Table 5.
Physicochemical parameters for ciders fermented by wine yeast (W), with the following additions: SA—ammonium sulfate, SM—magnesium sulfate, FA—ammonium phosphate.
| Free Amino Nitrogen (FAN) (mg/L) | Total Polyphenol Content (mg of Catechin/100 mL) | Antioxidant Activity (mg of Trolox/ 100 mL) | Total Acidity (g of Malic Acid/L) | Volatile Acidity (g Acetic Acid/L) | Ethyl Alcohol Content (%) | Total Extract Content (g/L) | |
|---|---|---|---|---|---|---|---|
| Control | 39.9 a (±5.56) | 13.4 a (±0.31) | 66.5 a (±2.79) | 1.25 a (±0.22) | 0.28 a (±0.04) | 6.86 a (±0.04) | 16.56 a (±0.75) |
| SA | 57.6 b (±0.78) | 17.02 b (±0.64) | 87.1 c (±1.53) | 2.31 b (±0.06) | 0.13 a (±0.01) | 5.76 b (±0.07) | 21.4 b (±0.00) |
| SM | 47.2 a (±2.12) | 14.5 a (±0.25) | 63.9 a (±2.31) | 1.49 a (±0.07) | 0.33 b (±0.03) | 7.72 b (±0.11) | 18.5 c (±0.25) |
| FA | 60.6 b (±2.23) | 15.4 a (±0.5) | 74.6 b (±1.92) | 1.75 b (±0.05) | 0.4 b (±0.09) | 5.71 b (±0.04) | 18.7 c (±0.17) |
| SA + SM | 48.16 c (±0.86) | 15.15 a (±0.5) | 74.7 b (±5.4) | 1.45 a (±0.07) | 0.3 a (±0.03) | 6.02 c (±0.12) | 18.5 c (±0.8) |
| SA + FA | 65.2 b (±1.49) | 17.1 b (±0.9) | 96.4 e (±2.42) | 2.19 b (±0.05) | 0.13 a (±0.02) | 6.02 c (±0.04) | 22.5 b (±0.58) |
| SM + FA | 46.9 ac (±4.03) | 15.5 a (±0.38) | 90.2 c (±0.15) | 1.36 a (±0.25) | 0.26 a (±0.02) | 6.3 d (±0.08) | 19.4 c (±0.17) |
| FA + SA + SM | 48.3 c (±2.13) | 18.9 b (±1.8) | 86.4 c (±1.8) | 1.82 b (±0.17) | 0.15 a (±0.13) | 6.17 cd (±0.04) | 21.4 b (±0.29) |
| 1 Sig. | *** | *** | *** | *** | ** | *** | *** |
1 Sig.: significance; ** and *** display the significance at 1% and 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).