Letter | Published:

Chlorogenic Acid Metabolism in Cider Fermentation

Naturevolume 180page1479 (1957) | Download Citation

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Abstract

CHLOROGENIC ACID is invariably found in cider-apple juices1, and our unpublished results show that in some varieties it may constitute more than 0.25 per cent (w/v) of the juice. Paper chromatographic examination of a number of ciders showed that chlorogenic acid frequently disappeared during fermentation. Where caffeic acid was present in the original juice, this acid also disappeared, and these changes occurred only in ciders which showed reduction of quinic acid to dihydroshikimic acid. It seemed likely that chlorogenic and caffeic acids were metabolized by the Lactobacillus found capable of reducing quinic acid to dihydroshikimic acid, namely, L. pastorianus var. quinicus 2,3.

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References

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Affiliations

  1. Department of Agriculture and Horticulture, University of Bristol, Long Ashton Research Station, Bristol

    • G. C. WHITING
    •  & J. G. CARR

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https://doi.org/10.1038/1801479a0

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