The effect of apple cultivars and yeast strains on selected quality parameters and antioxidant activity of fermented apple beverages

Abstract

The aim of the study was to evaluate the impact of selected apple cultivars (Rubin, Topaz, Elise) and selected strains of wine, cider, distiller yeast, and wild-type yeast on the dynamics of the fermentation process as well as on the chemical composition and antioxidant properties (AOX) of fermented apple beverages. The quality parameters of the fermented beverages depend mainly on the apple cultivar used. The beverages from the Rubin cultivar met all the requirements for fruit wines, but in the beverages from the Topaz cultivar, the limit values for total acidity were exceeded (> 7g/L). The beverages from the Elise cultivar were characterized by low ethanol content and degree of fermentation. The process of fermentation resulted in a reduction of the total polyphenol content (TPC) in the beverages of the Rubin and Topaz cultivars, while in beverages from the Elise cultivar, in an increase of both TPC and AOX. Abbreviations: AOX - antioxidant activity; TPC - total polyphenol content; FAN - free amino nitrogen; ABTS - diammonium salt of the 2,2ʹ-azino-bis(3-ethylbenzothiazoline-6-sulfonic) acid.

Keywords

• Fermented apple beverages
• apple cultivars
• yeast strains