Rationale for choosing optimal yeast races for the production of sparkling cider

The article considers issues related to identifying the most suitable varieties of apples of technical maturity of summer and autumn – winter varieties growing in the Republic of Adygea and the possibility of their use in the technological process of cider production using champagne yeast races. Local apples are in demand both in food and processing industries and among the population. This is due to their unique chemical composition. Technological maturity of experimental varieties of apples have been studied and assessed for a number of technological indicators. The article presents a comparative description of summer and autumn-winter varieties of apples that have reached technological maturity. The study has revealed that autumn-winter varieties of apples are the best for the production of cider. The possibility of using champagne yeast races in the technology of sparkling cider production has been investigated and proved. A significant influence of yeast races on the formation of aroma and taste has been established. According to the literature data, various biochemical processes occur during the fermentation process with a change in the main components of the wort, the formation and synthesis of new compounds that are involved in the formation of aroma and taste. Apple wort fermented with 7–10 Champagne race differed from the control sample and the Novotsimlyanskaya-3 race in a more harmonious taste, fresh and expressive aroma.
At present, the main task of the agro-industrial complex of the Russian Federation is to use of local raw materials for the development of new technologies that meet the needs of the population. The results of the experiment have shown the possibility of using autumn-winter varieties of apples growing in the Republic of Armenia in the cider production, and also has made it possible to justify the use of champagne yeast races in this technology to obtain wine materials with high organoleptic characteristics.
These studies allow to improve the technological process of cider production.

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