Bitter Apples For Cider Making - An Alternative

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There are six main polyphenol classes found in apples. Lea states that, two of these, the anthocyanins and flavonol glycodises ,are found mainly in the skin and do not play a significant role in juice or cider products. Fig 1, Fig 2. Fig 1. Quercetin 3 glucoside – skin polyphenol Fig 2. Cyanidin 3 Glucoside - skin polyphenol Lea further states that the remaining 4 classes of polyphenols are: • Phenolic acids: principally chlorogenic and p-coumaroyl quinic acid • Dihydrochalcones: phloretin and its glycosides, principally phloridzin • Catechins: principally (-) epicatechin • Procyanidins: principally the 4 beta 8 linked epicatechin series. e.g. dimer B2, with smaller amounts of other-linked and (+) catechin/(-) epicatechin series.
These 4 classes of compounds do play an important role in the qualities of apple products.(Lea, Shahidi) Fig 3. Chlorogenic acid Fig 4. Phloridzin Fig 5. (-) Epicatechin Fig 6. Procyanidin B2
Page 1: Bitter Apples For Cider Making - An
Page 5 and 6: from the observations of Lea, that
Page 7 and 8: Experimental Cultivar evaluations:
Page 9 and 10: nil SO2 Diameter Av weight Brix Pol
Page 11 and 12: Lab scale samples Plant scale nil S
Page 13 and 14: Cider samples were then prepared on
Page 15: 8. Shahidi, Fereidoon, and Naczk, M

Bitter Apples For Cider Making - An Alternative

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