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<p>Rootstock–scion interactions can influence fruit biochemical composition and may affect the quality of fermented products, yet their impact on traditionally fermented apple cider vinegar remains poorly understood. This study evaluated, for the first time, the effects of six rootstock–scion combinations of the cultivar ‘Gala Star’ (V-M106, V-M111, V-M7, V-M9, V-PI80, and V-Pj) on the physicochemical, antioxidant, chromatic, and mineral characteristics of spontaneously fermented apple cider vinegar produced under traditional conditions. A completely randomized design with six rootstock treatments, three independent fermentation batches, and duplicate analytical measurements was used. Significant differences were observed among treatments (<i>p</i> &lt; 0.001). V-M106 exhibited the highest electrical conductivity (3040 ± 26.66 µS/cm) and titratable acidity (6.49 ± 0.04 g/100 mL), whereas V-M9 showed the highest soluble solids (5.47 ± 0.14°Brix). Total polyphenols ranged from 383.62 ± 15.11 to 424.68 ± 22.84 mg GAE/100 mL, with marked variation in potassium, calcium, iron, and selenium contents. Principal component analysis explained 61.6% of the total variance and clearly separated vinegars according to acidity, mineral composition, and antioxidant-related traits. These findings demonstrate that rootstock selection shapes fermentation outcomes and vinegar composition, providing an effective strategy to produce differentiated, bioactive-rich apple cider vinegars.</p>

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Rootstock-mediated modulation of functional, physicochemical, and mineral profiles in spontaneously fermented apple vinegar

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Hassane Boudad,
  • Abdelfattah Goubi,
  • Abdelmajid Haddioui,
  • Kaoutar El Fazazi,
  • Rachid Mentag,
  • Mohamed El Kadi,
  • Laila Ouardi,
  • Kamal El Fallah,
  • Jamal Charafi

摘要

Rootstock–scion interactions can influence fruit biochemical composition and may affect the quality of fermented products, yet their impact on traditionally fermented apple cider vinegar remains poorly understood. This study evaluated, for the first time, the effects of six rootstock–scion combinations of the cultivar ‘Gala Star’ (V-M106, V-M111, V-M7, V-M9, V-PI80, and V-Pj) on the physicochemical, antioxidant, chromatic, and mineral characteristics of spontaneously fermented apple cider vinegar produced under traditional conditions. A completely randomized design with six rootstock treatments, three independent fermentation batches, and duplicate analytical measurements was used. Significant differences were observed among treatments (p < 0.001). V-M106 exhibited the highest electrical conductivity (3040 ± 26.66 µS/cm) and titratable acidity (6.49 ± 0.04 g/100 mL), whereas V-M9 showed the highest soluble solids (5.47 ± 0.14°Brix). Total polyphenols ranged from 383.62 ± 15.11 to 424.68 ± 22.84 mg GAE/100 mL, with marked variation in potassium, calcium, iron, and selenium contents. Principal component analysis explained 61.6% of the total variance and clearly separated vinegars according to acidity, mineral composition, and antioxidant-related traits. These findings demonstrate that rootstock selection shapes fermentation outcomes and vinegar composition, providing an effective strategy to produce differentiated, bioactive-rich apple cider vinegars.