SUITABILITY OF INTRODUCED APPLE VARIETIES FOR THE PRODUCTION OF JUICES AND CIDER

SSS «Oleksandra Maynova Bobrovytsya professional college of NULESU» Annotation. The suitability of introduced apple varieties for processing into juices and ciders was analyzed. High-quality juices are obtained from apple varieties: Jonagold, Red Topaz, Relinda and Black Prince. Technological varieties with a high juice yield of more than 50%: Jonagold, Black Prince, Luna, Sirius, Rosella, Relinda, Remo, Scythian Gold. The use of the SAF CIDER yeast race contributes to the increase qualities of cider wines.


Introduction.
Ukraine has favorable conditions for the effective development of winemaking from fruit and berry raw materials. At the same time, an imperfect tax policy restrains the production and introduction of new competitive fruit and berry wines and drinks and causes the market to be filled with various synthetic drinks whose safety is in doubt [1,2,3,7].
Recently, Ukrainian consumers prefer low-alcohol and natural wines. Thus, in the countries of Europe and the world, natural low-alcohol fruit wines are in everincreasing demand. Thus, the production of cider and perry in some countries amounts to million dal per year: France -38, England -14, Switzerland -8, Spain -7. Ukraine is quite capable of producing high-quality low-alcohol wines from fruit and berry raw materials, the cost price of which will be low, and benefit, safety and biological value will contribute to a positive impact on people's health. Natural juices and cider contain natural polyphenols that help activate the work of the digestive organs, expand and strengthen blood vessels, lower blood pressure, normalize blood sugar levels and improve mood [3,7].
The formation of the quality of natural juices and ciders depends on a complex of factors, the most important of which are growing weather conditions, varietal characteristics, the use of pure wine yeast cultures, etc. Therefore, the sorting of varieties is one of the effective ways of forming the planned physico-chemical and organoleptic indicators of juices and wine materials [4,7,8].
Research materials and methods.
The experiments were carried out at the Institute of Horticulture of the NAASU, in the laboratory of innovative food technologies. Wine materials were prepared according to generally accepted technology. Apple must was fermented with the help of pure VIVASE and SAF CIDER wine yeast cultures. After the fermentation of sugar, the wine materials were sulfited, the containers were hermetically closed and stored at a temperature of 3-5 o C. The raw material was obtained from the experimental sites of the IH of NAASU. Chemical-technological studies were carried out according to generally accepted methods in winemaking [6].
Results and their discussion.
The analysis of the obtained results showed that the juices of the studied varieties of apples differ in biochemical composition and quality (table 1).  3

SAI -sugar acid inde, 4 TE-tasting evaluation
Among the studied samples, the highest content of DSS was noted for the following varieties: Relinda, Sirius, Rosella, Reanda (more than 13%). In terms of sugar content, the following varieties had the advantage: Sirius, Rosella, Orion, Reanda, Relinda, Remo, all of which were more than 10%.
The fruits of Remo, Renor and Reand apples were characterized by an increased content of titrated acids (more than 1%). The fruits of the Golden, Black Prince, Luna and Jonah Gold varieties were characterized by low titrated acidity -0.23-0.33%. Juices and ciders from these varieties had an imbalance in taste.
The technological suitability of the fruits for processing was characterized by the yield of juice. On average, according to the investigated varieties, it was 55%. An increased yield of juice was characterized by the following varieties: Johna Gold -60%, above 55% (Black Prince, Luna, Sirius, Rosella, Relinda, Remo, Scythian Gold), with a lower level of suitability below 50% -varieties: Renora, Reanda and Radogost (for these varieties, the use of additional processing of the muscle with enzyme preparations is recommended).
Analyzing the organoleptic indicators of the juices of the studied varieties, it can be stated that all samples have good quality, but the most harmonious can be considered: Jonah Gold, Red Topaz, Relinda and Black Prince.
The analysis of natural ciders (without the addition of sugar) made under the conditions of micro-winemaking using different races of yeast made it possible to establish the difference in chemical and technological indicators (table 2).  3

P -polyphenols, 4 TE-tasting evaluation
The alcohol content in all wine materials is sufficient for this type. The presence of a small amount of sugars not used by yeast was observed in wine materials from the Skifske zoloto and Renora varieties, which did not significantly affect the quality.
The content of TA during fermentation decreased by 10-20%, which for juices with a high acid content had a positive effect on the organoleptic characteristics of wine materials. Samples from the Remo and Renora varieties were rougher in taste with excess acidity. Relinda cider had low TA.
The content of polyphenols varied slightly by varieties. The increased level of natural P provided a slight astringency and complemented the flavor of the Remo and Revena varieties. The content of PS during fermentation decreases by 2-3 times. The remaining amount contributed to the stability of the samples during storage.
Remo, Skifske zoloto, Relinda and Renora varieties received the highest tasting rating (8 points). Comparing the influence of the yeast race, it should be noted that the SAF CIDER race proved to be better for these varieties, its use contributed to a more complete fermentation of sugars, an intensive reduction of TA and PS, and less loss of P.
ISSN 2567-5273 www.moderntechno.de 80 A detailed analysis of the organoleptic parameters of the studied cider wine materials from apples of foreign selection revealed that all varieties are suitable for cider production (table 3). The color of all samples was transparent, but it should be noted that samples from the Rosella, Sirius and Orion varieties had a light opal. The tasters noted different notes in the aroma of all samples, which had a positive effect on the formation of each aromatic complex. The taste of all the samples was good, only the samples from the Luna variety had an insufficient fullness of taste, Sirius had oily shades, Black Prince had a piquant bitterness.

Conclusions.
Suitability for the production of juices and ciders of apple varieties of foreign selection has been established. The highest quality juices are obtained from apple varieties: Jonah Gold, Red Topaz, Relinda and Black Prince. Varieties with a high juice yield of more than 50% can be considered more technological: Jonah Gold, Black Prince, Luna, Sirius, Rosella, Relinda, Remo, Scythian Gold. The use of 2 races of wine yeast revealed that SAF CIDER is better. The obtained results should be taken into account in the production of high-quality natural varietal juices and cider wines in order to improve quality and competitiveness.