Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

Tomasz Tarko , Aleksandra Duda-Chodak , Paweł Sroka , Magdalena Januszek

Abstract

The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine yeast, cider yeast, distillery yeast, and wild yeast strains. Some of the inoculated samples were oxygenated immediately after yeast inoculation, and some on the second and third fermentation days. The control sample was non-oxygenated must fermented in bottles. Higher extract concentration and acidity as well as lower potency were observed in cider treated with micro-oxygenation. Must oxygenation in most cases contributed to the reduction of polyphenol content and to the antioxidant activity of ciders, especially when fermented using wild yeast. The oxygenation of musts before fermentation caused an increase in the content of esters and alcohols in ciders. However, the oxygenation of musts during fermentation reduced the concentration of these volatile components. The oxygenation of musts during fermentation produced a differentiated effect on terpenoid concentration in ciders.
Author Tomasz Tarko (FoFT / DoFTaTM)
Tomasz Tarko,,
- Department of Fermentation Technology and Microbiology
, Aleksandra Duda-Chodak (FoFT / DoFTaTM)
Aleksandra Duda-Chodak,,
- Department of Fermentation Technology and Microbiology
, Paweł Sroka (FoFT / DoFTaTM)
Paweł Sroka,,
- Department of Fermentation Technology and Microbiology
, Magdalena Januszek (FoFT / DoFTaTM)
Magdalena Januszek,,
- Department of Fermentation Technology and Microbiology
Journal seriesBiomolecules, ISSN 2218-273X, e-ISSN 2218-273X, (N/A 100 pkt)
Issue year2020
Vol10
No6
Pages1-11
Publication size in sheets0.5
Keywords in Englishmicro-oxygenation; cider; antioxidant activity; volatile compounds
ASJC Classification1303 Biochemistry; 1312 Molecular Biology
DOIDOI:10.3390/biom10060890
URL https://www.mdpi.com/2218-273X/10/6/890
Languageen angielski
LicenseJournal (articles only); author's original; Uznanie Autorstwa (CC-BY); after publication
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Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds of 18-06-2020
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Score (nominal)100
Score sourcejournalList
Publication indicators Scopus SNIP (Source Normalised Impact per Paper): 2018 = 1.641; WoS Impact Factor: 2018 = 4.694 (2)
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FinansowanieThis study received financial support in the years 2016–2019 as the research project 2015/19/B/NZ9/01352 funded by the National Science Centre (Krakow, Poland).
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* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.
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