira, Alessandro; Jorge, Regina Maria Matos

doi:10.1002/jib.318

Cited by 19 publications

(22 citation statements)

References 28 publications

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“…In contrast to YAN in grape juice , the lowest YAN values in these apple juices is adequate for fermentation. Indeed, assimilable nitrogen of 140–150 mg/L for Saccharomyces has been defined for grape juice , whereas 70 and 120 mg/L are sufficient for apple juice fermentation . Nevertheless, with poor nitrogen availability, there is the risk of higher production of sulphur compounds responsible for off‐odours such as hydrogen sulphide and 3‐methylthio‐1‐propanol , even though for the latter that ranges from 200 to 3000 μg/L in cider.…”

Section: Resultsmentioning

confidence: 99%

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

et al. 2018

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Apple cider is a traditional beverage in the Italian Alps, but little is reported about is composition. Accordingly, ciders produced with Golden Lasa, Braeburn, Granny Smith, Fuji, Reinette Champagne and Reinette Canada dessert apples were obtained on a semi‐industrial scale using various fermentation options and Saccharomyces cerevisiae strains. A spectrum of compounds was analysed to better characterise the product: phosphate, chloride, nitrate, sulphate, total phenols, 52 mineral elements and 16 volatile compounds. Tristimulus chromatic parameters were measured before and after accelerated ageing and correlated with total phenol concentration. The elemental composition was compared with that of French ciders, revealing significant differences. Yeast related differences were found for several aroma compounds and 4‐ethylcatechol. Apple variety and processing contributed to the differences in methanol content. This work provides the first compositional data of Italian Alps ciders. © 2018 The Institute of Brewing & Distilling

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Section: Resultsmentioning

confidence: 99%

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

et al. 2018

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“…The greater reduction observed by the analysis of total phenols may have been related to interfering compounds in the juice, such as sugar and amino acids, which can react with the Folin Ciocalteu reagent (Everette et al, 2010;Prior et al, 2005). Apple juice has sugars (fructose, glucose and sucrose) and amino acids that are consumed during fermentation by the yeast (Santos et al, 2016).…”

Section: Influence Of Fermentation and Ripening Stage On Phenolics Ofmentioning

confidence: 99%

Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

et al. 2019

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(Dnline) 2 Materials and methods 2.1 Samples Samples of the Fuji Suprema and Lis Gala apple varieties were harvested at the Experimental Station of the Agricultural and Rural Extension (EPAGRO) in Santa Catarina, Brazil (26° 46' 31" S, 51° 00' 54" D). The Gala variety was harvested from Boutin Agricola Company in Paraná, Brazil (25° 32' 08" S, 49° 53' 33" D). The varieties were chosen based on world apple production. Gala, Fuji and their clones are among the five most produced varieties in the world. The fruits were harvested (20 kg) at three ripening stages (unripe, ripe and senescent) from different cardinal points, and from the top and the bottom of six trees. The maturation index was determined by using the Starch-iodine test according Blanpied & Silsby (1992) using an

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“…With Golden Delicious cider (control), the concentration of volatiles was 34 and 47% higher than the Gala and Fuji ciders, respectively. This difference is related to the concentration of precursors of volatile compounds in the apple must (12). Except for the treatment of Fuji in the crushed (C) and the apple must (M), all of the treatments with added SO 2 , regardless of the processing stage, resulted in losses of volatile compounds (Fig.…”

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

et al. 2018

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This study evaluated the effect of sulphur dioxide (SO2) added at different steps in the process on the volatile composition contributing to the fruity aroma of cider. Potassium metabisulphite was added (150 and 300 mg/L) at three processing steps (a) crushed apple, (b) apple must and (c) final product. The SO2 added to the crushed apple either maintained or increased the fermentation rate, whereas the addition to the apple must slowed the fermentation rate. The addition of 300 mg/L of potassium metabisulphite to Golden Delicious apple must inhibited fermentation. The losses of volatile compounds varied from 23 to 46% and from 33 to 97% in all of the treatments with 150 and 300 mg/L of potassium metabisulphite, respectively. 3‐Methyl‐1‐butanol, acetaldehyde and ethyl ethanoate corresponded to >85% of the volatile compounds in the cider; 3‐methyl‐1‐butanol was not affected by the sulphur dioxide. Acetaldehyde showed the greatest reduction (>80%) with the addition of sulphur dioxide and ethyl ethanoate was reduced when the compound was added to the crushed apple and apple must. All of the interactions between the apple variety, the stage of SO2 addition and the concentration of SO2 showed significant negative impact on volatile compounds. © 2018 The Institute of Brewing & Distilling

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Supplementation of amino acids in apple must for the standardization of volatile compounds in ciders

Cited by 19 publications

References 28 publications

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Characterisation of single-variety still ciders produced with dessert apples in the Italian Alps

Effect of fruit ripening on bioactive compounds and antioxidant capacity of apple beverages

Effect of sulphur dioxide concentration added at different processing stages on volatile composition of ciders

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