Biochemical composition of ciders from various raw materials

Apple tree is the most common among other fruit crops. Apple fruit is the primary raw material used in cider making. Although the majority of Russian regions are rich in raw materials for the production of high-quality cider, the development of this industry is hampered by a number of issues. As a result, the domestic market sometimes offers low-quality and adulterated products. In this work, we study the organoleptic and biochemical indicators (volatile components, metal cations, phenolcarboxylic acids and organic acids) of fermented diffused apple juice and ciders prepared from both freshly squeezed and reconstituted apple juice. The biochemical composition and organoleptic characteristics of samples were determined by conventional methods, such as high-performance liquid chromatography (organic acids), capillary electrophoresis (phenolcarboxylic acids) and gas chromatography (volatile components). The concentrations of most of the studied parameters and organoleptic indicators werehigher in ciders from fresh apple juice. However, in the fermented diffused juice, the concentrations of chlorogenic (9.5 g/dm³), orotic (1.9 g/dm³) and gallic (4.7 mg/dm³) acids, as well as furfural (11.84 mg/dm³), exceeded those in other studied samples. Future research should investigate the possibility of secondary use of apple pomace, e.g., for the production of fruit spirits. Involvement of such raw materials ensures the rational use of secondary raw materials.

1. Onofri L. A note on the economics of fruit wines: state of the arts and research gaps. Horticulturae. 2022;8(2):163. https://doi.org/10.3390/horticulturae8020163.

2. Calugar P.C., Coldea T.E., Salantă Pop C.R., Pasqualone A., Burja-Udrea C., Zhao H., et al. An overview of the factors influencing apple cider sensory and microbial quality from raw materials to emerging processing technologies. Processes. 2021;9(3):502. https://doi.org/10.3390/pr9030502.

3. Basalekou M., Kyraleou M., Kallithraka S. Au thentication of wine and other alcohol-based beverages – future global scenario. In: Future foods. Global trends, opportunities, and sustainability challenges. Academic Press; 2022, vol. 38, р. 669-695. https://doi.org/10.1016/B978-0-323-91001-9.00028-1.

4. Ranaweer K.R., Gonzaga L.S., Capone D.L., Bastian S.E.P., Jefferya D.W. Authenticity and traceability in the wine industry: from analytical chemistry to consumer perceptions. In: Comprehensive foodomics. Elsevier; 2021, p. 452-480. https://doi.org/10.1016/B978-008-100596-5.22876-X.

5. Panasyuk A.L., Kuzmina E.I., Sviridov D.A., Kharlamova L.N., Shilkin A.A. Identifying methods of wine drinks counterfeit. Aktual’nye voprosy industrii napitkov. 2019;(3):169-173. (In Russian). https://doi.org/10.21323/978-5-6043128-4-1-2019-3-169-173.

6. Sandhu D., Morya S. A review on the comparative study of nutraceutically activated fruits and herbs based wines. Applied and Natural Science Foundation. 2022;14(2). https://doi.org/10.31018/jans.v14i2.3429.

7. Wang H., Zhang Y., Ren S., Pei J., Li Z. Athermal concentration of apple juice by forward osmosis: process performance and membrane fouling propensity. Chemical Engineering Research and Design. 2022;177:569577. https://doi.org/10.1016/j.cherd.2021.11.023.

8. Medina S., Perestrelo R., Pereira R., Câmara J.S. Evaluation of volatilomic fingerprint from apple fruits to ciders: a useful tool to find putative biomarkers for each apple variety. Foods. 2020;9(12):1830. https://doi.org/10.3390/foods9121830.

9. Magalhães F., Krogerus K., Vidgren V., San- dell M., Gibson B. Improved cider fermentation performance and quality with newly generated Saccharomyces cerevisiae × Saccharomyces eubayanus hybrids. Journal of Industrial Microbiology and Biotechnology. 2017;44(8):1203-1213. https://doi.org/10.1007/s10295-017-1947-7.

10. Lachenmeier D.W., Haupt S., Schulz K. Defining maximum levels of higher alcohols in alcoholic beverages and surrogate alcohol products. Regulatory Toxicology and Pharmacology. 2008;50(3):313-321. https://doi.org/10.1016/j.yrtph.2007.12.008.

11. Antón M.J., Valles B.S., Hevia A.G., Lobo A.P. Aromatic profile of ciders by chemical quantitative, gas chromatography-olfactometry, and sensory analysis. Journal of Food Science. 2013;79(1):S92-S99. https://doi.org/10.1111/1750-3841.12323.

12. Rosend J., Kuldjärva R., Rosenvald S., Paalme T. The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider. Heliyon. 2019;5(6):01953. https://doi.org/10.1016/j.heliyon.2019.e01953.

13. Guichard H., Poupard P., Legoahec L., Millet M., Bauduin R., Michel J., et al. Brettanomyces anomalus, a double drawback for cider aroma. LWT. 2019;102:214222. https://doi.org/10.1016/j.lwt.2018.12.033.

14. Sousa A., Vareda J., Pereira R., Silva C., Câma- ra J.S., Perestrelo R. Geographical differentiation of apple ciders based on volatile fingerprint. Food Research International. 2020;137:109550. https://doi.org/10.1016/j.foodres.2020.109550.

15. Vidot K., Rivard C., Vooren G.V., Sire R., Laha- ye M. Metallic ions distribution in texture and phenolic content contrasted cider apples. Postharvest Biology and Technology. 2020;160:111046. https://doi.org/10.1016/j.postharvbio.2019.111046.

16. Gnilomedova N.V., Cherviak S.N., Vesyutova A.V. Physical methods for wine stabilization against crystalline haze. Magarach. Vinogradarstvo i vinodelie = Magarach. Viticulture and Vinemaking. 2020;22(3):277-282. (In Russian). https://doi.org/10.35547/IM.2020.22.3.018.

17. Kosseva M.R., Joshi V.K., Panesar P.S. Science and technology of fruit wine production. Academic Press; 2017. 727 p. https://doi.org/10.1016/C2013-0-13641-0.

18. Squadrone S., Brizio P., Stella C., Mantia M., Pederiva S., Giordanengo G., et al. Distribution and bioaccumulation of trace elements and lanthanides in apples from Northwestern Italy. Journal of Trace Elements in Medicine and Biology. 2020;62:126646. https://doi.org/10.1016/j.jtemb.2020.126646.

19. Shirshova A.A., Ageyeva N.M., Prakh A.V., Shelud’ko O.N. Influence of apple variety the concentration of amino acids in fresh and fermented apple juices and the concentration of aromatic forming components of ciders. Plodovodstvo i vinogradarstvo Yuga Rossii = Fruit growing and viticulture of South Russia. 2020;(66):369-381. (In Russian). http://doi.org/10.30679/2219-5335-2020-6-66-369-381.

20. Bortolini D.G., Benvenutti L., Demiate I.M., Nogueira A., Alberti A., Zielinski A.A.F. A new approach to the use of apple pomace in cider making for the recovery of phenolic compounds. LWT. 2020;126:109316. https://doi.org/10.1016/j.lwt.2020.109316.

21. Sheludko O.N., Shirshova A.A., Prach A.V., Redka V.M., Bakhmetov R.N. Influence of alcohol production technology on the organoleptic characteristics of beverages from grape raw materials. Izvestiya vysshikh uchebnykh zavedenii. Pishchevaya tekhnologiya = Izvestiya Vuzov. Food Technology. 2022;(5):24-27. (In Russian). https://doi.org/10.26297/0579-3009.2022.5.5.

22. Zhang Z., Lan Q., Yu Y., Zhou J., Lu H. Comparative metabolome and transcriptome analyses of the properties of Kluyveromyces marxianus and Saccharomyces yeasts in apple cider fermentation. Food Chemistry: Molecular Sciences. 2022;4:100095. https://doi.org/10.1016/j.fochms.2022.100095.

23. Moreno J., Peinado R. Enological chemistry. Academic Press; 2012. 429 p. https://doi.org/10.1016/C2011-0-69661-9.

24. Robles A., Fabjanowicz M., Chmiel T., Płotka-Wasylka J. Determination and identification of organic acids in wine samples. Problems and challenges. TrAC Trends in Analytical Chemistry. 2019;120:115630. https://doi.org/10.1016/j.trac.2019.115630.

25. Han Y., Du J. A comparative study of the effect of bacteria and yeasts communities on inoculated and spontaneously fermented apple cider. Food Microbiology. 2023;111:104195. https://doi.org/10.1016/j.fm.2022.104195.