Girschik Lachlan, Jones Joanna E, Kerslake Fiona L, Robertson Mark, Dambergs Robert G, Swarts Nigel D
Tasmanian Institute of Agriculture, University of Tasmania, Private Bag 98 Sandy Bay, Tasmania 7001, Australia.
Lost Pippin Central, Brook St Pier, Hobart, Tasmania, Australia.
Food Chem. 2017 Aug 1;228:323-329. doi: 10.1016/j.foodchem.2017.02.012. Epub 2017 Feb 6.
Varietal base ciders were produced from three varieties of dessert apples ('Pink Lady®', 'Royal Gala' and 'Red Delicious') at pre-commercial, commercial and post-commercial harvest timings. Rapid analytical methods were used to categorise the base ciders, and data analysed using principal component analysis (PCA). The titratable acidity of apple must was significantly higher for the pre-commercial harvest fruit for both the 'Royal Gala' and 'Red Delicious' varieties. The base cider phenolic content was highest in the pre-commercial harvest fruit for all varieties. 'Red Delicious' had the highest total phenolics as determined by spectral analysis and supported by the classification provided by the PCA analysis. The spectral fingerprints of the ciders showed two main peaks at approximately 280nm and 320nm indicating phenolic concentrations. Studies analysing characteristics of dessert apple varieties with relevance for cider production will allow for informed decision making for both apple producers and cider makers.
分别在商业采收前、商业采收期和商业采收后，用三种鲜食苹果品种（“粉红女士”、“皇家嘎啦”和“红富士”）酿造了品种基础苹果酒。采用快速分析方法对基础苹果酒进行分类，并使用主成分分析（PCA）对数据进行分析。对于“皇家嘎啦”和“红富士”品种，商业采收前果实的苹果汁可滴定酸度显著更高。所有品种的基础苹果酒中，商业采收前果实的酚类物质含量最高。通过光谱分析测定，“红富士”的总酚含量最高，主成分分析提供的分类结果也证实了这一点。苹果酒的光谱指纹图谱在约280nm和320nm处显示出两个主要峰值，表明了酚类物质的浓度。分析与苹果酒生产相关的鲜食苹果品种特性的研究，将有助于苹果生产者和苹果酒酿造者做出明智的决策。
