## 3 Results and Discussion
### Sensory Analysis
This complexity provides 'Wodarz' with a unique aroma and taste. The five different yeasts produced different aromas and tastes in the final 'Wodarz' cider products (details not provided). This characterization of aromas and tastes represents a first for 'Wodarz' cider, and can be further enhanced through future work focusing on specific descriptors and an analysis of the driving chemical compounds [60; 61; 62; 63]. Figure 7: Aroma evaluation comparison among five yeasts for fermented 'Wodarz’ cider. The spider chart consists of equiangular spokes, where each spoke represents one descriptor of cider aroma. The position of the spot on the spoke is proportional to the values of the corresponding descriptor. Principal component analysis (Figure 9) indicated that each yeast strain had a differential correlation with specific aromas and taste characteristics in the apple ciders. Yeast EC1118 was distinguished by aroma intensity, while WLP775 was distinguished by fruity taste, sweet taste, yeast aroma, and vegetal aromas in fermented 'Wodarz' ciders. Maurivin B and WY4766 produced ciders with distinguishing floral aromas, and 71B-fermented ciders aligned with acidity and vegetal tastes, farther from the fruity aromas. Figure 8: Tasting evaluation comparison among five yeasts for fermented ‘Wodarz’ cider. Taste metrics include sweetness, acidity, vegetal, spice, fruity, and floral. The spider chart consists of equiangular spokes, where each spoke represents one descriptor of cider aroma. The position of the spot on the spoke is proportional to the values of the corresponding descriptor. Figure 9: Principle component analysis (PCA) of the aroma and taste descriptors perceived during sensory analysis. “.A’ indicates aroma descriptors; “.T’ indicates taste descriptors. In addition to 'Wordarz', many other dessert apples are grown productively as backward and landscape plants in the region, such as 'Dakota Gold', 'Zestar', 'Hazen', 'Wealthy', 'Goodland', 'Northern Lights', 'Haralson', 'Haralred', 'Honeycrisp', and 'Sweet Sixteen' and the crabapples 'Dolgo', 'Chestnut', and 'Centennial' [64,65]. Any variety of apples that is consistently productive in North Dakota may benefit the value-added cider industry, regardless of traditional use, as cidermakers can adapt fermentation and marketing to make the most of the cultivars available to them. To maximize cider quality and consumer appeal with non-traditional cider apple cultivars, such as 'Wodarz', continued work, including but not limited to fermentation conditions, fermentation strategies, and sensory attribute identification, needs to be conducted [66,67]. Within the realm of _Saccharomyces_ spp., regional research has explored different yeast strains when fermenting 'Dolgo' crabapple with the goal of deacidification and color maximization [28]. Cidermakers may alter their yeast populations, using multiple strains and species or, alternatively, blending single-strain ferment to increase complexity. Outside of _Saccharomyces_ spp., cider quality may be altered via the addition of non-_Saccharomyces_ organisms that are widely used in wine fermentation, such as _Toruslapora delbrueckii_, _Metschnikowia_ spp., _Lachancea thermotolerans_, and even _Oennococcus oeni_, depending on their goals [68, 69, 70, 71, 72, 73].