The phenolic compounds in juices and ciders made with Saccharomyces cerevisiae or Schizosaccharomyces pombe from eleven Finnish apple cultivars were analyzed using liquid chromatographic and mass spectrometric methods combined with multivariate data analysis. In general, the ciders contained less phenolic compounds than corresponding apple juices. In the studied apple juices and ciders, hydroxycinnamic acids were the most predominant, accounting for around 80% of total phenolic compounds. Apple juices contained more flavonol glycosides and dihydrochalcones whereas cider processing resulted in increased amount of free hydroxycinnamic acids. The contents of individual phenolic compounds were more dependent on the apple cultivars than the yeast species. Certain cultivars contained remarkably higher contents of dihydrochalcones and hydroxycinnamic acids when comparing with other cultivars. Ciders made using S. pombe remained higher contents of procyanidins and (+)-catechin while S. cerevisiae ciders contained higher individual hydroxycinnamic acids, such as 5-O-caffeoylquinic acid, 4-O-caffeoylquinic acid, 3-O-p-coumaroylquinic acid, and 4-O-p-coumaroylquinic acid.

用酿酒酵母或粟酒裂殖酵母制成的果汁和苹果酒中的酚类化合物使用液相色谱和质谱方法结合多变量数据分析对 11 个芬兰苹果品种进行了分析。一般来说，苹果酒比相应的苹果汁含有更少的酚类化合物。在研究的苹果汁和苹果酒中，羟基肉桂酸占主导地位，约占总酚类化合物的 80%。苹果汁含有更多的黄酮醇糖苷和二氢查耳酮，而苹果酒加工导致游离羟基肉桂酸的量增加。单个酚类化合物的含量更依赖于苹果品种而不是酵母品种。与其他品种相比，某些品种的二氢查耳酮和羟基肉桂酸含量明显更高。使用S. pombe制成的苹果酒保持原花青素和（+）的高含量-儿茶素而酿酒酵母苹果酒包含更高个体羟基肉桂酸，如5- ö -caffeoylquinic酸，4- ö -caffeoylquinic酸，3- ö - p -coumaroylquinic酸，和4- ø - p -coumaroylquinic酸。