Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi
2023; 422–427
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Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts

Elyanora GEVORGYAN*

Received: 2024-12-27 · Published: 2023-07-19

© 2023 The Author(s) and the original publisher.

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Original title
Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts
Author
Elyanora GEVORGYAN
Source journal
Vol. 4 No. 80 (2022): “AgriScience and Technology” scientifi
Published
2023-07-19
Licence
as stated by the publisher
Original
https://doi.org/10.52276/25792822-2022.4-422

Abstract

The volume of production and consumption of cider as a low alcoholic and soft drink is increasing year by year. Being a part of the global economy, a similar trend is also noticeable among a smaller scale Armenian producers and consumers. During this research we studied the physicochemical parameters of apple juice and ready-made cider obtained from apple varieties common in Armenia. Fermentation was carried out with four different yeasts intended for cider production and one control sample. The aim was to reveal the effect of each yeast on the quantitative and qualitative characteristics of the final cider.
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