The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of 'Wodarz' Apple Cider  
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1 Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA; [EMAIL_ADDRESS] (Z.W. ); [EMAIL_ADDRESS] (A.S.); [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (V.R.K.) [PERSON]  
1 Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA; [EMAIL_ADDRESS] (Z.W. ); [EMAIL_ADDRESS] (A.S.); [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (V.R.K.) [PERSON]  
1 Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA; [EMAIL_ADDRESS] (Z.W. ); [EMAIL_ADDRESS] (A.S.); [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (V.R.K.) [PERSON]  
1 Department of Plant Sciences, North Dakota State University, Fargo, ND 58102, USA; [EMAIL_ADDRESS] (Z.W. ); [EMAIL_ADDRESS] (A.S.); [EMAIL_ADDRESS] (S.B. ); [EMAIL_ADDRESS] (V.R.K.) 2  
USA  
2  
Footnote 2: email: {[EMAIL_ADDRESS], [EMAIL_ADDRESS], sarahbogenrief@gmail. yeast strain and the fermentation conditions, which play essential roles in influencing the development of sensory properties in ciders [4; 7; 8]. Yeast metabolites include esters, higher alcohols, fatty acids, volatile acids, volatile phenols, and sulfur compounds [9; 10]. The produced compounds are influenced by the yeast strains, fermentation conditions, and nutrient availabilities [11]. The chemical properties, especially the phenolic content, are responsible for cider color, bitterness, mouthfeel, and astringency, which are directly related to sensory perception [12]. The different flavor and aroma characteristics are modulated by the differential biosynthetic pathways of yeast during metabolisms [13; 14]. The phenolic composition of apple ciders, especially the formation of free hydroxycinnamic acids, has been associated with different yeast strains [8]. Across yeast, _Saccharomyces_ and non-_Saccharomyces_ produce different yeast-derived metabolites, such as alcohols and volatile compounds, altering the chemical and sensory outcomes of fermentation on apple ciders [15; 16]. While the influence of yeast on grape wine and apple cider fermentation has been examined, it remains a critical question for cider producers working with new cultivars as they strive to understand the impact of yeast strains on key cider characteristics and consumer preferences. Yeast strains influence titratable acidity, pH, total phenolic content, and sensory profiles [12]. The base chemistry of cider and its attributes are derived from apple varieties, but yeast strains influence the flavor profile that depends on these properties, in a process often driven by volatile compounds [17]. Sensory descriptors and analytical variables are illustrative means of providing information on cider flavors and tastes. The olfactometric intensities of some compounds, such as methionol and 4-ethylphenol, are significantly correlated with different odor sensory characteristics in cider [18]. Compounds with fruity aromas may come from either fruit or be synthesized via microbes during fermentation [19]. Compounds like 2-phenyllethanol provide floral and rose aromas in ciders [18; 20]. In addition to flavors, yeast strains also influence the color of cider. In some work, yeast strains have varied in their adsorption of anthocyanins, influencing the chromatic properties [21; 22; 23]. Commercial yeast strains influence different apple cultivars in fermentation, demonstrating that yeast strains are a main factor involved in the organic acid and polyphen profiles of apple wines [24]. Despite this, there remains a need for more information on the effects of different yeast strains on the final cider characteristics, considering the diversity of apples adapted to different growing environments. With the resurgence of apple growing and apple cider production in North America, growers and cidermakers have been actively exploring more cultivars and techniques for hard cider fermentation.