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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 NeutralPromote Mouthfeel & Structure
Add non-Sacc yeast
directly to juice
Bioprotection and antioxidant25 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 antioxidation30 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 aromatics60 – 100 NTU80 - 100 NTU80-120 NTU
Add non-Sacc yeast
directly to fermentation
vessel
Enhance sensory complexity25 g/hL FLAVIA™N/A25 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/hLDV10™ or EC1118™ at 25 g/hLBA11™, 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 stress60-70°F50-80°F60-75°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 profile25-50 g/hL
OPTI-WHITE™
30 g/hL NOBLESSE30 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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