The fruit of Siberian apple varieties as raw material for juice production

Abstract

Abstract The article reflects the results of studies on juice production from the fruit of apple trees grown in Siberia. Some juice production schemes were tested and the optimal ones were selected for making clarified and pulpy juice. Apple tree varieties with maximum juice yield were also selected. The determination of organoleptic and basic technological parameters of the juice allows to confirm that the juice from Siberian varieties is not inferior, and in some cases, exceeds the parameters of the juice made from the fruit of European varieties. It has been shown that the obtained product is a clear liquid of a light straw colour with a greenish tint, with the characteristic fruit odour and a moderately sour and tart flavour. It corresponds to the acceptable sugar-acid index parameters.