Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts

Authors

  • A.Kh. Iskandaryan, M.N. Mikayelyan, E.R. Gevorgyan

Keywords:

cider, active dry yeast, low alcoholic beverages, physicochemical composition of cider, organic acids

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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Published

2023-07-28

How to Cite

A.Kh. Iskandaryan, M.N. Mikayelyan, E.R. Gevorgyan. (2023). Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts. AgriScience and Technology, 4(80). Retrieved from https://journal.anau.am/index.php/anau/article/view/103

Issue

Vol. 4 No. 80 (2022): “AgriScience and Technology” scientific journal

Section

Food Science and Technology

License

Creative Commons Attribution-Non-Commercial (CC BY-NC). CC BY-NC allows users to copy and distribute the article, provided this is not done for commercial purposes. The users may adapt – remix, transform, and build upon the material giving appropriate credit, providing a link to the license. The full details of the license are available at https://creativecommons.org/licenses/by-nc/4.0/.