Abstract
The study focuses on the comparative analysis of the physico-chemical and biochemical parameters of fresh apple juices from various varieties for cider production. Juices were prepared from three apple varieties: sample 1 – «Antonovka», sample 2 – «Grushovka Vernenskaya», and sample 3 – «Golden Delicious». Key indicators such as acidity, sugar content, and phenolic compounds were examined.The results showed that the dry matter content in the first sample was 14,3±1,12%, which is 1,1% higher than the second sample but 0,6% lower than the third. The highest sugar content was found in the third sample, while the lowest was in the first. Vitamin C concentration was highest in the second sample (21,1±1,63 mg/100 ml), whereas the other varieties ranged from 14,2 to 15,6±2,21 mg/100 ml. The biochemical composition of the juices was largely similar; however, glucose and fructose levels in the second sample were 15,6% and 8,4% lower than in the first, and 22,8% and 20,5% lower than in the third. Total nitrogen was highest in the first sample, while amine nitrogen levels were consistent across all samples. Organoleptic parameters met standard requirements.These findings highlight significant differences in the physicochemical and biochemical properties of juices from different apple varieties, underscoring the importance of careful selection for cider production. The choice of apple variety significantly affects the product's quality, taste, aroma, and chemical composition. For sweeter cider, «Golden Delicious» is recommended, while «Grushovka Vernenskaya» is suggested for higher vitamin C and beneficial compounds.