## 3 Results and Discussion
### Final Cider Chemistry  
No significant differences were detected among yeast strains for final sugar content in 'Wodarz' ciders (Table 4). Ciders retained from 0.00 to 2.80 g L\({}^{-1}\) of glucose, 0.00 to 15.90 g L\({}^{-1}\) of fructose, and 0.07 to 18.70 total g L\({}^{-1}\) of residual sugar. The mean  
Figure 4: Evolution of H\({}^{\bullet}\) (hue) of ‘Wodarz’ apple cider during fermentation with five different yeast strains. H\({}^{\bullet}\) represents the hue of apple cider. DAI = days after inoculation with yeast strain. Bars indicate the standard error of the mean for individual treatment with three replicates. Figure 5: Sugar SSC (soluble solid content) changes during fermentation process with five different yeast strains. DAI = days after inoculation with yeast strain. values across all 'Wodarz' ciders were 0.27 g L\({}^{-1}\) for glucose, 3.01 g L\({}^{-1}\) for fructose, and 3.29 total g L\({}^{-1}\) for residual sugars. The residual sugar content of Maurivin B and WLP775 was lower than that found in the final sampling event during the fermentation process, indicating that both ciders continued fermentation while being held for an extended period in airlocked vessels. This delayed completion of fermentation may have stemmed from low ambient temperatures (approximately 17 \({}^{\circ}\)C) that may have been lower than required for rapid fermentation by these two yeasts. Furthermore, while nitrogen supplementation was employed, future work may revisit nitrogen dosing timing and rate as methods to ensure fast and healthy fermentation in low-YAN-content dessert apples, such as 'Wodarz', when repurposed for hard cider. While not statistically different, the content of glucose, fructose, and cumulative residual sugar was greatest in WLP7775; thus, while it completed further fermentation following initial sampling, some of the WLP7775 ciders retained a relatively high rate of residual sugar. Acidity and pH affect the flavor of ciders and are highly correlated with the susceptibility of ciders to microbial spoilage [49]. For the evaluated acidity metrics in 'Wodarz' ciders, acetic acid was the only trait that varied by yeast strain (Table 5). 'Wodarz' ciders had a mean pH of 4.02, with a sample range from 3.84 to 4.30. The total acidity of the ciders ranged from 2.0 to 3.9, with a mean of 3.2 g L\({}^{-1}\). Specific measurements of malic acid content did not differ among the yeast strains; 'Wodarz' ciders had a mean of 4.59 g L\({}^{-1}\) malic acid and a sample range of 1.60 to 5.75 g L\({}^{-1}\). Variation in acid content metrics, such as the difference between cider total acidity and malic acid content, mimics the variation in muns. While sulfur was used to inhibit the conversion of malic acid to lactic acid, no additional inhibitory chemicals were implemented. The incidental conversion of malic acid to lactic acid occurred in some samples based on lactic acid quantification, indicating potential spontaneous infection with lactic acid bacteria such as _Oenococcus oeni_. 'Wodarz' ciders had a mean quantity of 0.37 g L\({}^{-1}\) lactic acid with a sample range from 0.07 to 1.68 g L\({}^{-1}\). The acetic acid content varied for 'Wodarz' ciders based on yeast strain, with EC1118 ciders having the greatest acetic acid content (0.56 g L\({}^{-1}\)) and all other ciders having lower levels. Compared to the common apple ciders used in European apple cider, 'Wodarz' had lower acidity [50,51]. 'Wodarz' is usually treated as a dessert apple; therefore, acid adjustment may help complete the 'Wodarz' cider flavor. The final percent ethanol content for 'Wodarz' ciders ranged from 4.63 to 5.58, with a mean of 5.22 (Table 6). The glycerol content varied by yeast treatment; 71B ciders had the greatest level (5.34 g L\({}^{-1}\)), while the other two cider strains, WLP775 and WY4766, had the lowest glycerol content (both 4.14 g L\({}^{-1}\)). Overall, 'Wodarz' ciders ranged from 3.53 to 5.63 g, L\({}^{-1}\) with a mean of 4.66 g L\({}^{-1}\) glycerol.