Table 8.
Physicochemical parameters for ciders fermented by wild yeast (D), with the following additions: SA—ammonium sulfate, SM—magnesium sulfate, FA—ammonium phosphate.
| Free Amino Nitrogen (FAN) (mg/L) | Total Polyphenol Content (mg of Catechina/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 | 42.3 a (±9.9) | 11.8 (±0.46) | 57.2 a (±1.53) | 1.49 (±0.12) | 0.47 (±0.07) | 6.61 a (±0.00) | 16.43 a (±0.75) |
| SA | 51.9 b (±2.8) | 12.01 (±0.62) | 67.3 b (±1.6) | 1.73 (±0.28) | 0.42 (±0.13) | 5.92 b (±0.00) | 18.7 b (±0.17) |
| SM | 42.9 a (±1.8) | 12.2 (±0.3) | 52.8 a (±2.21) | 1.68 (±0.08) | 0.55 (±0.08) | 5.86 b (±0.05) | 19.93 b (±0.55) |
| FA | 54.6 b (±3.1) | 13.1 (±0.57) | 62.8 ab (±0.6) | 1.75 (±0.1) | 0.41 (±0.06) | 5.86 b (±0.05) | 17.93 a (±1.09) |
| SA + SM | 52.6 b (±2.5) | 12.7 (±0.19) | 57.3 a (±3.43) | 1.67 (±0.2) | 0.76 (±0.27) | 5.92 b (±0.00) | 18.5 b (±0.5) |
| SA + FA | 51.7 a (±0.6) | 13.13 (±0.76) | 76.6 b (±1.7) | 1.73 (±0.05) | 0.35 (±0.09) | 5.94 b (±0.12) | 19.00 b (±0.00) |
| SM + FA | 46.9 a (±2.2) | 13.18 (±0.56) | 67.3 b (±2.49) | 1.54 (±0.13) | 0.42 (±0.05) | 6.24 c (±0.05) | 19.66 b (±0.12) |
| FA + SA + SM | 48.4 a (±7.0) | 12.98 (±0.38) | 81.5 b (±4.2) | 1.79 (±0.13) | 0.7 (±0.28) | 6.27 c (±0.05) | 18.93 b (±0.12) |
| 1 Sig. | * | ns | *** | ns | ns | *** | *** |
1 Sig.: significance; * and *** display the significance at 5% and 0.5% by least significant difference; ns: not significant. Values with different roman letters (a–d) in the same row are significantly different according to the Tukey range test (p < 0.05).