Study of the vitamin composition of juice and cider from apples in the winter maturation

Fermented juices include many elements of the taste, nutritional and dietary value of apples and, at the same time, a number of new elements formed during the fermentation process. Therefore, fermented apple juice can be successfully used directly as a light tonic drink. With full or partial fermentation of apple juice, a drink of a pleasant refreshing taste with some alcohol content is obtained. Apple wine is the most common type of fruit wine. Currently, about 70% of all cider production is sweet cider. Ethyl alcohol and sugar, as well as water, are the main part of the cider. The composition of cider also includes a large number of other organic components found in apple juice, as well as obtained as a result of its fermentation. The studies were carried out in the conditions of Elbrus Spirits LLC and at the Department of Technology of Production and Processing of Agricultural Products of the Kabardino-Balkarian State Agrarian University in 2022. The objects of research were apple juice and cider, produced from apples of winter ripening periods, varieties - Idared, Florina. Variety Idared refers to sour, and Florina to sweet varieties. The chemical composition and quality of fruits were determined according to generally accepted methods. From the above data, it can be seen that cider is rich in biotin and inositol, pantothenic and folic acids. The content of riboflavin in cider is very low, which is 0,082 mg/l. When clarifying cider and juices by filtration, there is a partial loss of pantothenic and folic acids. The aging of cider materials on yeast is accompanied by their enrichment with B vitamins. Studies have shown that the coloring and volatile substances of fruits have different persistence during the fermentation of juices by the same yeast culture, as well as the ability to form new products. It has been established that the nature of technological processing, for example, heat treatment of juice, affects the formation of higher alcohols in cider. Targeting the composition and amount of both coloring and aromatic volatiles can be done to some extent by using appropriately selected pure wine yeast cultures.