# A Preliminary Study on the Potential of the New Red-Fleshed 'JB' Clone Apple for Cider Production
## 3 Results and Discussion
The samples included freshly squeezed juices from 4 dessert cultivars ('Golden Delicious', 'Granny Smith', 'Red Delicious', 'Fuji'), 7 German cider cultivars ('Bittenfelder', 'Bohnapfel', 'Boskoop', 'Brettacher', 'Kaiser Alexander', 'Kaiser Wilhelm', and 'Winterrambur'), and 24 commercial juices, including 3 clear and 21 cloudy. The polyphenol contents recorded in juices from the 'Golden Delicious', 'Granny Smith', 'Red Delicious', and 'Fuji' dessert apples were 164.8, 154.4, 165.4, and 178.0 mg/L, respectively. In juices from cider cultivars, the results were as follows: 'Bittenfelder' (570.2 mg/L), 'Bohnapfel' (671.4 mg/L), 'Boskoop' (970.0 mg/L), 'Brettacher' (829.7 mg/L), 'Kaiser Alexander' (261.2 mg/L), 'Kaiser Wilhelm' (304.1 mg/L) and 'Winterrambur' (641.3 mg/L). The clear commercial juices contained 109.9 mg/L, 165.5 mg/L, and 172.7 mg/L of polyphenols, while in cloudy juices, the polyphenol content ranged from 152.2 to 459.0 mg/L. Among the dessert cultivars, 'Granny Smith' apple juice had the lowest polyphenol content, while 'Fuji' apple juice had the highest. However, it should be noted that all the results obtained were comparable. In contrast, the values in juices from cider cultivars varied significantly, ranging from 261.2 mg/L ('Kaiser Alexander') to 970.0 mg/L ('Boskoop'). Commercial juices exhibited diverse polyphenol content, but none exceeded 459.0 mg/L. However, the authors did not specify which cultivars were used for their production. The red-fleshed apple must analyzed in this study had a polyphenol content of 307.28 \(\pm\) 1.29 mg/L. This result is similar to the values obtained for cider apple juices from the aforementioned study, particularly closely resembling the 'Kaiser Wilhelm' and 'Kaiser Alexander' cultivars. The polyphenol content in the red-pulp cultivar juice is low compared to other juices, despite expectations that a cultivar of this type would yield a higher result. The lower-than-expected value may be related to late fruit harvest and prolonged storage, leading to rapid browning reactions and polyphenol oxidase (PPO) activity. Additional factors may include the improper processing of apples, pressing the juice too slowly, or storing the juice for an extended period before testing. The presence of sulfur dioxide in the tested must, which acts as an inhibitor in determining polyphenol content using the Folin method, may also have affected the result. However, this does not change the fact that the red-fleshed cultivar was characterized by a phenolic compound content similar to that of some cider varieties, demonstrating its significant potential. According to [PERSON] et al. [14], the flesh of the 'JB' clone and the 'Idared' cultivar contained twice as many polyphenols as the corresponding fruit element in other cultivars, such as 'Ligol'. It was also observed that the polyphenol levels in the pulp of the assessed apples varied depending on the year of the study. For instance, the 'JB' clone had a polyphenol content of 531 mg/100 g in 2019, 504 mg/100 g in 2020, and only 211 mg/100 g in 2021. Tables 3 and 4 present the results of the physicochemical analysis of the cider obtained along with its organoleptic evaluation. The actual extract of the cider from the red-fleshed apple cultivar was 25.80 g/L. Comparing this value to data obtained by other researchers in the literature [39; 40], it can be concluded that it is similar to, or even higher than, most reported values. The total sugar content in the cider produced from the new apple cultivar was low, amounting to 3.20 g/L. This result indicates that the fermenting yeast almost completely consumed the sugars present in the must. The regulation from 27 September 2022 on the detailed process of producing fermented wine beverages, their classification, additional labeling requirements, and quality standards state that, based on the above results, the tested cider can be classified as a dry product, containing up to 15 g of sugar per liter [41].