Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

Oskar Laaksonen; Rain Kuldjärv; Toomas Paalme; Mira Virkki; Baoru Yang

doi:10.1016/j.foodchem.2017.04.067

Impact of apple cultivar, ripening stage, fermentation type and yeast strain on phenolic composition of apple ciders

Food Chem. 2017 Oct 15:233:29-37. doi: 10.1016/j.foodchem.2017.04.067. Epub 2017 Apr 12.

Authors

Oskar Laaksonen¹, Rain Kuldjärv², Toomas Paalme³, Mira Virkki⁴, Baoru Yang⁵

Affiliations

¹ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: oskar.laaksonen@utu.fi.
² Center of Food and Fermentation Technologies, Akadeemia tee 15A, Tallinn 12618, Estonia; Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia. Electronic address: rain@tftak.eu.
³ Department of Chemistry and Biotechnology, Tallinn University of Technology, Ehitajate tee 5, Tallinn 12618, Estonia. Electronic address: toomas.paalme@ttu.ee.
⁴ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: mira.j.virkki@utu.fi.
⁵ Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014 Turku, Finland. Electronic address: baoru.yang@utu.fi.

PMID: 28530577
DOI: 10.1016/j.foodchem.2017.04.067

Abstract

Hydroxycinnamic acids and flavonoids in apple juices and ciders were studied using liquid chromatography. Samples were produced from four different Estonian apple cultivars using unripe, ripe and overripe apples, and six different commercial yeasts including Saccharomyces cerevisiae, Saccharomyces bayanus, and Torulaspora delbrueckii strains. Part of the samples was additionally inoculated with malolactic bacteria, Oenococcus oeni. The most notable difference among the samples was the appearance of phloretin in malolactic ciders in comparison to conventional ciders and the juices. Furthermore, the apple cultivars were significantly different in their phenolic contents and compositions. Additionally, ciders and juices made from unripe apples contained more phenolic compounds than the ripe or overripe, but the effect was dependent on cultivar. The commercial yeast strains differed in the release of free HCAs, especially p-coumaric acid, during the yeast fermentation. In ciders inoculated with S. bayanus, the content was higher than in ciders fermented with S. cerevisiae.

Keywords: Apple cider; Cultivar; Flavonoids; Hydroxycinnamic acids; Ripening stage; Yeasts.

MeSH terms

Alcoholic Beverages
Fermentation*
Malus*
Oenococcus
Saccharomyces cerevisiae
Yeast, Dried