Study of the influence of yeast races on the fermentation process in the production of non-alcoholic cider

Studies of the influence of yeast strains on the fermentation process made it possible to select a pure yeast culture for the production of non-alcoholic cider, which makes it possible to obtain a product with organoleptic characteristics close to traditional cider. To obtain non-alcoholic cider, a study was made of the process of fermentation of apple juice of direct extraction from the Antonovka apple variety by various races of pure yeast cultures. Three yeast cultures were selected for the study: Wyeast 4766 Cider, Mangrove Jack's "Cider M02 and Fermentis Saflager S-23, and their physical characteristics were analyzed. The fermentation process was controlled by the amount of carbon dioxide released; at the end of fermentation, physical and chemical parameters of all samples were obtained and a yeast culture was identified - Fermentis Saflager S-23, which made it possible to obtain a drink with indicators corresponding to the task of the study. The fermentation process with the yeast culture Fermentis Saflager S-23 was completed on the 5th day, the ethanol content was only 4% by volume, and the aroma and taste of apple must was characteristic and rich. At the final stage of the study, three samples of the final product were created, the main raw material for which was the fermented apple juice of each of the studied crops. Their physicochemical and organoleptic characteristics have been determined. Based on the data obtained, the best sample of non-alcoholic cider was identified, which was obtained as a result of the fermentation of Fermentis Saflager S-23