## 3 Results and Discussion
### Final Cider Chemistry
The sorbitol content was greatest for WY4766-fermented ciders (7.05 g L\({}^{-1}\)) and lower for 71B-fermented ciders (3.46 g L\({}^{-1}\)). While sorbitol is a non-fermentable polyol sugar alcohol, the yeast strains may vary in the production of sorbitol oxidizing enzymes, and this may have contributed to the differences in the total sorbitol content observed. The total phenolics of the final ciders did not vary by yeast strain; 'Wodarz' ciders had a mean total phenolic content of 14.62 AU. Glycerol and \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Yeast** & **Glucose (g L\({}^{-1}\))** & **Fructose (g L\({}^{-1}\))** & **Residual Sugar (g L\({}^{-1}\))** \\ \hline
71B & 0.08 \(\pm\) 0.01 ns \({}^{1}\) & 2.91 \(\pm\) 1.16 ns & 2.98 \(\pm\) 1.15 ns \\ EC1118 & 0.08 \(\pm\) 0.01 & 2.62 \(\pm\) 0.97 & 2.70 \(\pm\) 0.97 \\ Maurivin B & 0.05 \(\pm\) 0.03 & 0.82 \(\pm\) 0.45 & 0.88 \(\pm\) 0.43 \\ WLP775 & 1.08 \(\pm\) 0.96 & 8.34 \(\pm\) 3.97 & 9.41 \(\pm\) 4.82 \\ WY4766 & 0.09 \(\pm\) 0.02 & 0.37 \(\pm\) 0.37 & 0.45 \(\pm\) 0.36 \\ Mean (Min–Max) & 0.27 (0.00–2.80) & 3.01 (0.00–15.90) & 3.29 (0.07–18.70) \\ \(F\) & 1.351 & 2.8169 & 2.5347 \\ \(p\) & 0.3315 & 0.09924 & 0.1224 \\ \hline \hline \end{tabular} \({}^{1}\) ns = not significant.  
\end{table} 
Table 4: The final cider sugar properties of ’Wodarz’ apple ciders fermented using five yeast strains. sorbitol were altered by yeast strain. Both sorbitol and glycerol have favorable impacts on wine quality. The results indicated that although WY4766 cider had higher sorbitol, the cider contained lower glycerol. A contradictory relationship was also observed in 71B-fermented ciders, which had the greatest glycerol content but the lowest sorbitol content. Humans have different preferences in terms of cider color [52; 53]. The chromatic characteristics of 'Wodarz' ciders indicated that the yeast strain did not affect the individual CIELAB color coordinates (Table 7). Overall, 'Wodarz' ciders ranged from 86.5 to 98.2, with a mean of 92.9 for L*. The a* value ranged from \(-5.8\) to 0.2, with a mean of \(-2.2\). The b* values of the samples were between 24.8 and 41.9, with a mean of 35.5. The chroma values fell between 25.4 and 41.9, with 35.6 as the overall mean. The sample hue ranged from 89.7 to 103.2, with an overall sample mean of 93.8. Despite not differing in terms of specific CIELAB characteristics, differences among the ciders were detected when computing \(\Delta\)E values (Figure 6). Mean cider colors were differentiable; WY 4766 cider was most different from 71 B cider (\(\Delta\)E = 6.6) and most similar to WLP 775 cider (\(\Delta\)E = 2.0). The most similar ciders were 71B and EC1118 based on \(\Delta\)E values (1.8). Yeast strains contribute to anthocyanin extraction during fermentation but could also reduce colors via the adsorption of pigments [54]. Prior work reported that WLP775 fermented kiwi wines had different color vividness in comparison with other yeast-fermented kiwi wines [55]. In this study, WY4766-fermented ciders had significant differences from 71B- and EC1118-fermented ciders. \begin{table}
\begin{tabular}{c c c c} \hline \hline
**Yeast** & **Ethanol (\% v/v)** & **Glycerol (g L\({}^{-1}\))** & **Sorbitol (g L\({}^{-1}\))** & **Total Phenolics (AU)** \\ \hline
71B & 5.27 \(\pm\) 0.16 ns 1 ** & 5.34 \(\pm\) 0.15 a & 3.46 \(\pm\) 1.24 b & 13.67 \(\pm\) 0.62 ns \\ EC1118 & 5.09 \(\pm\) 0.16 & 4.99 \(\pm\) 0.14 ab & 4.25 \(\pm\) 0.92 ab & 14.18 \(\pm\) 1.67 \\ Maurivin B & 5.33 \(\pm\) 0.13 & 4.68 \(\pm\) 0.01 ab & 5.47 \(\pm\) 1.24 ab & 16.74 \(\pm\) 1.40 \\ WLP775 & 5.08 \(\pm\) 0.25 & 4.14 \(\pm\) 0.34 b & 5.74 \(\pm\) 1.10 ab & 13.20 \(\pm\) 1.17 \\ WY4766 & 5.35 \(\pm\) 0.73 & 4.14 \(\pm\) 0.08 b & 7.05 \(\pm\) 0.61 a & 15.29 \(\pm\) 0.25 \\ Mean & 5.22 & 4.66 & 5.19 & 14.62 \\ (Min–Max) & (4.63–5.58) & (3.53–5.63) & (2.50–7.75) & (10.85–18.83) \\ \(F\) & 0.9810 & 8.4019 & 5.2652 & 1.5347 \\ \(p\) & 0.4693 & 0.003078 & 0.01519 & 0.2650 \\ \hline \hline \end{tabular}
\end{table}