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

Autores/as

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

Palabras clave:

Composición en ácidos grasos, Fermentación, Malus domestica, Propiedades antioxidantes

Resumen

En este estudio se evaluó el impacto de los portainjertos (M9, M26 y P2) y las cepas de levadura (Safcider y Safale) sobre las propiedades fisicoquímicas, la actividad antioxidante y la composición de ácidos grasos de la sidra de manzana elaborada a partir de manzanas ‘Fuji’. El jugo de manzana se fermentó con Safcider o Safale, mientras que el jugo sin fermentar sirvió como control. Analizamos las propiedades fisicoquímicas (pH, acidez titulable y contenido de sólidos solubles), las propiedades antioxidantes (contenido fenólico total, contenido total de flavonoides, actividad de eliminación de radicales DPPH y poder antioxidante reductor férrico FRAP) y la composición de ácidos grasos. Los resultados revelaron que los portainjertos y las cepas de levadura influyeron significativamente en la calidad de la sidra. Los portainjertos M26 y P2 fermentados con Safcider exhibieron propiedades antioxidantes y composición en ácidos grasos superiores en comparación con otras combinaciones. Esta investigación proporciona una valiosa guía para seleccionar combinaciones óptimas de portainjerto y levadura para producir sidra de alta calidad con características deseables.

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