Monitoring of the Apple Ferment Parameters

Abstract The aim of this study was to describe an experimental process, of which the main part is the preparation of apple batches and monitoring of the fermentation process. The batch was created from pulped apples to which special yeast cultures were added. Different process parameters of the fermentation were monitored during the experiments, depending on the yeast type and the fermentation temperature conditions. The fermented batch was later used in the distillation process of apple yeast.