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

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Abstract

Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of Saccharomyces bayanus (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.

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Author notes

  1. Luna Maslov Bandić and Marin Mihaljević Žulj have contributed equally to this work.

Authors and Affiliations

  1. Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia

    Luna Maslov Bandić

  2. Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

    Marin Mihaljević Žulj & Ana Jeromel

  3. Department of Pomology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia

    Goran Fruk, Martina Skendrović Babojelić & Tomislav Jemrić

Authors
  1. Luna Maslov Bandić
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  2. Marin Mihaljević Žulj
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  3. Goran Fruk
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  4. Martina Skendrović Babojelić
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  5. Tomislav Jemrić
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  6. Ana Jeromel
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Correspondence to Luna Maslov Bandić.

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Maslov Bandić, L., Žulj, M.M., Fruk, G. et al. The profile of organic acids and polyphenols in apple wines fermented with different yeast strains. J Food Sci Technol 56, 599–606 (2019). https://doi.org/10.1007/s13197-018-3514-2

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  • DOI: https://doi.org/10.1007/s13197-018-3514-2

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