Wpływ substancji słodzących na cechy organoleptyczne cydru domowego
Influence of sweetneres on sensory proporties of homemade cider

Summary/Abstract: The aim of this study was assignation impact of sweetneres on sensory proporties homemade cider and choose preferred type from: sacchaose, glucose, steviol glycoside, aspartame, sodium cyclamate, and xylitol. Cider which used for test, was prepared from apple juice and yeast strain Brettanomyces, and then was made consumer test. The desirest proporties was breverage with used steviol glycoside and xylitol. Using carbohydrates in cider contain live yeast is ineffective, because they were substrates to yeast’s metabolism. Right dose of using sweetneres should be precisely defined by producer or organoleptic tests of sweet force in different concentration. Selection of sweetneres should be based on occur off-taste. Type of substance had no impact to: color, clarity, smell, alcohol perception and saturation CO2.

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