LATVIA UNIVERSITY OF AGRICULTURE - Latvijas ...

SENSORY PROPERTIES AND CHEMICAL COMPOSITIONOF CIDER DEPENDING ON APPLE VARIETYRita Riekstina-Dolge, Zanda Kruma, Daina KarklinaChemical and physical parameters of ciderTable 2Variety LP A R K DITitratable acidity, g 100 g -1 0.88 ± 0.01 0.53 ± 0.01 1.01 ± 0.02 1.03 ± 0.02 1.10 ± 0.01Total phenol content, mg 100 g -1(Riekstina-Dolge et al., 2011)67.01 ± 1.19 52.76 ± 0.9 45.23 ± 0.47 92.32 ± 0.92 54.01 ± 0.34Soluble solids, g L -1 0.77±0.02 0.51±0.03 1.03±0.02 1.28±0.05 1.28±0.04Ethanol content, % vol. 5.07 ± 0.05 5.11 ± 0.09 5.10 ± 0.10 4.81 ± 0.13 4.99 ± 0.08Chemical analysisThe total phenolic concentration was determinedspectrophotometrically according to the Folin-Ciocalteu colometric method. Fermented applejuice was diluted with ethanol/acetic acid solution(1:20 v/v). Ethanol/acetic acid solution was preparedusing acetic acid water solution (2.5%) and ethanol(98% vol.) in ratio 10:90 (v/v). A total of 0.5 ml ofaliquot was mixed with 0.25 ml of Folin-Ciocalteureagents. After 3 min 1 ml of 20% Na 2CO 3and3.25 ml of distilled water were added. Samples wereheated for 10 min at 70 °C and kept for 30 min at18 ±2 °C temperature. The absorbance was measuredat 765 nm using the spectrophotometer JENWAY 6300.Total phenols were expressed as gallic acid equivalents(mg L -1 ). Each determination was performed intriplicate and results are expressed as mean ± SD.Titratable acidity was determined according tostandard (LVS EN 12147:2001) procedure. Ethanoland soluble solids were separated using distillationprocedure, and analysed gravimetrically – distillatefor ethanol content and residues for soluble solidsdetermination.Statistical analysisAnalysis of variance was performed by ANOVAprocedure, and p