Article: The profile of organic acids and polyphenols in apple wines fermented with different yeast strains

Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of (Lalvin EC1118, Fermol Blanc) on the chemical composition and sensory characteristics of apple wines was tested. Chemical parameters (alcohol, sugar-free extract, reducing sugars, titratable and volatile acidity) of the analyzed wines were strongly affected by apple variety. Ash and sugar-free extracts in Cripps Pink wines were significantly higher than Idared wines. Polyphenols and main organic acids were determined in apple juice and wines. Chlorogenic acid was the most abundant polyphenolic compound with the significantly higher concentrations detected for Idared wines. Total phenolic acids, as well as total flavan-3-ols content, were also higher for wines made from Idared variety where fermentation was conducted with Fermol blanc yeast. Among organic acids significantly higher succinic acid content was determined in wines where Fermol Blanc yeast was used while Lalvine EC1118, irrespective of apple variety, significantly influenced the concentration of lactic acid. Sensory evaluation showed the pronounced influence of variety but also the yeast used, singling out Idared cultivar and Fermol Blanc yeast achieving the best overall quality results.

Citing Articles

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities.

Cosme F, Aires A, Pinto T, Oliveira I, Vilela A, Goncalves B Molecules. 2025; 30(4).

PMID: 40005115 PMC: 11858154. DOI: 10.3390/molecules30040800.

The formation of volatiles in fruit wine process and its impact on wine quality.

Tan J, Ji M, Gong J, Chitrakar B Appl Microbiol Biotechnol. 2024; 108(1):420.

PMID: 39017989 PMC: 11254978. DOI: 10.1007/s00253-024-13084-8.

allows the increase of antihypertensive and antioxidant activities in apple cider.

Kristof I, Ledesma S, Apud G, Vera N, Aredes Fernandez P Heliyon. 2023; 9(6):e16806.

PMID: 37332959 PMC: 10272325. DOI: 10.1016/j.heliyon.2023.e16806.

Impact of Fermentation and Pasteurization on the Physico-Chemical and Phytochemical Composition of Juices.

Ferreira R, Costa A, Pinto C, Silva A, Saraiva J, Cardoso S Foods. 2023; 12(11).

PMID: 37297341 PMC: 10252700. DOI: 10.3390/foods12112096.

Hypoxic lung cancer cell-derived exosomal miR-21 mediates macrophage M2 polarization and promotes cancer cell proliferation through targeting IRF1.

Jin J, Yu G World J Surg Oncol. 2022; 20(1):241.

PMID: 35897096 PMC: 9327340. DOI: 10.1186/s12957-022-02706-y.

References

1.

Vinson J, Su X, Zubik L, Bose P . Phenol antioxidant quantity and quality in foods: fruits. J Agric Food Chem. 2001; 49(11):5315-21. DOI: 10.1021/jf0009293. View

2.

Redzepovic S, Orlic S, Majdak A, Kozina B, Volschenk H, Viljoen-Bloom M . Differential malic acid degradation by selected strains of Saccharomyces during alcoholic fermentation. Int J Food Microbiol. 2003; 83(1):49-61. DOI: 10.1016/s0168-1605(02)00320-3. View

3.

Morata A, Gomez-Cordoves M, SUBERVIOLA J, Bartolome B, Colomo B, Suarez J . Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines. J Agric Food Chem. 2003; 51(14):4084-8. DOI: 10.1021/jf021134u. View

4.

Guyot S, Marnet N, Sanoner P, Drilleau J . Variability of the polyphenolic composition of cider apple (Malus domestica) fruits and juices. J Agric Food Chem. 2003; 51(21):6240-7. DOI: 10.1021/jf0301798. View

5.

Blateyron L, Sablayrolles J . Stuck and slow fermentations in enology: statistical study of causes and effectiveness of combined additions of oxygen and diammonium phosphate. J Biosci Bioeng. 2005; 91(2):184-9. DOI: 10.1263/jbb.91.184. View

6.

Reuss R, Stratton J, Smith D, Read P, Cuppett S, Parkhurst A . Malolactic fermentation as a technique for the deacidification of hard apple cider. J Food Sci. 2010; 75(1):C74-8. DOI: 10.1111/j.1750-3841.2009.01427.x. View

7.

Satora P, Sroka P, Duda-Chodak A, Tarko T, Tuszynski T . The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples. Food Chem. 2015; 111(2):513-9. DOI: 10.1016/j.foodchem.2008.04.007. View

8.

Rana S, Bhushan S . Apple phenolics as nutraceuticals: assessment, analysis and application. J Food Sci Technol. 2016; 53(4):1727-38. PMC: 4926896. DOI: 10.1007/s13197-015-2093-8. View

9.

Parmar N, Singh N, Kaur A, Thakur S . Comparison of color, anti-nutritional factors, minerals, phenolic profile and protein digestibility between hard-to-cook and easy-to-cook grains from different kidney bean () accessions. J Food Sci Technol. 2017; 54(4):1023-1034. PMC: 5336461. DOI: 10.1007/s13197-017-2538-3. View

10.

Alberti A, Zielinski A, Couto M, Judacewski P, Igarashi Mafra L, Nogueira A . Distribution of phenolic compounds and antioxidant capacity in apples tissues during ripening. J Food Sci Technol. 2017; 54(6):1511-1518. PMC: 5430183. DOI: 10.1007/s13197-017-2582-z. View

The Profile of Organic Acids and Polyphenols in Apple Wines Fermented with Different Yeast Strains