A STUDY OF THE EFFECT OF THE SCHIZOSACCHAROMYCES YEAST ON THE AROMA COMPLEX AND SENSORY CHARACTERISTICS OF CIDER MATERIALS
Conventional methods of apple processing and the process relying on deacidification by use of the Schizosaccharomyces yeast are characterized on a comparative basis. The latter proved to be effective, leading to wine materials with better sensory characteristics. Gas chromatography revealed that cider materials deacidified by the Shizosaccharomyces yeast were richer in aroma components compared to those produced conventionally by 10 and 19% depending on the strain used. The new process considerably reduced the length of time needed for the production of cider materials and made it possible to avoid such labor-consuming operations as bentonite clarification and filtration. Another advantage is that correction of titratable acidity does not involve the step of dilution with water.