Cider wine materials quality depending on the variety of apples and yeast race

Over the past 20 years the culture of fruit wine industry has changed significantly. World production of cider is more than 65 million per year. The greatest amount is produced in France, England, Switzerland, Spain, and the Baltic countries. However, the leading part for the production of cider in the world belongs to France, where it is the national drink, and is considered a tonic drink rather than juice and table water. Nowadays modern young people pay more attention to low-alcoholic natural drinks such as cider, Poiret.The article presents the results of analysis of the influence of different cultures of wine yeast, variety of apples on the quality of apple cider wine materials. Varietal features of apples and pure cultures of wine yeast significantly affect the physical chemical and organoleptic characteristics of wine. Researchers find out that the use of mixtures of wine yeast pure cultures and killer strains in particular contributes to the accelerated fermentation of sugar and aroma improvement. Now the factories are increasingly using pure cultures. However, sometimes local wild yeast forms are used, and this is one of the reasons for obtaining low-quality wine materials.One of the reasons for producing low-rank cider wine materials is nonobservance of the process of application pure cultures of wine yeast. As a result of fermentation processes there are multidirectional processes of the use of components of raw materialsand synthesis of new compounds. During fermentation one can observe changes in maincomponents of the wort. As a result of microbial flora vital function there is a complex of volatile acids involved in the formation of aroma and flavor of beverages, their concentration is regulated by the current regulatory documentation.The authors point out that the wine materials produced with the use of such yeast races as Cider 101, Apple 7 and Cherry 6 are of the highest quality. Ruby Duque, Jonathan and Macintosh are the varieties of apples which are the most suitable for cider production. The results obtained should be taken into account at high quality cider wine materials production.