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<p>This study presents the first comprehensive characterization of 38 commercial ciders (type ‘Apfelwein’) available on the German market that have not yet been systematically described. Sugars, polyols, organic acids, and volatiles were assessed. Sensory profiles were obtained using rate-all-that-apply (RATA) tests, and consumer acceptance was evaluated in acceptance tests. Across all samples, fructose (mean concentrations of 2.4 ± 3.3&#xa0;g/L, range: &lt;0.05–15.1&#xa0;g/L) and glucose (1.0 ± 1.3&#xa0;g/L, &lt; 0.05–6.1&#xa0;g/L) were the most abundant sugars. Among polyols, sorbitol (3.9 ± 0.9&#xa0;g/L; 2.6–6.7&#xa0;g/L) and glycerol (2.9 ± 0.7&#xa0;g/L; 1.4–4.1&#xa0;g/L) prevailed. Organic acid concentrations varied considerably (malic acid: 2.50 ± 1.72&#xa0;g/L, &lt; 0.05 to 6.47&#xa0;g/L; lactic acid: 2.80 ± 1.81&#xa0;g/L, 0.11 to 5.91&#xa0;g/L; acetic acid: 0.54 ± 0.58&#xa0;g/L, 0.10 to 2.76&#xa0;g/L). Samples with higher levels of fructose and malic acid achieved more positive sensory ratings, whereas higher lactic and acetic acid levels were associated with lower ratings. Ciders with higher concentrations of acetate esters and volatile acids and low levels of volatile non-acetate esters and alcohols were more often described as ‘fruity’ and ‘honey-like’. In contrast, samples with higher levels of non-acetate esters, volatile alcohols, vinyl- and ethylphenols were associated with ‘<i>Brettanomyces</i>-notes’, ‘dull/musty’, and ‘solvent-like’ notes. Lower levels of acetate esters and acids were also associated with these samples. Overall, residual sugar, malic acid and acetate esters emerged as relevant parameters associated with sensory quality and consumer acceptance of German ciders.</p>

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Chemical and sensory analyses of German ciders (type ‘Apfelwein’)

  • 期刊论文

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  • 发表日期：

    2026年5月20日

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  • Alexander Orbach,
  • Christoph Schüssler,
  • Rainer Jung,
  • Jürgen Wendland,
  • Ralf Schweiggert,
  • Christof Björn Steingass

摘要

This study presents the first comprehensive characterization of 38 commercial ciders (type ‘Apfelwein’) available on the German market that have not yet been systematically described. Sugars, polyols, organic acids, and volatiles were assessed. Sensory profiles were obtained using rate-all-that-apply (RATA) tests, and consumer acceptance was evaluated in acceptance tests. Across all samples, fructose (mean concentrations of 2.4 ± 3.3 g/L, range: <0.05–15.1 g/L) and glucose (1.0 ± 1.3 g/L, < 0.05–6.1 g/L) were the most abundant sugars. Among polyols, sorbitol (3.9 ± 0.9 g/L; 2.6–6.7 g/L) and glycerol (2.9 ± 0.7 g/L; 1.4–4.1 g/L) prevailed. Organic acid concentrations varied considerably (malic acid: 2.50 ± 1.72 g/L, < 0.05 to 6.47 g/L; lactic acid: 2.80 ± 1.81 g/L, 0.11 to 5.91 g/L; acetic acid: 0.54 ± 0.58 g/L, 0.10 to 2.76 g/L). Samples with higher levels of fructose and malic acid achieved more positive sensory ratings, whereas higher lactic and acetic acid levels were associated with lower ratings. Ciders with higher concentrations of acetate esters and volatile acids and low levels of volatile non-acetate esters and alcohols were more often described as ‘fruity’ and ‘honey-like’. In contrast, samples with higher levels of non-acetate esters, volatile alcohols, vinyl- and ethylphenols were associated with ‘Brettanomyces-notes’, ‘dull/musty’, and ‘solvent-like’ notes. Lower levels of acetate esters and acids were also associated with these samples. Overall, residual sugar, malic acid and acetate esters emerged as relevant parameters associated with sensory quality and consumer acceptance of German ciders.