Vol. 9, Special Issue 9, Part W (2025)

The most significant temperate fruit crop, apples (Malus x domestica Borkh), are grown extensively in both the north-eastern part of India and the north-western Himalayan region. It is incredibly high in dietary fibers, flavanoids, and vital antioxidants. The goal of the current study was to make apple cider using fresh apple juice, yeast and sugar. Different concentrations of yeast and sugar were mixed with fresh apple juice. Apple juice was treated with yeast and sugar to create apple cider. The apple must was then fermented using a strain of Saccharomyces cerevisiae.

The titratable acidity of apple cider declined as the percentage of added juice, whereas TSS, pH, and ascorbic acid increased. The apple cider made with T₄ (apple juice (500ml) + yeast (0.5g) + sugar (150 g) received the highest rating in the chemical and sensory quality parameters study, followed by T₂ and T₄, was deemed the best cider to drink.