Swedish apple cultivars vary in traits for juice and cider making
Interest in using local fruit cultivars for value-added food products has increased recently but information on how specific traits affect product quality is lacking. We made single-cultivar juice and cider from 54 apple cultivars. Content of soluble solids, titratable acidity, phenolic compounds, organic acids, glucose, fructose and ethanol was determined, and a sensory profiling of each product was made. Generally, early-ripening cultivars had high titratable acidity and a low content of total soluble solids, and produced juice and cider of inferior quality compared to products made from late-ripening cultivars. A few promising cultivars that produced superior juice and cider were identified.
Rumpunen, K., Ekholm, A. and Nybom, H. 2017. Swedish apple cultivars vary in traits for juice and cider making. Acta Hort. (ISHS) 1172:255-258
Malus × domestica, soluble solids, titratable acidity, phenolic compounds, organic acids