The popularity of homebrewing and fermentation has significantly increased over the years. Understanding the impact of source ingredients on the metabolic profile of the final product will increase the ability of home fermentation to yield quality product. Samples of sweet apple cider were obtained from three locations throughout the state of New Jersey and their metabolic profiles determined before and after fermentation using <sup>1</sup>H NMR. Similarities were assessed using principal component analysis (PCA). Based on the previous results, it is reasonable to conclude that sweet apple ciders from southern New Jersey were the most similar to one another. Ciders from further north in New Jersey varied from the southern ciders while the commodity brand was a significant outlier to the results.

Metabolic profiling of sweet and hard apple ciders

Macromolecular Chemistry: The Second Century

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ACS Spring 2020 National Meeting & Expo

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.