EPISODE · Jun 28, 2023 · 59 MIN

372: The Science Behind Spontaneous Fermentation

from Cider Chat · host Ria Windcaller: Award winning Cidermaker | Craft Libations Columnist | Podcaster

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. 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 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