Evolution of main polyphenolics during cidermaking

This work reports the evolution of polyphenolic compounds content during the cidermaking process in the Basque Country (Northern Spain). Fourteen monovarietal musts were obtained throughout three seasons (13 different, one repeated) using different apple cultivars from the Basque Country. Monovarietal musts were used to cover a wide range of polyphenolic content and to introduce variability. These musts were fermented and matured to obtain 14 monovarietal ciders. The evolution of the musts was monitored during 6–8 months by measuring the polyphenolic profile with an HPLC method throughout 4 or 5 samplings. Chlorogenic acid, 4-p-coumaroylquinic acid and (−)-epicatechin showed fluctuations during the alcoholic fermentation (10–40 days), followed by stabilisation. With phloretin 2′-O-xyloglucoside, an increase or a stable concentration was observed during the alcoholic fermentation followed by stabilisation. Tyrosol, absent in the initial musts, showed an increase during the alcoholic fermentation and became stable afterwards. These were the only general patterns observed. The rest of the phenolic compounds studied, such as procyanidin B1, procyanidin B2 and phloridzin, did not show any general evolution rule. •The chlorogenic acid content remained stable after alcoholic fermentation.•4-p-Coumaroylquinic acid and (−)-epicatechin showed the same behaviour.•Tyrosol was produced during alcoholic fermentation and became stable afterwards.•Procyanidin B1, procyanidin B2 and phloridzin, did not show any general pattern.