Ciders as a source of bioactive compounds

Abstract

Poland is one of the main producers of apples in Europe. The major part is consumed fresh, while a smaller is processed into juices, concentrates, purees or wines. Recently also the production of cider started in Poland. This fermented drink is produced in countries with a long tradition of drinking cider from the so-called cider varieties of apples. In our country, these varieties are rare. Therefore, the aim of this work is to check the suitability of selected domestic varieties of apples for cider production and evaluate the content of polyphenol compounds.