Cider is a slightly alcoholic beverage and is an important and promising segment of the fruit industry. In this study, a still cider produced by fermentation of apples juice was investigated. A simultaneous characterization of bioactive compounds in apple juice and the intermediate products of the cidermaking process was performed for the first time using Nuclear Magnetic Resonance spectroscopy.

Alongside sugar consumption, a progressive increase in trigonelline, chalcone, fumarate, caffeic acid, uracil, tyrosol and xanthine content was detected during the alcoholic fermentation process. Of note was the relatively high tyrosol content which imparts health benefits in the cider.

The concomitant changes in phenol, amino acid and organic acid (malic, lactic, quinic, pyruvic, citric and succinic) content, was important when monitoring the fermentation process and assessing quality control of the final product.

苹果酒是一种微酒精饮料，是水果行业中一个重要而有希望的领域。在这项研究中，对通过苹果汁发酵生产的蒸馏苹果酒进行了研究。使用核磁共振波谱首次对苹果汁和苹果酒制造过程的中间产品中的生物活性化合物进行了同时表征。

除了糖的消耗外，在酒精发酵过程中还发现了三角果碱，查尔酮，富马酸酯，咖啡酸，尿嘧啶，酪醇和黄嘌呤含量的逐步增加。值得注意的是酪醇含量相对较高，可在苹果酒中带来健康益处。

苯酚，氨基酸和有机酸（苹果酸，乳酸，奎宁，丙酮酸，柠檬酸和琥珀酸）含量的随之变化，在监测发酵过程和评估最终产品的质量控制时非常重要。