The aim of this study was to validate the process of recovery of phenolic compounds from apple pomace by immobilization of the pomace during the alcoholic fermentation of ciders. The apple must (cv. Fuji) was divided into two groups: Cider I (control); and Cider II (with added dry apple pomace, 47.3 g/L). The latter were fermented and monitored for 15 days in terms of physicochemical, phenolic, antioxidant, colorimetric and sensory analysis. During fermentation, Cider II produced increased levels of phenolic compounds and, consequently, increased antioxidant activity. Cider II was lighter than Cider I based on sensory and color analysis. Sensory analysis revealed that Cider II had lower levels of sourness and higher levels of bitterness, whereas the astringency and odor quality were similar for both ciders. Therefore, this study revealed that apple pomace shows great promise as a source of phenolic compounds to be re-incorporated into cider.

这项研究的目的是通过在苹果酒的酒精发酵过程中固定果渣来验证从苹果果渣中回收酚类化合物的过程。苹果汁（富士葡萄）分为两组：苹果酒I（对照）；苹果酒（对照）。和苹果酒II（添加了苹果干果渣，添加量为47.3 g / L）。对后者进行发酵并在理化，酚类，抗氧化剂，比色法和感官分析方面进行监测15天。在发酵过程中，苹果酒II产生的酚类化合物含量增加，因此抗氧化活性提高。根据感官和颜色分析，苹果酒II比苹果酒I轻。感官分析显示，苹果酒II的酸味水平较低，而苦味的水平较高，而两种苹果酒的涩味和气味质量相似。因此，