# Chemical Characterization of Cider Produced in Hardanger--From Juice to Finished Cider
## 3 Results and Discussion
### Chemical Composition of Apple Jices and End Fermented Cider of Different Apple Fruit Cultivars
#### 3.1.1 Acids, Sugars, Ethanol, and YAN
\begin{table}
\begin{tabular}{c c c c c c} \hline \hline  & & \multicolumn{2}{c}{**Juice**} & \multicolumn{2}{c}{**Cider**} \\
**Parameter** & **Variety** & **N** & **Mean (Min–Max)** & **N** & **Mean (Min–Max)** \\ \hline \multirow{3}{*}{Titratable acidity (g L\({}^{-1}\) g of malic acid)} & Aroma & 5 & 8.92 (6.54–12.8) & 7 & 7.07 (5.19–9.33) \\  & Discovery & 3 & 5.95 (5.20–6.54) & 3 & 5.22 (3.89–6.73) \\  & Gravenstein & 5 & 7.43 (6.14–9.25) & 3 & 5.73 (5.47–5.90) \\  & Summerrred & 4 & 7.99 (5.98–9.91) & 4 & 7.20 (7.79–9.05) \\ \hline \multirow{3}{*}{Malic acid (g L\({}^{-1}\))} & Aroma & 5 & 13.0 (5.90–22.1) & 7 & 5.61 (0.60–10.7) \\  & Discovery & 3 & 4.38 (2.50–7.15) & 3 & 2.96 (0.70–6.70) \\  & Gravenstein & 5 & 12.5 (6.46–21.6) & 3 & 3.52 (0.10–6.30) \\  & Summerrred & 4 & 7.23 (3.72–14.6) & 4 & 6.57 (2.80–11.2) \\ \hline \multirow{3}{*}{Lactic acid (g L\({}^{-1}\))} & Aroma & 5 & 0.16 (0.02–0.32) & 7 & 1.11 (0.10–4.81) \\  & Discovery & 3 & 0.17 (0.06–0.36) & 3 & 1.06 (0.06–3.05) \\  & Gravenstein & 5 & 0.16 (0.09–0.32) & 3 & 0.49 (0.04–1.19) \\  & Summerrred & 4 & 0.84 (0.04–3.03) & 4 & 0.77 (0.02–2.80) \\ \hline \multirow{3}{*}{Citric acid (g L\({}^{-1}\))} & Aroma & 5 & 0.09 (ND–0.14) & 7 & 0.17 (0.05–0.60) \\  & Discovery & 3 & 0.02 (ND–0.07) & 3 & 0.05 (ND–0.10) \\  & Gravenstein & 5 & 0.14 (0.09–0.20) & 3 & 0.20 (ND–0.50) \\  & Summerrred & 4 & 0.04 (ND–0.10) & 4 & 0.07 (ND–0.10) \\ \hline \multirow{3}{*}{Tartaric acid (g L\({}^{-1}\))} & Aroma & 5 & 0.17 (0.05–0.40) & 7 & 0.12 (0.07–0.21) \\  & Discovery & 3 & 0.05 (0.03–0.09) & 3 & 0.10 (0.08–0.14) \\  & Gravenstein & 5 & 0.20 (0.10–0.38) & 3 & 0.16 (0.13–0.21) \\  & Summerrred & 4 & 0.13 (0.05–0.27) & 4 & 0.13 (0.03–0.22) \\ \hline \multirow{3}{*}{Acetic acid (g L\({}^{-1}\))} & Aroma & 5 & 0.02 (ND–0.10) & 7 & 0.01 (ND–0.10) \\  & Discovery & 3 & 0.07 (ND–0.20) & 3 & ND \\  & Gravenstein & 5 & 0.08 (ND–0.30) & 3 & ND \\  & Summerrred & 4 & 0.05 (ND–0.10) & 4 & 0.05 (ND–0.20) \\ \hline \multirow{3}{*}{Fructose (g L\({}^{-1}\))} & Aroma & 5 & 79.0 (31.9–141) & 7 & 16.6 (1.30–38.9) \\  & Discovery & 3 & 38.8 (22.1–67.9) & 3 & 7.90 (ND–18.2) \\  & Gravenstein & 5 & 90.2 (55.1–142) & 3 & 13.0 (ND–37.5) \\  & Summerrred & 4 & 41.0 (22.8–63.4) & 4 & 6.38 (ND–18.1) \\ \hline \multirow{3}{*}{Glucose (g L\({}^{-1}\))} & Aroma & 5 & 20.3 (8.20–31.3) & 7 & 9.24 (0.30–21.0) \\  & Discovery & 3 & 12.6 (7.80–21.0) & 3 & 1.67 (0.70–3.10) \\  & Gravenstein & 5 & 26.3 (18.1–38.3) & 3 & 4.47 (1.4–9.1) \\  & Summerrred & 4 & 9.82 (4.60–16.8) & 4 & 1.55 (0.40–2.80) \\ \hline \multirow{3}{*}{Sucrose (g L\({}^{-1}\))} & Aroma & 5 & 38.7 (0.60–94.1) & 7 & 2.46 (ND–14.6) \\  & Discovery & 3 & 9.90 (4.80–17.9) & 3 & ND \\  & Gravenstein & 5 & 27.6 (10.2–67) & 3 & ND \\  & Summerrred & 4 & 33.5 (19.8–57.3) & 4 & 0.28 (ND–1.10) \\ \hline \multirow{3}{*}{Fructose + Glucose (g L\({}^{-1}\))} & Aroma & 5 & 99.2 (40.0–172) & 7 & 25.8 (3.70–53.8) \\  & Discovery & 3 & 51.5 (30.0–88.9) & 3 & 9.60 (1.20–21.4) \\  & Gravenstein & 5 & 117 (75.2–180) & 3 & 17.5 (2.90–46.5) \\  & Summerrred & 4 & 50.8 (27.4–80.2) & 4 & 7.92 (1.10–20.9) \\ \hline \multirow{3}{*}{Ethanol (vol \%)} & Aroma & 5 & ND & 7 & 8.45 (6.33–11.3) \\  & Discovery & 3 & ND & 3 & 7.11 (5.33–8.12) \\  & Gravenstein & 5 & ND & 3 & 8.34 (6.33–10.3) \\  & Summerrred & 4 & ND & 4 & 7.07 (2.77–11.4) \\ \hline \multirow{3}{*}{YAN Total (mg L\({}^{-1}\))} & Aroma & 5 & 38.1 (17.7–62.3) & 7 & 9.37 (ND–22.5) \\  & Discovery & 3 & 23.1 (0.80–35.5) & 3 & 12.9 (9.74–18.6) \\ \cline{1-1}  & Gravenstein & 5 & 28.4 (3.81–51.7) & 3 & 17.0 (6.88–36.6) \\ \cline{1-1}  & Summerrred & 4 & 69.7 (49.9–101) & 4 & 12.5 (108–14.6) \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Mean values for titratable acidity, acids (malic acid, lactic acid, citric acid, and tartaric acid), sugars (fructose, glucose, and sucrose), ethanol content, and yeast-assimilable nitrogen (YAN). The results are presented as mean and minimal to maximal values in brackets.