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Open AccessArticle

The Quality of Ciders Depends on the Must Supplementation with Mineral Salts

Department of Fermentation Technology and Microbiology, Faculty of Food Technology, University of Agriculture in Krakow, ul. Balicka 122, 30-149 Krakow, Poland
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Academic Editor: Lillian Barros
Molecules 2020, 25(16), 3640; https://doi.org/10.3390/molecules25163640
Received: 23 July 2020 / Revised: 6 August 2020 / Accepted: 8 August 2020 / Published: 10 August 2020
(This article belongs to the Special Issue Natural Additives in Food II)
Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH4)2SO4, MgSO4, (NH4)3PO4)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders. View Full-Text
Keywords: apple must supplementation; ions; yeast strains; cider apple must supplementation; ions; yeast strains; cider
MDPI and ACS Style

Tarko, T.; Januszek, M.; Pater, A.; Sroka, P.; Duda-Chodak, A. The Quality of Ciders Depends on the Must Supplementation with Mineral Salts. Molecules 2020, 25, 3640.

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