Effect of fining agents on the chemical composition and sensory properties of apple cider
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F24%3A43924333" target="_blank" >RIV/62156489:43510/24:43924333 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.1007/s00217-023-04395-7" target="_blank" >https://doi.org/10.1007/s00217-023-04395-7</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1007/s00217-023-04395-7" target="_blank" >10.1007/s00217-023-04395-7</a>
Alternative languages
Result language
angličtina
Original language name
Effect of fining agents on the chemical composition and sensory properties of apple cider
Original language description
This study focuses on analyzing the impact of various fining agents on apple cider and evaluating their effects on its physical-chemical and sensory properties. Despite its common cloudy state, some consumers prefer clear apple cider. Within this study, two variations of apple cider were analyzed: original cider and cider with added barrique extract. Eight different fining agents were applied to these samples, specifically bentonite, gelatin, polyvinylpolypyrrolidone, egg white protein, activated carbon, pea protein, isinglass, and silica gel. The results revealed that the use of fining agents significantly impacted the antioxidant content in apple cider. The most substantial reduction in antioxidants was observed in samples with added activated carbon, resulting in a 75% decrease to values of 0.11-0.26 mmol TE/L. This decrease in antioxidants correlated with a decline in total polyphenols. Sensory analysis demonstrated statistically significant differences among the various apple cider samples. Bentonite and egg white protein had minimal adverse effects on sensory properties, while activated carbon had the most pronounced negative impact on the aroma and taste of the cider. This study provides valuable insights into the use of fining agents in winemaking technology and their effects on the quality of apple cider, considering consumer preferences.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
21101 - Food and beverages
Result continuities
Project
<a href="/en/project/EF16_017%2F0002334" target="_blank" >EF16_017/0002334: Research Infrastructure for Young Scientists</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)<br>S - Specificky vyzkum na vysokych skolach
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
European Food Research and Technology
ISSN
1438-2377
e-ISSN
1438-2385
Volume of the periodical
250
Issue of the periodical within the volume
2
Country of publishing house
DE - GERMANY
Number of pages
11
Pages from-to
521-531
UT code for WoS article
001106787000003
EID of the result in the Scopus database
2-s2.0-85177588315