Change Cider Flavor Profiles with Fermentation Decisions
Last updated: 10/2024
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 |