References

• Aksoylu, Z., & Karakaya, S. (2013). Effect of food processing on flavanols. Academic Food Journal, 11(2), 70–77.
   Google Scholar
• Alberti, A., Giovanetti Vieira, R., Françoise Drilleau, J., Wosiacki, G., & Nogueira, A. (2011). Apple wine processing with different nitrogen contents. Brazilian Archives of Biology and Technology, 54(3), 551–558.
   Web of Science ®Google Scholar
• Alonso-Salces, R. M., Herrero, C., Barranco, A., Berrueta, L. A., Gallo, B., & Vicente, F. (2005). Classification of apple fruits according to their maturity state by the pattern recognition analysis of their polyphenolic compositions. Food Chemistry, 93, 113–123.
   Web of Science ®Google Scholar
• Arts, I. C. W., van de Putte, B., & Hollman, P. C. H. (2000). Catechin contents of foods commonly consumed in the Netherlands. 1. Fruits, vegetables, staple foods, and processed foods. Journal of Agricultural and Food Chemistry, 48, 1746–1751.
   PubMed Web of Science ®Google Scholar
• Awad, M. A., de Jager, A., & van Westing, L. M. (2000). Flavonoid and chlorogenic acid levels in apple fruit: Characterisation of variation. Scientia Horticulturae, 83, 249–263.
   Web of Science ®Google Scholar
• Bandoniene, D., & Murkovic, M. (2002). On-line HPLC-DPPH screening method for evaluation of radical scavenging phenols extracted from apples (Malus domestica L). Journal of Agricultural and Food Chemistry, 50, 2482–2487.
   PubMed Web of Science ®Google Scholar
• Bosak, W. (2008). Produkcja win gronowych w małym gospodarstwie. Część pierwsza: Poprawa jakości win białych. [Production of grape wines in a small farm. Part one: Improving the quality of white wines]. Polski Instytut Winorośli i Wina, Kraków.
   Google Scholar
• Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food Chemistry, 128, 14–21.
   PubMed Web of Science ®Google Scholar
• Bozoglu, M. D., Ertunc, S., Akay, B., Bursali, N., Vural, N., Hapoglu, H., & Demirci, Y. (2015). The effect of temperature, pH and SO2 on ethanol concentration and Sugar Consumption Rate (SCR) in apple wine process. Journal of the Chemical Society of Pakistan, 37(3), 431–439.
   Web of Science ®Google Scholar
• Ciani, M., Beco, L., & Comitini, F. (2006). Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. International Journal of Food Microbiology, 108, 239–245.
   PubMed Web of Science ®Google Scholar
• Dz, U. Dziennik Ustaw, pozycja 633, (2013). Rozporządzenie Ministra Rolnictwa I Rozwoju Wsi w sprawie rodzajów fermentowanych napojów winiarskich oraz szczegółowych wymagań organoleptycznych, fizycznych, chemicznych, jakie powinny spełniać te napoje. [regulation of the minister of agriculture and rural development on the types of fermented wine beverages and detailed organoleptic, physical and chemical requirements to be met by these drinks]. Warszawa: Government Legislation Center.
   Google Scholar
• Eichenbergera, M., Lehkac, B. J., Follya, C., Fischera, D., Martense, S., Simóna, E., & Naesbya, M. (2017). Metabolic engineering of saccharomyces cerevisiae for de novo production of dihydrochalcones with known antioxidant, antidiabetic, and sweet tasting properties. Metabolic Engineering, 39, 80–89.
   PubMed Web of Science ®Google Scholar
• Hainal, A. R., Ignat, I., Volf, I., & Popa, V. I. (2011). Transformation of polyphenols from biomass by some yeast species. Cellulose Chemistry and Technology, 45(3–4), 211–219.
   Web of Science ®Google Scholar
• Jordão, A. M., Vilela, A., & Cosme, F. (2015). From sugar of grape to alcohol of wine: Sensorial impact of alcohol in Wine. Beverages, 1, 292–310.
   Google Scholar
• Kahle, K., Kraus, M., & Richling, E. (2005). Polyphenol profiles of apple juices. Molecular Nutrition and Food Research, 49(8), 797–806.
   PubMed Web of Science ®Google Scholar
• Khanizadeh, S., Tsao, R., Rekika, D., Yang, R., Charles, M. T., & Rupasinghe, H. P. V. (2008). Polyphenol composition and total antioxidant capacity of selected apple genotypes for processing. Journal of Food Composition and Analysis, 21, 396–401.
   Web of Science ®Google Scholar
• Kotarska, K., Dziemianowicz, W., & Czupryński, B. (2013). Wpływ dodatku stymulatorów na fermentację melasy oraz jakość uzyskiwanego spirytusu. [The effect of the addition of stimulants on the fermentation of molasses and the quality of obtained spirit]. Inżynieria I Aparatura Chemiczna, 52(2), 54–55.
   Google Scholar
• Lee, K. W., Kim, Y. J., Kim, D. O., Lee, H. J., & Lee, C. Y. (2003) Major phenolics in apple and their contribution to the total antioxidant capacity. Journal of Agricultural and Food Chemistry, 51, 6516–6520.
   PubMed Web of Science ®Google Scholar
• Markowski, J., Mieszczakowska, M., & Płocharski, W. (2008). Aktywność antyoksydacyjna owoców i przetworów z jabłek. [Antioxidant activity of fruit and apple preserves]. Materiały Konferencyjne, Naturalne Przeciwutleniacze: Od Surowca Do Organizmu, Poznań, 1, 29. 29-30.01.2007.
   Google Scholar
• Nogueira, A., & LeQuéré, J. M. R. (2003). Oxygene et stabilité des cidres. Reviews Pomme a Cidre 5, 16–17.
   Google Scholar
• OIV - International Organisation of Vine and Wine. (2014). Compendium of international methods of wine and must analysis. Paris: OIV Publisher.
   Google Scholar
• Pischl, J. (2010). Destylaty alkoholowe. Wytwarzanie, teoria i praktyka. [Distillates alcohol. Manufacturing, theory and practice]. Warszawa: Borus &InterPolonus.
   Google Scholar
• Ribéreau-Gayon, P., Dubourdieu, D., & Donèche, B. (2006). Handbook of enology. 2nd edition. Chichester, West Sussex, England, Hoboken, N.J., John Wiley.
   Google Scholar
• Rodriguez, A., Chen, Y., Khoomrungb, S., Özdemira, E., & Borodina, I. (2017a). Comparison of the metabolic response to over-production of p-coumaric acid in two yeast strains. Metabolic Engineering, 44, 265–272,245.
   PubMed Web of Science ®Google Scholar
• Rodriguez, A., Strucko, T., Stahlhut, S. G., Kristensen, M., Svenssen, D. K., Forster, J., … Borodina, I. (2017b). Metabolic engineering of yeast for fermentative production of flavonoids. Bioresource Technology, 245, 1645–1654.
   PubMed Web of Science ®Google Scholar
• Satora, P., Sroka, P., Duda-Chodak, A., Tarko, T., & Tuszyński, T. (2008). The profile of volatile compounds and polyphenols in wines produced from dessert varieties of apples. Food Chemistry. 111, 513–519.
   PubMed Web of Science ®Google Scholar
• Spedding, G., Harrison, N. R., Ganske, F., & Dell, E. J. (2012). A new way to test the free amino nitrogen content in alcoholic beverages with the SPECTROstarNano. BMG Labtech. 5, 1–2.
   Google Scholar
• Suszyna, J. (2007). The acidity of fruit of apple trees cultivars in the period of the highest supply for processing. Zeszyty Naukowe Instytutu Sadownictwa I Kwiaciarstwa, 15, 109–116.
   Google Scholar
• Tarko, T., Duda-Chodak, A., Sroka, P., Satora, P., & Jurasz, E. (2010a). Polish wine: Characteristics of cool climate wine. Journal of Food Composition and Analysis, 23, 463–468.
   Web of Science ®Google Scholar
• Tarko, T., Duda-Chodak, A., Sroka, P., Satora, P., & Tuszynski, T. (2010b). Production of flavored apple chips of high antioxidant activity. Journal of Food Processing and Preservation, 34, 728–742.
   Web of Science ®Google Scholar
• Ticha, A., Salejda, A. M., Hyšpler, R., Matejicek, A., Paprstein, F., & Zadak, Z. (2015). Sugar composition of apple cultivars and its relationship to sensory evaluation. Food Science Technology Quality 4(101), 137–150.
   Google Scholar
• Vrhovsek, U., Rigo, A., Tonon, D., & Mattivi, F. (2004). Quantitation of polyphenols in different apple varieties. Journal of Agricultural and Food Chemistry, 52, 6532–6538.
   PubMed Web of Science ®Google Scholar
• Wojdyło, A., Oszmiański, J., & Bielicki, P. (2010). Chemical composition, phenolic compounds and antioxidant activity of three varieties of apple from organic and conventional farming. Journal of Research and Applications in Agricultural Engineering, 55(4), 173–177.
   Google Scholar
• Wu, J., Gao, H., Zhao, L., Liao, X., Chen, F., Wang, Z., & Hu, H. (2007). Chemical compositional characterization of some apple cultivars. Food Chemistry, 103(1), 88–93.
   Web of Science ®Google Scholar