The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples

The aim of this study was to determine the influence of apple variety (Šampion, Idared and Gloster) on the polyphenol profile, volatile composition and sensory characteristics of apple wines. Apples were harvested from the orchard in Garlica Murowana (Poland) and the experiments were conducted on a laboratory scale. Statistically significant differences were detected in the chemical composition of the analyzed wines. The highest antioxidant activity was found in Šampion wines, which was associated with a relatively high concentration of chlorogenic acid and procyanidins. These samples also contained high amounts of acetaldehyde, ethyl acetate and methanol. Idared wines showed a similar polyphenol profile, but they had lower antioxidant capacity and were characterized by a high level of butanol and acetic acid. Gloster wines were distinguished from other samples by a lower concentration of polyphenols and higher concentration of fusel alcohols. During sensory evaluation, wines produced from Idared apples scored the highest value for overall quality.