## 3 Results and Discussion
### Sensory Analysis  
The aroma evaluation of 'Wodarz' ciders indicated that EC1118 had the strongest overall aroma intensity compared to the other yeast-strain-fermented products (Figure 7). Overall, a floral aroma was detected more frequently than other aroma descriptors. It was mentioned that floral aroma was frequently detected in Maurivin B-fermented ciders by the yeast producers. \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Yeast** & **Lightness (L\({}^{*}\))** & **Red (a\({}^{*}\))** & **Yellow (b\({}^{*}\))** & **Chroma (C\({}^{*}\))** & **Hue (h\({}^{\circ}\))** \\ \hline
71B & 93.7 \(\pm\) 1.7 ns 1 & \(-\)2.2 \(\pm\) 0.8 ns & 32.3 \(\pm\) 0.9 ns & 32.4 \(\pm\) 0.9 ns & 93.9 \(\pm\) 1.3 ns \\ EC1118 & 94.6 \(\pm\) 1.8 & \(-\)2.8 \(\pm\) 1.7 & 33.7 \(\pm\) 4.5 & 34.0 \(\pm\) 4.3 & 95.7 \(\pm\) 4.0 \\ Maurivin B & 93.3 \(\pm\) 2.1 & \(-\)2.5 \(\pm\) 1.2 & 36.8 \(\pm\) 4.2 & 36.9 \(\pm\) 4.0 & 94.4 \(\pm\) 2.4 \\ WLP775 & 91.5 \(\pm\) 2.7 & \(-\)1.5 \(\pm\) 0.6 & 36.4 \(\pm\) 4.1 & 36.4 \(\pm\) 4.1 & 92.5 \(\pm\) 1.1 \\ WY4766 & 91.2 \(\pm\) 2.2 & \(-\)1.7 \(\pm\) 0.8 & 38.4 \(\pm\) 0.4 & 38.4 \(\pm\) 0.4 & 92.6 \(\pm\) 1.2 \\ Mean & 92.9 & \(-\)2.2 & 35.5 & 35.6 & 93.8 \\ (Min–Max) & (86.5–98.2) & (\(-\)5.8–0.2) & (24.8–41.9) & (25.4–41.9) & (89.7–103.2) \\ \(F\) ratio & 0.4708 & 0.2550 & 0.5646 & 0.5836 & 0.3355 \\ \(p\) & 0.7564 & 0.9001 & 0.6956 & 0.6835 & 0.8480 \\ \hline \hline \end{tabular} \({}^{1}\) Values and standard error in a column followed by different letters indicate means are significantly different with means separated by Tukey’s HSD; ns = not significant.  
\end{table} 
Table 7: Chromatic properties of ’Wodarz’ apple ciders fermented using five yeast strains. Figure 6: Mean colors of ’Wodarz’ apple ciders fermented using five yeast strains and the calculated \(\Delta\)E values for relative difference of color between any pair of yeast strains. WLP775 is a standard yeast for dry ciders and may retain the flavors from apples [56]. Prior work demonstrated that cider produced using WLP775 exhibits higher flocculation behaviors than BY4743, but there is no research for WLP775 focused on its contribution to cider flavor [57]. In this research, WLP775 cider had a distinguished vegetal aroma, whereas Maurivin B-fermented ciders had higher levels of floral aromas detected. 71B and EC1118, two common commercial _Saccharomyces cerevisiae_ yeast strains, differentially alter juice volatiles and contribute to the formation of new volatile compounds [58]. In this study, EC1118 provided the highest aroma intensity for 'Wodarz' apple ciders, but no distinguished aroma groups were detected in its ciders. WY4766 cider yeast is profiled as a crisp and dry fermenting yeast with pronounced fruity aromas. In 'Wodarz' cider, WY4766 lacked pronounced aroma traits compared to the other yeasts. The tasting evaluation of the 'Wodarz' cider differed from its aromatic characterization (Figure 8). Overall, WLP775 ciders were the greatest in terms of fruity tastes compared to the other treatments. Both EC1118 and WLP775 showed distinguished sweetness. The 71B-fermented cider had the greatest level of acidity detected. The sweetness noted in WLP775 ciders may be derived from residual sugars; although there was no statistical difference in sugar content, WLP775 ciders had the greatest numerical quantities of sugar (Table 4). Prior work on apple cider fermentation has demonstrated the importance of yeast strain on fermentation rate and organoleptic characteristics; fermentation rate may influence stuck fermentations and residual sugar levels [59]. The main specified description for fermented 'Wodarz' aroma and taste from the panelists were apple and honey, followed, with other terms, such as herbal, rose, elderflower, apricot, hay, grass, pear, and raisin. Rarer terms included stone fruits such as plum, peach, and cherry. When tasting 'Wodarz' apple ciders, the main characteristics included apple, honey, rose, grass, and black pepper, followed by pear, mint, and other tastes.