{"@context":"https://schema.org","@type":"ScholarlyArticle","headline":"Biochemical composition of fruit must from small-fruit apple varieties grown in the Southern Baikal Region","author":[{"@type":"Person","name":"N. P. Suprun"},{"@type":"Person","name":"G. S. Gusakova"},{"@type":"Person","name":"N. Anikina"},{"@type":"Person","name":"E. A. Slastya"}],"datePublished":"2023","isPartOf":{"@type":"Periodical","name":"Proceedings of Universities. Applied Chemistry and Biotechnology"},"identifier":"https://doi.org/10.21285/2227-2925-2023-13-4-611-620","description":"Most climatic zones of the Russian Federation include vast apple plantations that serve as the primary source of raw materials for the production of cider and fruit alcoholic beverages. The technological potential of new apple varieties in the production of fruit alcoholic beverages is understudied. The present study aims to examine the chemical composition (including the fractional composition of sugars and organic acids) of fruit must from small-fruit apple varieties grown in the Southern Baikal region and to identify the most suitable varieties for cider production.The biochemical composition of must was determined via conventional methods as per state standards. Smallfruit semi-cultivars grown in the Southern Baikal Region are characterized by variability in the content of extractive substances. In different years, the fruit of the same variety accumulates different amounts of dissolved solids (12.5–14.5%), primarily sugars (109.3–135.3 g/dm3). Among sugars, fructose is the most abundant (over 50%), followed by glucose. The proportion of disaccharides in the composition of sugars in the fruits of different varieties ranges from 9.1 to 21.5%. The concentration of organic acids in the studied varieties ranges from 7.2 to 13.0 g/dm3. The detected organic acids include malic acid (up to 83.4%), citric acid (up to 6.7%), lactic acid (up to 6.4%), succinic acid (up to 2.5%), as well as trace amounts of tartaric and acetic acids. The amount of phenolic compounds in the specimens varies from 522.5 to 1704.6 mg/dm3. The studied semi-cultivars were classified as sharp and bittersharp cider apple varieties.","url":"https://innscience.ca/en/community/literature/b5ae3cc7-bf98-4655-8de7-1d23a05c8d62"}