A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range compounds responsible for organoleptic qualities cider. In this study, basic cider quality parameters were measured to investigate influence six strains on made from three varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement pH, titratable acidity, total phenolic content revealed that can attributes, albeit variety season dependent. Descriptive sensory analysis using trained panel was conducted ‘Pink Lady’ apples same strains. The significantly differentiated attributes ‘fresh apple’, ‘earthy’ ‘pear’. Identifying specific individual chemical characteristics will provide makers with an enhanced understanding when choosing