Research Title: “Study of the possibility of apple wine cider production in RA using different active dry yeasts”

Student- Researcher: Amalia Iskandaryan, ANAU, Faculty of Food Technology, Department of Fermentation Production Technology and Winemaking

Scientific Supervisor: Mikayel Mikayelyan, PHD, Engineering Technologist, ANAU Agribusiness Training Center, Wine Laboratory of Yerevan Wine Academy

Research Objective: The aim of the research was to study the technology of cider production from apple varieties common in Armenia, specifically using four types of yeast intended for cider production.

Research Results:

• On May 23-29, 2022 the grantee participated in the Student Scientific Week organized by the ANAU, during which she presented a report at the inter-faculty and inter-university conferences on the topic “Study of the possibility of cider production in RA using different active dry yeasts”.
• The student developed and published one manuscript:

Kh. Iskandaryan, M.N. Mikayelyan, E.R. Gevorgyan N.G․ (2022) “Investigation of the Possibility of Cider Production in Armenia Using Different Dry Active Yeasts”, Agriscience and technology, Armenian National agrarian University Vol. 4 No. 80 (2022). Available at https://library.anau.am/images/stories/grqer/agro-tex/2022-4/iskandaryan_mikaelyan.pdf

Story Behind the Research

Why did you decide to choose this research topic?

• This study may contribute to the development of cider as a low-alcohol fruit drink production in Armenia.
• The aim of my research is to study the technology of cider production from apple varieties common in Armenia, using four types of cider yeasts.
• The research will reveal the effectiveness and benefits of the used yeasts, and as a result of the research we will get a high quality drink, reducing the amount of spoiled apple waste.
• As a novice winemaker, I am interested in the production of various alcoholic beverages, including low-alcohol fruit drinks, about which there is almost no modern research. Favorable climatic conditions in Armenia for fruit growing, the possibility of reducing waste from fresh apple consumption and processing, and the growing interest of producers and consumers of such beverages, made me to start researching possibility of cider production in Armenia.
• As I learned about the Student Research Grants of the AGRI CAMP Program I thought it would be a good idea to take advantage of this opportunity. I knew Mikayel Mikayelyan, my current supervisor, from the EVN Wine Academy, where I have studied. He shared my excitement, and together we decided to study the possibility of cider production in Armenia using various dry active yeasts.

How did your initial assumptions change during the process of research?

• At first the topic seemed very interesting to me, but I did not know how it would go. During the research, as the results became more tangible, my interest increased and I decided to go deeper into the whole cider production process.

What new experiences have you obtained through participation in the AGRI CAMP Program?

• Perhaps I had already fallen in love with working in laboratory both at the EVN Wine Academy and as a result of my experience in molecular biology studies in Norway and ANAU biotechnology courses. However, during this research I developed my scientific research modeling skills, my ability to work in a laboratory, my analytical thinking, as well as my communication skills in a supervisor-researcher relationship.

How does the scientific environment contribute to the research process?

• Conducting scientific research seems quite attractive and interesting to me, but it also requires constant attention, innovative approaches, analytical skills and, of course, material and financial resources. Therefore, it is almost impossible to conduct research without a proper scientific environment. The AGRI CAMP Program provided a great opportunity to accomplish my research goals․
• The role of EVN Wine Laboratory and the willingness and support of the staff in carrying out this research is great. The apple juice needed for the research was provided by one of the major manufacturers, and the yeast and professional advice on their use were provided by LabCare & Consulting, the official representative of the Fermentis brand in Armenia.     

How will the successful completion of the research affect your future professional career?

• I’d like to do more in-depth study, as a result of the research, and develop a manual / guide for manufacturers who want to get engaged in cider production.
• I also intend to apply for postgraduate studies in order to deepen my theoretical and practical professional knowledge and start doing my PhD.