Table 1.
The content of selected ions in ciders fermented by wine yeast (W), with the following additions: SA—ammonium sulfate, SM—magnesium sulfate, FA—ammonium phosphate.
| Sample/Ions | Ca mg/L | Zn mg/L | Mg mg/L |
|---|---|---|---|
| Control | 29.3 a (±1.03) | 0.65 a (±0.06) | 67.00 a (±0.69) |
| SA | 46.6 b (±2.57) | 1.32 b (±0.02) | 90.62 b (±2.91) |
| SM | 37.04 c (±2.07) | 1.01 b (±0.07) | 164.97 c (±1.54) |
| FA | 21.73 d (±1.53) | 0.73 c (±0.07) | 46.00 a (±1.00) |
| SA + SM | 21.73 d (±1.53) | 0.82 c (±0.22) | 90.44 b (±18.14) |
| SA + FA | 24.62 ad (±4.74) | 0.58 c (±0.03) | 53.69 a (±4.59) |
| SM + FA | 28.13 ad (±3.43) | 0.77 c (±0.04) | 102.94 bd (±10.02) |
| FA + SA + SM | 28.36 ad (±0.65) | 1.07 c (±0.27) | 93.39 b (±1.65) |
| 1 Sig. | *** | *** | *** |
1 Sig.: significance; *** display the significance at 0.5% by least significant difference. Values with different roman letters (a–d) in the same row are significantly different according to the Tukey range test (p < 0.05).