Influence of the Types of Press and Vat on the Polyphenolic Content of Basque Ciders

ALONSO-SALCES, R. M.; BARRANCO, A.; BERRUETA, L. A.; GALLO, B.; VICENTE, F.

Marrakech (Marruecos)

Conferencia; XXI International Conference on Polyphenols (JIEP 2002); 2002

Groupe Polyphénols

Phenolic compounds are responsible for the colour, bitterness and astringency in cider, being essential for defining its “overall mouthfeel”. Moreover, they contribute to obtain higher must yields in apple pressing by inhibiting the natural pectolytic breakdown of apple tissues, improve spontaneous cider clarification and seem to have an antiseptic effect against micro-organisms that could spoil cider during its storage. [1] The polyphenolic profile of apple must changes during its biotransformation in the cidermaking process, being cider composition influenced by the technology used for its elaboration [1]. In this work, this influence on cider polyphenols, of different technologies employed for making cider in the Basque Country (Spain) is studied. Thus, a traditional vertical screw press is compared with a batch-operated pneumatic press, and two kind of vats, wooden and stainless steel, are assayed.