Effect of alcoholic fermentation in the content of phenolic compounds in cider processing

Brazilian Archives of Biology and Technology

Alessandro Nogueira²  Sylvain Guyot¹  Nathalie Marnet¹  Jean Michel Lequéré¹  Jean-francoise Drilleau¹  Gilvan Wosiacki² 

[1] ,Universidade Estadual de Ponta Grossa Campus de Uvaranas Departamento de Engenharia de AlimentosPonta Grossa Paraná ,Brasil

关键词: cider;    fermentation alcoholic;    polyphenols;   

DOI  :  10.1590/S1516-89132008000500020

来源: SciELO

【 摘 要 】

The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.

【 授权许可】

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