Biotechnological aspects of the development of apple cider enriched with biologically active substances from Jerusalem artichoke

Cider, produced by fermenting apple or pear juice, remains a popular alcoholic beverage worldwide. The aim of this research is to develop a sparkling pearl cider fortified with the biologically active substances of Jerusalem artichoke syrup. The authors examine trends in the Russian cider market for the period 2024 to 2031. The results of a comparative organoleptic evaluation of the Simirenko, Granny Smith, Red Chief, and Idared apple varieties as raw materials for apple cider production are presented. A recipe for a sparkling pearl cider fortified with Jerusalem artichoke syrup is presented, compared to traditional cider. Organoleptic and physicochemical studies of the quality of sparkling pearl cider enriched with Jerusalem artichoke syrup were conducted. The ethyl alcohol content of the finished product was 5.4% by volume, the sugar content was 15.4% g/dm³, and the titratable acid content, calculated as malic acid, was 7.0 g/dm³. Experimental studies confirmed the positive impact of Jerusalem artichoke syrup on product quality, demonstrating an increase in the content of vitamins, tannins, and minerals. The tannin content was determined to be 0.042 g/100 ml of the drink, vitamin C – 34 mg/100 ml, vitamin B1 – 123 mkg/100 cm³; vitamin E – 11 mkg/100 cm³. A modernized machine and equipment process for the production of sparkling pearl cider enriched with Jerusalem artichoke syrup was developed. The developed technology for producing cider enriched with Jerusalem artichoke syrup will allow producers to expand their product line, focusing on the needs of modern consumers.