Influence of the method of obtaining freeze-enriched juices and year of harvest on the chemical and sensory characteristics of Asturian ice ciders

•Three juice enrichment systems were evaluated for the making of ice ciders.•Apple extraction yields (kg juice/kg apple) ranged from 7.7 to 25.1.•The cryo-extraction juices presented the lowest acidity and absorbance (420 nm).•Ciders with higher ratios between sugars, acids and polyphenols were bett...

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Bibliographic Details
Published in:Food chemistry 2019-02, Vol.274, p.376-383
Main Authors: Pando Bedriñana, R., Picinelli Lobo, A., Suárez Valles, B.
Format: Article
Language:English
Subjects:
Cryo-concentration
Cryo-extraction
Food Handling - methods
Freezing
Fruit and Vegetable Juices - analysis
Ice
Ice cider
Malus - chemistry
Malus - metabolism
Malus - microbiology
Methanol
Polyphenols - analysis
S. bayanus
Saccharomyces - metabolism
Sensory attributes
Sugars - analysis
Taste
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Summary:•Three juice enrichment systems were evaluated for the making of ice ciders.•Apple extraction yields (kg juice/kg apple) ranged from 7.7 to 25.1.•The cryo-extraction juices presented the lowest acidity and absorbance (420 nm).•Ciders with higher ratios between sugars, acids and polyphenols were better scored.•Cryo-extraction and exhaustion systems produce ciders with lower methanol levels. Ice cider is a special product made from apple juices enriched by freezing. In this paper, the method of obtaining the ice juices (cryo-extraction and exhaustion) and the year of harvest have been evaluated. For this purpose, a controlled raw apple mixture and an autochthonous Saccharomyces bayanus strain were used throughout the study. Both the enrichment system and the year of harvest significantly influenced the levels of total phenols, sucrose, malic acid, ethyl acetate and 2-phenylethanol. The ciders made by cryo-extraction presented the higher sugar/acidity and sugar/polyphenol ratios. These ciders were more fruity, less astringent and scored better for quality than those obtained by exhaustion. Additionally, a preliminary assay of juice enrichment by cryo-concentration is described. The corresponding ciders presented higher methanol and lower 2-phenylethanol contents than those obtained by the cryo-extraction and exhaustion methods.
ISSN:0308-8146
1873-7072
DOI:10.1016/j.foodchem.2018.08.141