Influence of the type of yeast on quality of cider material

Abstract

Scientific research aimed at improving the quality of products is one of the most important tasks nowadays. It has been established that the use of pure yeast cultures promotes faster and fuller fermentation of sugars and improves the subsequent taste and aromatic characteristics of the product in comparison with wild forms. However, pure yeast cultures may differ in terms of fermentability of the wort. In this work the possibility of improving the quality of cider materials with the help of selecting the necessary strain of wine yeast is studied. Twelve yeast species of different strains, producers and price categories were studied. Apple wort was obtained from apples grown in the Samara region. The quality of apples was in accordance with the requirements of GOST 27572-87. The processing of apples was conducted under semi-industrial conditions. Fermentation of wort and storage of obtained cider materials were carried out at a temperature of 14–15 °C. The quality indicators of the dry table cider materials obtained met the requirements of GOST 31820-2015 for all major quality indicators. Сidеr distillates were obtained from wine materials by direct distillation and subjected to gas chromatographic analysis. According to the content of volatile components, all samples comply with the requirements of GOST R 51300-99. Based on the analysis of the rate of fermentation, flocculation and the production of volatile components, the best Vitilevure 58W3 (sample No. 4), Vitilevure Multiflor (sample No. 5) and LALVIN QА23 (sample No. 6) were selected. It was concluded that it is possible to improve the quality of cider materials by first selecting the most suitable yeast strain for the specific conditions. The obtained data can be used in production to improve the quality and increase the rate of fermentation of cider materials.