372: The Science Behind Spontaneous Fermentation

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:hugues.guichard@ifpc.eu

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