Table 6.
Physicochemical parameters for ciders fermented by distiller’s yeast (G), 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 | 30.8 ac (±4.9) | 12.3 a (±0.5) | 57.2 a (±5.67) | 1.74 a (±0.52) | 0.28 a (±0.03) | 6.84 a (±0.00) | 16.46 a (±1.32) |
| SA | 51.5 bc (± 3.3) | 16.4 b (±0.2) | 82.7 b (±1.9) | 2.41 b (±0.05) | 0.21 a (±0.00) | 5.79 b (±0.04) | 21.36 b (±0.25) |
| SM | 32.6 ac (±1.06) | 13.6 a (±0.5) | 68.4 c (±1.1) | 2.19 a (±0.05) | 0.26 a (±0.02) | 5.84 b (±0.00) | 20.86 b (±0.25) |
| FA | 58.2 b (±3.32) | 15.7 b (±0.2) | 80.4 b (±0.8) | 1.74 a (±0.1) | 0.36 b (±0.06) | 5.84 b (±0.00) | 18.23 c (±0.46) |
| SA + SM | 36.8 ac (±7.9) | 14.4 c (±0.5) | 74.8 bc (±1.6) | 2.19 a (±0.08) | 0.21 a (±0.03) | 5.97 c (±0.16) | 20.66 b (±0.75) |
| SA + FA | 54.3 b (±0.52) | 16.6 b (±0.5) | 94.03 d (±3.3) | 2.4 b (±0.05) | 0.23 a (±0.04) | 5.92 b (±0.00) | 22.16 b (±0.25) |
| SM + FA | 39.5 ac (±1.7) | 15.4 b (±0.4) | 82.7 d (±3.3) | 2.36 b (±0.04) | 0.27 a (±0.00) | 6.19 c (±0.04) | 21.3 b (±0.17) |
| FA + SA + SM | 41.13 c (±1.5) | 16.9 b (±0.6) | 90.4 e (±3.81) | 2.37 b (±0.03) | 0.27 a (±0.00) | 6.3 c (±0.00) | 21.4 b (±0.00) |
| 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).