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Production of New Ciders: Chemical and Sensory Profiles

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Natural Products in Beverages

Part of the book series: Reference Series in Phytochemistry ((RSP))

Abstract

Cider is part of the cultural heritage of several European countries and also a burgeoning market based on quality and a wide offer of different innovative products. Traditional ciders labeled with Geographical Protection Figures, high-end products such as sparkling and ice ciders, together with craft ciders made from freshly pressed apples, pure or flavored with different fruit juices or aromas, represent the wide and diverse cider market of today. Cider can be made from any apple cultivar but it is the specific varieties of cider apples that give the beverage some of its most appreciated sensory attributes. The production method (pressing systems, clarification of musts or ciders, microorganisms involved in fermentation) gives the ciders some of their most distinctive features. However, regardless of the origin and production methods, ciders share some chemical characteristics. For example, the families of phenolic compounds, among which hydroxycinnamic acids and procyanidins predominate, the presence of higher alcohols and esters in major proportions, or the existence of aromatic compounds in trace concentrations, only detectable by olfactometric analysis. The ciders’ sensory profiles are clearly different. The formal description of these profiles is currently a very important work topic for different reasons. As part of the official control of ciders labeled by Geographical Protection Figures, the organoleptic characteristics of the ciders must be defined. As part of the promotion of the new ciders, their sensory profiles must be established to guide the choice of consumers and favor the expansion of their market.

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Abbreviations

ABV:

Alcohol by Volume

AEDA:

Aroma Extract Dilution Analysis

CAGR:

Compound Annual Growth Rate

DPn:

Degree of Polymerization

GPY:

Glucose Peptone Yeast

ITS-RFLP:

Restriction Fragment Length Polymorphism of rDNA

LAB:

Lactic Acid Bacteria

mtDNA-RFLP:

Restriction Fragment Length Polymorphism of mitochondrial DNA.

PFGE:

Pulsed Field Gel Electrophoresis

PME:

Pectin-Methyl Esterase

USD:

United States Dollar

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Authors and Affiliations

  1. Area of Food Technology, SERIDA, Villaviciosa, Asturias, Spain

    Rosa Pando Bedriñana, Roberto Rodríguez Madrera & Anna Picinelli Lobo

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  1. Rosa Pando Bedriñana
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  2. Roberto Rodríguez Madrera
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  3. Anna Picinelli Lobo
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Correspondence to Anna Picinelli Lobo .

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  1. Faculty of Pharmaceutical Sciences, University of Bordeaux, Bordeaux, France

    Jean-Michel Mérillon

  2. UMRt BioEcoAgro, University of Lille, Lille, France

    Céline Riviere

  3. UMRt BioEcoAgro, University of Lille, Lille, France

    Gabriel Lefèvre

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Pando Bedriñana, R., Rodríguez Madrera, R., Picinelli Lobo, A. (2023). Production of New Ciders: Chemical and Sensory Profiles. In: Mérillon, JM., Riviere, C., Lefèvre, G. (eds) Natural Products in Beverages. Reference Series in Phytochemistry. Springer, Cham. https://doi.org/10.1007/978-3-031-04195-2_213-1

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