Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance

Cider apple cultivars typically contain high concentrations of tannins (phenolic compounds) and/or acids. The phenolic content some cider apples far exceeds that white wine grapes, yet modern global styles are often fermented using yeast strains originally selected and commercialized for production. potential compounds in juice to influence fermentation rate or aromas generated during is not considered strain selection. objective this study was determine the impact ferulic acid, p-coumaric chlorogenic acid (at reported apples) on kinetics aroma, interactive effects assimilable nitrogen (YAN) these outcomes. Our hypothesis present high-tannin would slow down fermentation, but alter added YAN moderate effects. Ferulic negatively affected performance (p<0.05), acids did not. A sensory sorting task showed led distinct differences grouping by while resulted aroma descriptors. Finally, addition improved low it amended with acid.Supplemental data article available online at [publisher’s weblink].