As an easily adapted culture, with overloaded production in some parts of the globe, apples and their by-products are being redirected to pharmaceutical, canning and beverages industries, both alcoholic and non-alcoholic. Fermentation is generally considered to increase the bioavailability of bioactive compounds found in apple, by impacting, through a high degree of changes, the product’s properties, including composition and health-promoting attributes, as well as their sensory profile. Probiotic apple beverages and apple vinegar are generally considered as safe and healthy products by the consumers. Recently, contributions to human health, both in vivo and in vitro studies, of non-alcoholic fermented apple-based products have been described. This review highlighted the advances in the process optimization of apple-based products considering vinegar, cider, pomace, probiotic beverages and spirits’ technologies. The different processing impacts on physical-chemical, nutritional and sensory profiles of these products are also presented. Additionally, the harmful effects of toxic compounds and strategies to limit their content in cider and apple spirits are illustrated. New trends of fermented apple-based products applicability in tangential industries are summarized.

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苹果发酵产品：技术，特性和对健康的影响概述

作为一种易于适应的文化，在全球某些地方生产超负荷，苹果及其副产品正被重定向到酒精，非酒精的制药，罐头和饮料行业。人们普遍认为，发酵会通过高度变化影响产品的性能（包括组成和促进健康的属性以及感官特征），从而提高苹果中发现的生物活性化合物的生物利用度。消费者普遍认为益生菌苹果饮料和苹果醋是安全健康的产品。最近，已经描述了无酒精发酵的苹果基产品在体内和体外研究中对人类健康的贡献。这篇评论强调了基于醋，苹果酒，果渣，益生菌饮料和烈性酒技术的基于苹果的产品在工艺优化方面的进步。还介绍了这些产品对物理化学，营养和感官特性的不同加工影响。此外，还说明了有毒化合物的有害作用以及限制其在苹果酒和苹果酒中的含量的策略。总结了发酵苹果基产品在切向工业中应用的新趋势。