Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, Faculty of Food Technology, ul. Balicka 122, 30-149 Krakow, Poland.
Molecules. 2020 Aug 10;25(16):3640. doi: 10.3390/molecules25163640.
Providing yeast with the right amount of mineral salts before fermentation can contribute to improving the entire technological process, resulting in a better-quality final product. The aim of this study was to assess the impact of apple must supplementation with mineral salts ((NH)SO, MgSO, (NH)PO)) on enological parameters, antioxidant activity, total polyphenol content, and the profile of volatile cider compounds fermented with various yeast strains. Rubin cultivar must was inoculated with wine, cider, and distillery or wild yeast strains. Various mineral salts and their mixtures were introduced into the must in doses from 0.167 g/L to 0.5 g/L. The control sample consisted of ciders with no added mineral salts. The basic enological parameters, antioxidant properties, total polyphenol content, and their profile, as well as the composition of volatile compounds, were assessed in ciders. Must supplementation with magnesium salts significantly influenced the use of the analyzed element by yeast cells and was dependent on the yeast strain. In supplemented samples, a decrease in alcohol concentration and total acidity, as well as an increase in the content of extract and total polyphenols, was observed compared to the controls. The addition of ammonium salts caused a decrease in the amount of higher alcohols and magnesium salts, as well as a decrease in the concentration of some esters in ciders.
在发酵前为酵母提供适量的矿物质盐可以有助于改善整个工艺过程，从而获得更好质量的最终产品。本研究的目的是评估苹果汁中添加矿物质盐（(NH4)2SO4、MgSO4、(NH4)2PO4）对酿造参数、抗氧化活性、总多酚含量以及不同酵母菌株发酵的挥发性苹果酒化合物谱的影响。鲁宾（Rubin）品种的苹果汁接种了葡萄酒、苹果酒、蒸馏或野生酵母菌株。将各种矿物质盐及其混合物以 0.167 g/L 至 0.5 g/L 的剂量加入到苹果汁中。对照样品为未添加矿物质盐的苹果酒。评估了苹果酒中的基本酿造参数、抗氧化特性、总多酚含量及其谱以及挥发性化合物的组成。镁盐的添加显著影响了酵母细胞对分析元素的利用，并且取决于酵母菌株。与对照相比，添加镁盐的样品中观察到酒精浓度和总酸度降低，而提取物和总多酚含量增加。添加铵盐会导致苹果酒中高级醇和镁盐的含量降低，以及某些酯的浓度降低。
