372: The Science Behind Spontaneous Fermentation - a podcast by Ria Windcaller: Award winning Cidermaker | Craft Libations Columnist | Podc
from 2023-06-28T07:00
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.
Hugues Guichard at CiderCon 2023
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.
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In this lecture
- Part I: French Cider Industry and IFPC
- Part II: French Cider ProcessingCider Apples and Harvest
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Possible contamination by spoiling microorganisms
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- Clarification
- Fermentation
- Maturation
- Bottling
- Conclusion
Yeast mentioned in this presentation
- Hanseniaspora is a genus of yeasts, when there is no sulphites in the must
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Mechnikowia pulcherrima (Mp)
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On apple and in must (often high population)
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no development in anaerobioses
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Hanseniaspora valbyensys (Hv) - apiculate yeast
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On apple and in must, growth in must
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1 to 2 weeks then decreases
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Sensibility to SO2
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Saccharomyces uvarum (Su): fermentative yeast
Bacterias and yeasts in ciders that can create off flavors
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Acetic acid bacteria (Acetobacter). Often described at Volatile Acidity (VA) which lends a vinegary taste to the cider
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Zymomonas mobilis (bacteria). off flavors such as rotten banana, vegetal aromas. There may be a haze formation, high pressure in bottles, and excessive foaming
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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
Further episodes of Cider Chat
Further podcasts by Ria Windcaller: Award winning Cidermaker | Craft Libations Columnist | Podc
Website of Ria Windcaller: Award winning Cidermaker | Craft Libations Columnist | Podc