Cider and Spontaneous Fermentation
The wild “ambient” yeast found on apples, in the air, on cider presses can all contribute to a spontaneous fermentation within the cider must, which is the juice that has been freshly pressed from a fruit such as apples or grapes and is fermenting. In this episode we hear from Hugues Guichard, who works at the Institut Français des Productions Cidricoles a research institute focusing on cider based in Normandy, France.
Hugues presented this lecture at CiderCon 2023, which is hosted by the American Cider Association.
Allowing a cider to go through a full spontaneous fermentation successfully is a growing trend within the industry as consumer continue to seek “natural” ciders. Hugues provides a complete overview of the French cider industry and the science behind spontaneous ferments.
- Subscribe to the Cider Chat YouTube Channel to be notified when the audio of this lecture synced with the power point slide show goes live to the public.
- Become a Patreon and view video now
In this lecture
- Part I: French Cider Industry and IFPC
- Part II: French Cider ProcessingCider Apples and Harvest
-
Possible contamination by spoiling microorganisms
-
- Clarification
- Fermentation
- Maturation
- Bottling
- Conclusion
Yeast mentioned in this presentation
- Hanseniaspora is a genus of yeasts, when there is no sulphites in the must
-
Mechnikowia pulcherrima (Mp)
-
On apple and in must (often high population)
-
no development in anaerobioses
-
-
Hanseniaspora valbyensys (Hv) – apiculate yeast
-
On apple and in must, growth in must
-
1 to 2 weeks then decreases
-
Sensibility to SO2
-
-
Saccharomyces uvarum (Su): fermentative yeast
Bacterias and yeasts in ciders that can create off flavors
-
Acetic acid bacteria (Acetobacter). Often described at Volatile Acidity (VA) which lends a vinegary taste to the cider
-
Zymomonas mobilis (bacteria). off flavors such as rotten banana, vegetal aromas. There may be a haze formation, high pressure in bottles, and excessive foaming
-
Secundilactobacillus collinoïdes – lactic acid spoilage
- Brettanomyces anomala – Volatile phenol
Begin with cidermaking best practices
As expected best practices for all fermentation including a spontaneous fermentation require
- Clean Fruit
- Hygiene in the cidery
- Temperature control
Contact for Hugues Guichard
Mentions in this Chat
- New York Apple Camp July 28th-30th, 2023
- Nordic International Cider Competition – Deadline for sending entries August 7th,
- The NICA competition takes place on September 6-9, in Riga, Latvia
Download and listen to this episode
