Food Processing: Techniques and Technology Food Processing: Techniques and Technology Техника и технология пищевых производств 2074-9414 2313-1748 57773 10.21603/2074-9414-2023-1-2423 ОРИГИНАЛЬНАЯ СТАТЬЯ ORIGINAL ARTICLE ОРИГИНАЛЬНАЯ СТАТЬЯ Transformation of Apple Composition during Cider Production Изучение трансформации компонентного состава плодов яблони в сидр https://orcid.org/0000-0003-1428-5935 Ширшова Анастасия Александровна Shirshova Anastasia A. anastasiya_1987@inbox.ru https://orcid.org/0000-0002-9165-6763 Агеева Наталья Михайловна Ageyeva Natalia M. https://orcid.org/0000-0003-3987-7363 Ульяновская Елена Владимировна Ulyanovskaya Elena V. https://orcid.org/0000-0001-5140-9891 Чернуцкая Евгения Анатольевна Chernutskaya Evgenia A. Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Федеральное государственное бюджетное научное учреждение «Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия» Краснодар Россия Federal State Budget Scientific Institution «North Caucasian Federal Scientific Center of Horticulture, Viticulture, Wine-making» Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation Северо-Кавказский федеральный научный центр садоводства, виноградарства, виноделия Краснодар Россия North-Caucasian Federal Scientific Center of Horticulture, Viticulture and Winemaking Krasnodar Russian Federation 27 03 2023 27 03 2023 53 1 159 167 01 09 2022 04 10 2022 https://fptt.ru/en/issues/21374/21419/

Сидр получают путем брожения сусла специальных (технических) сортов яблок. В Госреестр РФ селекционных достижений включено 476 сортов яблонь, некоторые из которых могут быть перспективными для производства сидра. Для выявления сортов яблок, наиболее подходящих для приготовления сидра, актуальным является изучение и анализ трансформации химических веществ яблочного сусла в процессе приготовления сидра. Объектами исследования были выбраны 16 образцов яблочного сусла и сидра, полученные из яблок зарубежной и отечественной селекции. Для определения физико-химических, биохимических и органолептических показателей применяли стандартные методики, а также методы высокоэффективного капиллярного электрофореза и газовой хроматографии. Установлено, что концентрации титруемых кислот, фенольных веществ, аскорбиновой и фенолкарбоновых кислот сусла варьировались в широких диапазонах в зависимости от сорта яблок. По завершении процесса брожения было отмечено снижение аскорбиновой кислоты в среднем на 76 %. Содержание фенолкарбоновых кислот увеличилось в сидре по отношению к суслу в среднем на 51 %. В сидрах обнаружили янтарную, щавелевую, молочную и уксусную кислоты, которых изначально не было в сусле. Было отмечено повышение концентрации аминокислот в среднем в 2 раза. По результатам дегустационной оценки выделили сидр из сорта Вирджиния, в сусле которого концентрация фенольных веществ была максимальной (1121,6 мг/дм3). В ходе работы изучили трансформацию химических веществ сусла в процессе приготовления сидра. Лучшими характеристиками, в том числе органолептическими, отличались сидры из сортов яблок со сложным межвидовым происхождением и полученных комплексом методов полиплоидии и отдаленной гибридизации, а также с высокими концентрациями сахаров и фенольных веществ. Дальнейшие исследования будут направлены на изучение сортов и форм с выделившимися происхождением и физико-химическими показателями с целью их возможной переработки в сидры, плодовые водки и кальвадосы.

Cider is obtained by fermenting mashed apples of special cider varieties. The Russian State Register of Selection Achievements includes 476 varieties of apples, some of which can be used in commercial cider production. To identify potential cider cultivars, food scientists study the transformation of chemicals in apple mash during fermentation. The research involved 16 samples of apple mash and cider obtained from apples of foreign and domestic selection. Their physicochemical, biochemical, and sensory parameters were identified using standard methods, as well as the methods of high-performance capillary electrophoresis and gas chromatography. The samples revealed a wide range of concentrations of titratable acids, phenolic substances, ascorbic acids, and phenolcarboxylic acids, depending on the cultivar. After fermentation, the content of ascorbic acid decreased by an average of 76%. The content of phenolcarboxylic acids in the cider samples increased by an average of 51% compared with the apple mash samples. The ciders contained succinic, oxalic, lactic, and acetic acids, which were not registered in the apple mash, and the concentration of amino acids doubled. The cider from the Virginia variety had the best sensory profile, and it also had the highest concentration of phenolic substances (1121.6 mg/dm3). In this research, the best characteristics belonged to the ciders from apple varieties with a complex interspecific origin, obtained by a complex of polyploidy and distant hybridization methods, and with high concentrations of sugars and phenolic substances in the apple mash. Further research will test varieties of other origins and physicochemical properties for their potential use in cider, vodka, and calvados production.

 Яблоки селекция сорт брожение сидр сусло химические вещества Apples selection varieties fermentation cider must chemical substances Исследование выполнено при финансовой поддержке Кубанского научного фонда в рамках научного проекта № МФИ-20.1/100. The research was supported by the Kuban Science Foundation as part of scientific project No. MFI-20.1/100.

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