# A Preliminary Study on the Potential of the New Red-Fleshed 'JB' Clone Apple for Cider Production
## 3 Results and Discussion
The assessors rated the \"overall rating\" of the obtained cider at 4.1 points on a 5-point scale. The cider was characterized by an intense red color, influenced by its high polyphenol \begin{table}
\begin{tabular}{l c} \hline
**Quality Characteristics** & **Value** \\ \hline Color & 4.2 \(\pm\) 0.3 \\ Clarity & 3.6 \(\pm\) 0.1 \\ Characteristic apple cider aroma & 4.1 \(\pm\) 0.1 \\ Sweetness & 2.6 \(\pm\) 0.2 \\ Acidity & 3.3 \(\pm\) 0.3 \\ Characteristic cider flavor & 3.8 \(\pm\) 0.1 \\ Effervescence (gas bubbles) & 1.1 \(\pm\) 0.1 \\ Alcohol intensity & 1.8 \(\pm\) 0.2 \\ Overall rating & 4.1 \(\pm\) 0.1 \\ \hline \end{tabular}
\end{table} 
Table 4: Sensory assessment of cider. 5-point scale was used. Data are presented as mean \(\pm\) SD. \begin{table}
\begin{tabular}{l c} \hline
**Designation** & **Value** \\ \hline Actual extract [g/L] & 25.8 \(\pm\) 0.1 \\ Total sugars [g/L] & 3.2 \(\pm\) 0.55 \\ Active acidity [pH] & 2.95 \(\pm\) 0.01 \\ Total acidity [g malic acid/L] & 6.61 \(\pm\) 0.03 \\ Volatile acidity [g acetic acid/L] & 0.26 \(\pm\) 0.02 \\ Polyphenols [mg chlorogenic acid/L] & 240.0 \(\pm\) 7.0 \\ Alcohol content [\% \(v/v\)] & 5.6 \(\pm\) 0.01 \\ \hline \end{tabular}
\end{table} 
Table 3: Results of physicochemical analysis of cider. Data are presented as mean \(\pm\) SD. content and clarity. It exhibited an intense aroma, characteristic of this product. The panel noted the cider's moderate sweetness and acidity, describing its taste as typical for this product type. These two flavor components were well-balanced, contributing to the cider's positive overall assessment. No gas bubbles were detected, and the alcohol intensity was perceived as low. According to [PERSON] et al. [42] fermentation temperature affects ciders' final sugar content of cider. Based on this, it can be assumed that if the fermentation of the must from the new red-fleshed apple cultivar had been carried out at a temperature several degrees Celsius higher, a semi-dry product or one classified as dry but with a higher sugar content--affecting the perception of sweetness--would have been obtained. The pH (active acidity) of the cider was very low, at 2.95. According to [PERSON] et al. [43], the pH of apple juice and cider varies depending on harvest season, so the red-fleshed cultivar may have a different pH in the next growing season. The volatile acidity of the tested cider was 0.26 g acetic acid/L. This result is comparable to those obtained by [PERSON] et al. [39] for ciders made from the must of apples of the 'Rubin' cultivar. Different yeast strains were used for fermentation: distiller's yeast, cider yeast, wine yeast, and wild yeast. With the distiller's yeast strain, the volatile acidity was 0.28 g acetic acid/L; for cider yeast, it was 0.48 g acetic acid/L; for wine yeast, it was 0.28 g acetic acid/L, and for wild yeast, it was 0.47 g acetic acid/L. The polyphenol content in the tested cider was 240.0 \(\pm\) 7.0 mg chlorogenic acid/L. [PERSON] et al. [44] analyzed the polyphenol content of 24 Italian ciders from 11 producers. The average polyphenol content was 37.62 mg chlorogenic acid/L, the lowest recorded was 0.93 mg chlorogenic acid/L, and the highest reached 188.04 mg. The authors of the article found that the average chlorogenic acid content in Italian ciders was higher than that of Spanish ciders. This was due to the cider production procedure in Italy, which is modeled on the winemaking process and includes the addition of sulfur dioxide during the early stages of crushing and juice pressing, which helps prevent polyphenol oxidation. Comparing these findings with the results of the present study, it is noteworthy that even the highest polyphenol content of 188.04 mg chlorogenic acid/L was lower than the values obtained for the cider from the new cultivar examined in this study. Italian producers typically use blends of dessert cultivars for their ciders, which usually have low polyphenol contents.