Available at: https://digitalcommons.calpoly.edu/theses/3321
Date of Award
6-2026
Degree Name
MS in Agriculture - Food Science and Nutrition
Department/Program
Food Science and Nutrition
College
College of Agriculture, Food, and Environmental Sciences
Advisor
Luis Castro
Advisor Department
Food Science and Nutrition
Advisor College
College of Agriculture, Food, and Environmental Sciences
Abstract
The purpose of this study was to analyze the effects of maceration and pectinase enzymes on the base chemical, polyphenolic, and volatile characteristics of cider. The apples (Fuji) were milled and macerated for 0, 4, 12, 24, or 36 hours, both with and without an enzymatic pectinase addition. While base chemical characteristics such as sugar content and ABV were unaffected, the acidity of cider was influenced maceration and enzymes. Extended maceration time resulted in lower concentrations of malic acid, and enzymes resulted in a lower pH compared to the control. Polyphenols were extracted during maceration time, resulting in higher concentrations of polyphenols in the treatments compared to the control. The antioxidant capacity of ciders also showed a significant increase after 36 hours of maceration time compared to the control. The effects of enzymes and maceration varied with individual flavonols as well as different volatile compounds. This result shows the potential of pre-fermentation processing methods such as maceration and enzyme addition to influence the properties of hard apple cider.