Fruit Low-Alcoholic Beverages with High Contents of Iridoids and Phenolics from Apple and Cornelian cherry (Cornus mas L.) Fermented with Saccharomyces bayanus

Latest research indicates the global alcohol consumption to decline in recent years. However, this decrease has been found to result from the fact that more aware consumers search for novel, special, and valuable products characterized by interesting and diversifi ed fl avors [Podstawski et al., 2017; Muggah & McSweeney, 2017]. For this reason, products that have exceptional sensory attributes and also valuable composition seem to respond to these needs. Fermented fruit beverages represent an interesting group of products considering their sensory diversity and their multiple health-promoting compounds which exhibit various biological activities like, e.g.: phenolics, vitamins, organic acids or carotenoids [Cusano et al., 2018; Escudero-López et al., 2018]. In turn, apples are commonly available fruits, whose global production accounts for ca. 77.3 million tons annually (data for 2017/2018), [USDA Foreign Agricultural Service, 2017]. Apart from the production of juices, one of the signifi cant sectors of apple processing includes the manufacture of ciders, i.e. natural fermented alcoholic beverages produced as a result of apple must fermentation, containing from 1.2 to

• Publication year

  2019

• Venue

  Polish Journal of Food and Nutrition Sciences

• Publication date

  2019-08-22

• Fields of study

  Agricultural and Food Sciences, Chemistry

• Identifiers
  DOI 10.31883/PJFNS/111405
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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