372: The Science Behind Spontaneous Fermentation

Episode 372 of the Cider Chat podcast, hosted by Ria Windcaller: Award winning Cidermaker | Craft Libations Columnist | Podcaster, titled "372: The Science Behind Spontaneous Fermentation" was published on June 28, 2023 and runs 59 minutes.

June 28, 2023 ·59m · Cider Chat

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Episode Description

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
- 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

email: mailto:[email protected]

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