# 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
#### 3.1.2 Total Phenols and Individual Polypphenols
\begin{table}
\begin{tabular}{c c c c c c} \hline  & & \multicolumn{2}{c}{**Juice (mg L\({}^{-1}\))**} & \multicolumn{2}{c}{**Cider (mg L\({}^{-1}\))**} \\
**Parameter** & **Variety** & **N** & **Mean (Min-Max)** & **N** & **Mean (Min-Max)** \\ \hline Total Phenol & Aroma & 5 & 483 (306–680) & 7 & 473 (334–685) \\  & Discovery & 3 & 789 (746–836) & 3 & 496 (146–761) \\  & Gravenstein & 5 & 737 (572–933) & 3 & 306 (153–418) \\  & Summerrred & 4 & 198 (160–217) & 4 & 215 (159–279) \\ \hline  & Aroma & 5 & 0.25 (ND–1.00) & 7 & 1.00 (ND–3.00) \\ Gallic acid & Discovery & 3 & 0.67 (ND–2.00) & 3 & 0.67 (ND–2.00) \\  & Gravenstein & 5 & ND & 3 & ND \\  & Summerrred & 4 & 0.67 (ND–2.00) & 4 & 1.25 (ND–5.00) \\ \hline  & Aroma & 5 & ND & 7 & ND \\ Protocatechuic acid & Discovery & 3 & ND & 3 & ND \\  & Gravenstein & 5 & ND & 3 & ND \\  & Summerrred & 4 & ND & 4 & ND \\ \hline  & Aroma & 5 & 8.48 (ND–15.5) & 7 & 12.3 (ND–31.0) \\ Procyanidin B1 & Discovery & 3 & 12.0 (ND–18.0) & 3 & 21.7 (12.0–39.0) \\  & Gravenstein & 5 & 10.3 (ND–21.0) & 3 & 18.7 (15.2–22.0) \\  & Summerrred & 4 & 5.47 (ND–16.4) & 4 & 2.8.0 (ND–10.0) \\ \hline  & Aroma & 5 & 8.87 (ND–18.3) & 7 & 8.20 (ND–12.7) \\ Catechin & Discovery & 3 & 12.7 (8.00–15.0) & 3 & 12.0 (10.0–14.0) \\  & Gravenstein & 5 & 7.90 (ND–14.0) & 3 & 15.0 (12.0–16.9) \\  & Summerrred & 4 & 1.17 (ND–3.5) & 4 & 0.18 (ND–7.00) \\ \hline  & Aroma & 5 & 3.30 (0.50–6.70) & 7 & 7.63 (0.90–16.0) \\ Caffe acid & Discovery & 3 & 3.67 (ND–7.00) & 3 & 22.3 (4.00–32.0) \\  & Gravenstein & 5 & 4.55 (2.00–10.0) & 3 & 6.40 (3.00–12.0) \\  & Summerrred & 4 & 1.93 (ND–5.00) & 4 & 3.15 (0.60–10.0) \\ \hline  & Aroma & 5 & 85.6 (56.0–135) & 7 & 52.6 (25.0–101) \\ Chlorogenic acid & Discovery & 3 & 177 (151–214) & 3 & 146 (75.0–231) \\  & Gravenstein & 5 & 100 (46.6–142) & 3 & 139 (122–171) \\  & Summerrred & 4 & 47.4 (22.3–97.0) & 4 & 62.5 (10.0–150) \\ \hline  & Aroma & 5 & 17.9 (ND–32.0) & 7 & 15.0 (ND–38.0) \\ Procyanidin B2 & Discovery & 3 & 31.3 (9.00–43.0) & 3 & 20.7 (12.0–31.0) \\ Gravenstein & 5 & 15.5 (ND–33.0) & 3 & 24.9 (21.0–30.6) \\  & Summerrred & 4 & 4.53 (ND–9.00) & 4 & 2.20 (ND–7.00) \\ \hline  & Aroma & 5 & 26.9 (ND–42.1) & 7 & 34.2 (ND–47.8) \\ Epicatechin & Discovery & 3 & 23.3 (ND–36.0) & 3 & 17.7 (ND–30.0) \\ Gravenstein & 5 & 11.9 (ND–26.6) & 3 & 23.4 (23.0–24.2) \\ Summerrred & 4 & 4.50 (ND–13.5) & 4 & 0.58 (ND–2.30) \\ \hline  & Aroma & 5 & 0.75 (ND–3.00) & 7 & 2.00 (ND–5.00) \\ Procyanidin C1 & Discovery & 3 & ND & 3 & 1.00 (ND–3.00) \\ Gravenstein & 5 & 1.25 (ND–4.00) & 3 & 1.67 (ND–5.00) \\ Summerrred & 4 & ND & 4 & ND \\ \hline  & Aroma & 5 & 0.50 (ND–1.60) & 7 & 1.07 (ND–3.00) \\  & Discovery & 3 & 2.67 (ND–4.00) & 3 & 2.00 (ND–4.00) \\  & Gravenstein & 5 & 1.13 (ND–3.00) & 3 & 0.83 (ND–2.50) \\  & Summerrred & 4 & ND & 4 & 0.08 (ND–0.30) \\ \hline  & Aroma & 5 & 0.33 (ND–1.30) & 7 & 0.64 (ND–2.30) \\ Procyanidin A2 & Discovery & 3 & ND & 3 & ND \\  & Gravenstein & 5 & ND & 3 & ND \\  & Summerrred & 4 & ND & 3 & 0.97 (ND–2.90) \\ \hline  & Aroma & 5 & 0.50 (ND–1.60) & 7 & 1.07 (ND–3.00) \\ \(p\)-Coumaric acid & Discovery & 3 & 2.67 (ND–4.00) & 3 & 2.00 (ND–4.00) \\ Gravenstein & 5 & 1.13 (ND–3.00) & 3 & 0.83 (ND–2.50) \\  & Summerrred & 4 & ND & 4 & 0.08 (ND–0.30) \\ \hline  & Aroma & 5 & 0.33 (ND–1.30) & 7 & 0.64 (ND–2.30) \\ Procyanidin A2 & Discovery & 3 & ND & 3 & ND \\  & Gravenstein & 5 & ND & 3 & ND \\  & Summerrred & 4 & ND & 4 & ND \\ \hline \end{tabular}
\end{table} 
Table 3: Total phenol content in gallic acid equivalent (GAE mg L\({}^{-1}\)) and polyphenol profile from HPLC (mg L\({}^{-1}\)) in apple juice and finished cider. Values are the mean concentrations, with the minimal and maximal values shown in parentheses. In our study, we monitored the contents of 13 individual polyphenols in the collected samples using the HPLC-UV method. The sum of the measured individual polyphenols in the juice ranged from 77 to 269 mg L\({}^{-1}\) (the lowest for 'Summerred' and highest for 'Discovery' and 'Gravenstein') (Table 3).