Changes Of Quality Characteristic Of Cider And Vinegar During Fermentation

In this paper, cider and apple vinegar were fermented by a certain ways of blended from different raw materials including Fuji, Qinguan, Gala, Jonathan, Jinshiji, Jonagold, pineapple, persimmon and orange, which were excellent fresh fruit in market. The physical and chemical characters, polyphenol contents and antioxidant activities of cider and apple vinegar were determined. The aim of this study was to provide theoretical basis about development research and practical production of brewing high quality apple cider and apple vinegar. The following main results were obtained:(1) The contents of titration acid, total sugar and tannin were not fully met the requirements of ideal liquor-making raw materials in all kinds of fresh apples. However, other commercial fruit had more prominent processing quality. So the mixture of apple materials and other fruits could be integrated to improve apple processing quality by the different proportion and methods with more than 15% sugar content,3g/L titration acid content and 2g/L tannin content.(2) Certain gap on physical and chemical characters in cider and apple vinegar with different raw materials were existed during the fermentation. There was 5.4g/L content of titration acid,7% alc in cider brewing with apple, pineapple, persimmon and orange materials. And the content of titration acid was 6% in apple vinegar with the same hybrid materials.(3) There were significant differences between the content of total polyphenol and contents of polyphenols such as chlorogenic acid, caffeic acid, anthocyanin, hyperoside and ellagic acid in cider and apple vinegar with different materials in the process of fermentation. The highest content of chlorogenic acid was found in cider and vinegar making by the mixture of apple, pineapple, persimmon and orange materials, more than 165mg/L and 142mg/L respectively.(4) There were large differences among the antioxidant activities including DPPH scavenging rate, superoxide anions scavenging rate, hydroxyl radical scavenging rate and reducing capacity in cider and apple vinegar with different materials in period of fermentation. One of the strongest antioxidant capacity were cider and vinegar brewing by apple, pineapple, persimmon and orange materials more than 90% and 78% respectively.(5) According to the sensory evaluation of apple cider and vinegar brewing by different raw materials, it was found that the highest score of sensory evaluation was the apple cider and vinegar brewing by apple, pineapple, persimmon and orange materials at least 90 points and 82 points respectively.