Prevention & Correction of Sulfur-Off Odors in Cider Production was presented by Rebecca deKramer, cider specialist at Scott Laboratories at CiderCon2018.
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This chat begins at approximately 9 minutes in.
Rebecca presents on the following topics
- Defining Sulfur-Off Odors
- Causes of Sulfur-Off Odors
- Methodologies for preventing Sulfur-Off Odor formation
- Methodologies for correcting Sulfur-Off Odors
- What kind of strains of yeast to use
- Temperature for fermentation
- How much yeast to use?
Chemical Elements impacting cider
- Sulfur – H2S (hydrogen sulfur)
- mercaptans from by the break down of certain amino acids
- if they oxidize, Dimethyl sulfide (DMS) or methylthiomethane is an organosulfur compound with the formula (CH3)2S can be produced. DMS is aromatic and can not easily be removed by copper – Rebekka speaks on the use of copper to remove specific odors
The first thing to do for off odors like sulfur
- aerate
- the most simplest technique to control off odors
- Rack cider off of the gross lees
- the most simplest technique to control off odors
- If at the end of fermentation the cider is producing off odors, “simply stirring the gross lees into solution can help.”
Most common factor contributing to sulfur off odors?
- the yeast being stressed
Rebekka’s recommendation – “Have happy yeast. If you have happy yeast, you will have a good fermentation. If you have unhappy yeast they will make your life hell.”
- Orchards that use a sulfur based spray for orchard control. Depending upon the timing of the spray it could leave residual copper on the apple, that can affect the cider.
Additional cider and cider yeast considerations
- The more clarified or concentrated the juice will affect the fermentation as it will have less nutrients for the yeast.
- Canning cider can make cider suscpectible to oxygen, as can some screws caps
24:16 – Fermentation
Indigenous Fermentations or using wild yeast. Rebekka recommends management via nutrient control, because you do not know what yeast is in the driver seat. “It is a leap of faith”
Commercial Pitch – there are numerous options, but make sure to follow the manufacturer’s recommendations.
- If you have no temperature control for fermentation, avoid yeast that require temperature control.
- Do not under inoculate. The chances are high that you will have a stressed yeast if you do not follow the manufacturer’s recommendations.
- rehydrate dry yeast before pitching – to nurture a happy yeast environment
Treat as soon as you start smelling an off flavor
Contact Scott Laboratories
- Website: http://www.scottlab.com/
- email: info@scottlab.com
- Telephone: 707- 765-6666
Mentions in this Chat
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- Ross on Wye Cider and Perry Company
- John Edwards – Chemical Fingerprints in Cider presented at CiderCon2018 will be posted soon – Stay tuned. John’s business: Process and Analytical NMR Services
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- Ross on Wye Cider and Perry, UK
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