Maslov Bandić Luna, Žulj Marin Mihaljević, Fruk Goran, Babojelić Martina Skendrović, Jemrić Tomislav, Jeromel Ana
1Department of Chemistry, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, Zagreb, Croatia.
2Department of Viticulture and Enology, Faculty of Agriculture, University of Zagreb, Zagreb, Croatia.
J Food Sci Technol. 2019 Feb;56(2):599-606. doi: 10.1007/s13197-018-3514-2. Epub 2018 Dec 4.
Influence of two apple cultivars (cvs. Cripps Pink and Idared) and two commercial strains of (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.
测试了两个苹果品种（克里普斯粉红和伊达雷德）以及两种商业酵母菌株（拉文EC1118、费尔莫尔白）对苹果酒化学成分和感官特性的影响。分析的葡萄酒的化学参数（酒精、无提取物、还原糖、可滴定酸和挥发酸）受苹果品种的影响很大。克里普斯粉红葡萄酒中的灰分和无提取物显著高于伊达雷德葡萄酒。测定了苹果汁和葡萄酒中的多酚和主要有机酸。绿原酸是最丰富的多酚化合物，伊达雷德葡萄酒中检测到的浓度显著更高。用费尔莫尔白酵母发酵的伊达雷德品种葡萄酒的总酚酸以及总黄烷-3-醇含量也更高。在使用费尔莫尔白酵母的葡萄酒中，琥珀酸含量显著更高，而拉文EC1118，无论苹果品种如何，都对乳酸浓度有显著影响。感官评价表明品种以及所用酵母都有显著影响，选出伊达雷德品种和费尔莫尔白酵母获得了最佳的整体品质结果。
