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O. I. PADILLA-ZAKOUR, N. L. Smith, R. W. Kime, S. M. Son, and C. Y. Lee. Food Science and Technology, Cornell Institute of Food Science, NYSAES, Cornell University, Geneva, NY 14456

JUSTIFICATION: Whole apples are a good source of antioxidants as they contain phenolic compounds in high concentration in the skins. Conventionally, apple juice is pressed and then fermented to produce hard cider, which does not allow for good extraction of antioxidants from the skins. Mash fermentation offers the advantage of higher recovery of phenolics by alcohol extraction.

OBJECTIVES: Evaluate the efficacy of mash fermentation to produce high phenolic hard cider. Study the effect of pectinase and ascorbic acid (AA) as processing aids to improve the quality of hard cider production from juice and from mash.

METHODS: Two apple varieties Red Delicious and Idared were tested. Three levels of AA addition (0, 300, 600 ppm) to juice and mash and pectinase addition to mash were used to minimize browning and improve extraction. Different hard ciders prepared were analyzed for acidity, alcohol, pH, sugars, color, total phenolic compounds and flavonoids. Ciders were evaluated for aroma, color, flavor, balance, astringency, overall acceptability and presence of off-flavors by trained panelists.

RESULTS: Mash fermentation produced cider with almost twice as much total phenolics and slightly higher levels of flavonoids compared to juice fermentation. Addition of AA was not beneficial and overtime produced darker samples than controls as shown by visual and analytical evaluations. Red Delicious ciders had twice as much flavonoids than Idared independently of fermentation method. Pectinase addition to mash slightly improved phenolic extraction but panelists rated these samples lower. Perceived astringency was highest for cider from mash fermentation with pectinase. Fermented juice and mash without enzyme or AA scored higher in all attributes although differences were minimal.

SIGNIFICANCE: Mash fermentation for hard cider production provides a good alternative for increasing antioxidant levels by raising total phenolic concentration. A product with similar acceptability as fermented juice is obtained if pectinase is not used.