Effect of Different Level of Sugar and Yeast on Production and Quality Attributes of Apple Cider (Malus x domestica) cv. Royal Delicious

Abstract

An apple is a comestible fruit produced by an apple tree (Malus x domestica Borkh). Cider is generally defined as an alcoholic libation attained by stirring apple juice. Cider product also plays a promising part in the apple fruit assiduity and the libation assiduity. The present trial was carried out during 2022 in Post- Harvest Laboratory of Department of Horticulture, SHUATS, Prayagraj. The trial was conducted in Completely Randomized Design (CRD), with 9 treatments, replicated thrice. The treatments were T1- Apple Juice( 500 ml) Sugar( 100 gm) incitement (0.5 gm), T2- Apple Juice( 500 ml) Sugar (100 gm) incitement (1.0 gm), T3- Apple Juice( 500 ml) Sugar (100 gm) incitement (1.5 gm), T4- Apple Juice (500 ml) Sugar (150 gm) incitement (0.5 gm), T5- Apple Juice (500 ml) Sugar (150 gm) incitement (1.0 gm), T6- Apple Juice (500 ml) Sugar (150 gm) incitement (1.5 gm), T7- Apple Juice (500 ml) Sugar (200 gm) incitement (0.5 gm), T8- Apple Juice (500 ml) Sugar (200 gm) incitement(1.0 gm) and T9- Apple Juice (500 ml) Sugar (200 gm) incitement(1.5 gm). From the present exploration it's set up that treatment T4- Apple Juice (500 ml) Sugar (150 gm) incitement (0.5 gm), was set up superior in respect of the parameters TSS (° brix), Acidity (%), pH, Alcohol content (%), Ascorbic acid (mg/ 100 ml) Color and Appearance, Flavor and Taste, Texture and Overall Acceptability.