Preventing and Treating Oxidative Damage in Cider

Last updated: 11/2023

Applies to: Cidermakers looking for strategies to prevent and treat oxidative damage in cider. 

OXIDATIVE DAMAGE

Oxidative damage occurs when juice or cider is exposed to excess oxygen during the production process. Oxidation can result in a loss of aroma, the development of off-aromas (bruised apple/sherry), and browning. For more information on the exact mechanisms of oxidative damage, click here.

PREVENTING OXIDATIVE DAMAGE

BEST PRACTICEEXPLANATIONRECOMMENDATION (product, dosage, notes)
Use good cellar practices to minimize oxygen pickup throughout the cidermaking processOxygen participates in the oxidation cascade which leads to the degradation of aromas and the browning of color

Keep headspace to a minimum (except during active fermentation) an blanket headspaces in vessels with protective gases (CO2, argon, or nitrogen) to minimize oxygen contact with liquid

Minimize dissolved oxygen pick-up
during cellar movements and packaging
Consider using a non-Saccharomyces yeast prior to fermentationCertain non-Saccharomyces
yeast can scavenge oxygen and metal ions that participate in the oxidation cascade which if left can damage color and aroma

Add LEVEL2 INITIAâ„¢(7-25 g/hL):

  • During transport of juice
  • During thawing of concentrate
During clarification/settling prior to fermentation
Consider using a gallotannin pre- or post-fermentation

Certain tannins can interact with metal ions, quinones, and enzymes like laccase to disrupt the oxidation cascade

Add ESSENTIAL ANTIOXIDANTâ„¢ (1-6 g/hL)

Consider using a yeast derivative nutrient Certain yeast derivative nutrients can scavenge quinones that participate in the oxidation cascadeAdd GLUTASTAR™(30 g/hL) any time before the end of fermentation
Consider using other antioxidant agents

Other antioxidation agents can disrupt the oxidation cascade at various points.

PURE-LEES LONGEVITYâ„¢(20-40 g/hL)

Maintain adequate levels of SO2

TREATING OXIDATIVE DAMAGE

BEST PRACTICEEXPLANATIONRECOMMENDATION (product, dosage, notes)

Perform bench trials to determine the most suitable treatment for your cider

Many of these products help to remove oxidized compounds and refresh aromas to counterbalance the effects of oxidation

Fining agents:

Tannins:

Add SO2SO2 will bind with acetaldehyde (which smells like bruised apples and honey) and render it odorless (temporarily)

Maintain adequate levels of SO2

(please note: lower SO2 level are advised for canning or kegging)

Preventing and Treating Oxidative Damage in Cider

Last updated: 11/2023

Applies to: Cidermakers looking for strategies to prevent and treat oxidative damage in cider. 

OXIDATIVE DAMAGE

Oxidative damage occurs when juice or cider is exposed to excess oxygen during the production process. Oxidation can result in a loss of aroma, the development of off-aromas (bruised apple/sherry), and browning. For more information on the exact mechanisms of oxidative damage, click here.

PREVENTING OXIDATIVE DAMAGE

BEST PRACTICEEXPLANATIONRECOMMENDATION (product, dosage, notes)
Use good cellar practices to minimize oxygen pickup throughout the cidermaking processOxygen participates in the oxidation cascade which leads to the degradation of aromas and the browning of color

Keep headspace to a minimum (except during active fermentation) an blanket headspaces in vessels with protective gases (CO2, argon, or nitrogen) to minimize oxygen contact with liquid

Minimize dissolved oxygen pick-up
during cellar movements and packaging
Consider using a non-Saccharomyces yeast prior to fermentationCertain non-Saccharomyces
yeast can scavenge oxygen and metal ions that participate in the oxidation cascade which if left can damage color and aroma

Add LEVEL2 INITIAâ„¢(7-25 g/hL):

  • During transport of juice
  • During thawing of concentrate
During clarification/settling prior to fermentation
Consider using a gallotannin pre- or post-fermentation

Certain tannins can interact with metal ions, quinones, and enzymes like laccase to disrupt the oxidation cascade

Add ESSENTIAL ANTIOXIDANTâ„¢ (1-6 g/hL)

Consider using a yeast derivative nutrient Certain yeast derivative nutrients can scavenge quinones that participate in the oxidation cascadeAdd GLUTASTAR™(30 g/hL) any time before the end of fermentation
Consider using other antioxidant agents

Other antioxidation agents can disrupt the oxidation cascade at various points.

PURE-LEES LONGEVITYâ„¢(20-40 g/hL)

Maintain adequate levels of SO2

TREATING OXIDATIVE DAMAGE

BEST PRACTICEEXPLANATIONRECOMMENDATION (product, dosage, notes)

Perform bench trials to determine the most suitable treatment for your cider

Many of these products help to remove oxidized compounds and refresh aromas to counterbalance the effects of oxidation

Fining agents:

Tannins:

Add SO2SO2 will bind with acetaldehyde (which smells like bruised apples and honey) and render it odorless (temporarily)

Maintain adequate levels of SO2

(please note: lower SO2 level are advised for canning or kegging)