Change Cider Flavor Profiles with Fermentation Decisions
Last updated: 9/2022
Applies to: cidermakers looking for insight on product and process decisions to achieve their desired cider or perry style.
Changing Cider Flavor Profiles
There are many factors that can affect final cider taste and quality. Major contributors are apple type (culinary vs. cider) and processing method (fresh fruit, stored fruit, bulk juice, or concentrate). However, fermentation decisions can also strongly impact cider flavor profile.
Below are fermentation protocols to achieve the following goals: stimulate fruity and floral aromas, conduct a fermentation with a sensory neutral impact, or promote mouthfeel/structure.
|
ACTION |
REASON FOR ACTION |
Stimulate Fruity & Floral Aromas | Sensory Neutral | Promote Mouthfeel & Structure |
|---|---|---|---|---|
| Add non-Sacc yeast
directly to juice | Bioprotection and antioxidant | 25 g/hL INITIA™ (for antioxidant and antimicrobial benefits) | 25 g/hL INITIA™ (for antioxidant and antimicrobial benefits) | 25 g/hL INITIA™ (for antioxidant and antimicrobial benefits) |
| Add yeast derivative nutrient directly to juice | Aroma protection and antioxidation | 30 g/hL
GLUTASTAR™ | 25-50 g/hL
OPTI-WHITE™ | 25-50 g/hL
OPTI-WHITE™ |
| Clarify to a given
solids goal and rack to fermentation vessel | Promote positive aromatics | 60 – 100 NTU | 80 - 100 NTU | 80-120 NTU |
| Add non-Sacc yeast
directly to fermentation vessel | Enhance sensory complexity | 25 g/hL FLAVIA™ | N/A | 25 g/hL BIODIVA™ |
| Select yeast compatible
with sensory goal and environmental conditions | Yeasts strains differ in their
sensory impacts and environmental tolerance. Choose one that meets both needs | CVW5™, ELIXIR™, VIN 13, CROSS EVOLUTION™, or R2™ at 25 g/hL | DV10™ or EC1118™ at 25 g/hL | BA11™, R-HST™, or W15™ at 25 g/hL |
| Rehydrate yeast in rehydration nutrient | Avoid yeast stress by providing
vitamins, minerals, and sterols | 30 g/hL GO-FERM PROTECT EVOLUTION™ | 30 g/hL GO-FERM PROTECT EVOLUTION™ | 30 g/hL GO-FERM PROTECT EVOLUTION™ |
| Add fermentation nutrients at inoculation | Adding amino acid-based nutrients
at the beginning of fermentation promotes healthy fermentation kinetics | 10-40 g/hL FERMAID O™ | 10-40 g/hL FERMAID O™ | 10-40 g/hL FERMAID O™ |
| Ferment at an appropriate
temperature | Avoid yeast stress | 60-70°F | 50-80°F | 60-75°F |
| Add fermentation nutrients at 1/3 sugar depletion | Maintain healthy yeast population
throughout fermentation | 40 g/hL STIMULA CHARDONNAY™ | 25-50 g/hL
FERMAID K™ | 25-50 g/hL
FERMAID K™ |
| Add yeast derivative nutrient | Enhance cider flavor profile | 25-50 g/hL
OPTI-WHITE™ | 30 g/hL NOBLESSE | 30 g/hL NOBLESSE |
Learn More
This article is featured on page 16 of our 2022-2023 Cidermaking Handbook. Download the complete book below.
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