Influence of rootstock types and yeast strains on the quality attributes of ‘fuji’ apple cider

B. Tolera Geletaa; J. Y. Heo

doi:10.3989/gya.0758241.2209

Authors

B. Tolera Geletaa Department of Plant Science, Gangneung-Wonju National University https://orcid.org/0009-0009-8465-9593
J. Y. Heo Department of Plant Science, Gangneung-Wonju National University https://orcid.org/0000-0001-6233-5509

DOI:

https://doi.org/10.3989/gya.0758241.2209

Keywords:

Antioxidant properties, fatty acid composition, Fermentation, Malus domestica

Abstract

The study evaluated the impact of rootstocks (M9, M26, and P2) and yeast strains (Safcider and Safale) on the physicochemical properties, antioxidant activity, and fatty acid composition of apple cider made from ‘Fuji’ apples. Apple juice was fermented with Safcider or Safale, while unfermented juice served as a control. We analyzed physicochemical properties (pH, titratable acidity, and soluble solids content), antioxidant properties (total phenolic content, total flavonoid content, DPPH radical scavenging activity, and FRAP ferric reducing antioxidant power), and fatty acid composition. Results revealed that rootstocks and yeast strains significantly influenced cider quality. M26 and P2 rootstocks fermented with Safcider exhibited superior antioxidant properties and fatty acid composition compared to other combinations. This research provides valuable guidance for selecting optimal rootstock-yeast combinations to produce high-quality cider with desirable characteristics.

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