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Home > Cider Chat > 372: The Science Behind Spontaneous Fermentation
Podcast: Cider Chat
Episode:

372: The Science Behind Spontaneous Fermentation
Category: Arts
Duration: 00:59:33
Publish Date: 2023-06-28 07:00:00
Description: 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.

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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

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