Cider production has undergone a revival since the 2000s. These beverages were previously viewed as the drink of choice for underage youths and elderly farmers, but producers have reinvented the product’s image to appeal to a new generation of consumers.
The growth of the cider market is mainly driven by increasing consumer demand for alcoholic beverages with low alcohol content, changing consumer preferences for natural and organic products, and the emergence of innovative flavours and styles of cider. The market is also being influenced by factors such as the growth of the craft beer industry, the increasing popularity of gluten-free products, and rising disposable incomes in emerging markets.
Other ciders besides traditional cider include sweet, flavoured, hopped, iced, and barrel-aged ciders, as well as perry ciders and fruit wines.
Both wine and cider are fermented alcoholic beverages that are made from fruit, and they share many similarities in their production processes. Wine is typically made from grapes, while cider is made from apples or other fruit, sometimes from juice concentrate, but the fermentation process is similar in both cases. The fruit is crushed to extract the juice, which is then fermented with yeast to convert the sugar in the juice to alcohol. This process can take several weeks or months, depending on the specific fermentation conditions.
At Oenobrands, we focus on using biotechnology to help the wine industry, but we know that the cider market is becoming more and more important. With our knowledge of fermentation technology and microbial management, we can help cider makers improve their production methods and the quality of their products by giving them valuable insights and solutions. Whether you are a small-scale craft cider maker or a large commercial producer, we can help you achieve your goals and succeed in this dynamic and rapidly evolving industry.
… we can help cider makers improve their production methods and the quality of their products by giving them valuable insights and solutions.
Different fruits have different amounts and types of pectin or starch, which both make it harder to get juice out of them and do things like pressing, clarifying, and fermenting.
Whether you process fresh juice, pulp, or juice concentrate, our Rapidase enzymes play an essential role in:
Our range of yeast and bacteria strains have been carefully selected to optimise the fermentation process of cider, ensuring consistent quality and efficiency. Our solutions allow for greater control over the fermentation process, resulting in a more stable and predictable product.
We are already present in the cider industry, with customers producing from apple juice concentrate and using Fermivin PDM. Indeed, for this type of cider, they appreciate the performance of Fermivin PDM, such as its ability to complete the fermentation (high gravity), respect the aroma of the fruit, and produce clean aromas.
In addition, we have yeasts in our portfolio that match more specific consumer preferences for cider styles, allowing you to create improved products with different profiles.
Ciders produced with Fermivin VINEAE have the most unique aroma profile, which can be linked to the higher production of some acetates and the lowest production of ethyl and methyl esters (Figures 1 and 2).
Fermivin VINEAE had the highest levels of key aroma compounds like propyl acetate, which was four times higher than any other strain, and 2-phenylethyl acetate ester, which was thirty times higher than any other strain.
The cider produced with Fermivin VINEAE differed by having a mixture of fruity and floral notes, sweetness (syrup and baked apples), as well as liquor nuances, making this strain the most versatile for cider production.
In recent trials, Alchemy IV revealed its potential for producing distinctive volatile aroma compounds.
This confirms why our existing customers, the cidermakers love this blend of yeasts, Alchemy IV, for its steady fermentation, low nutrient requirements, and great aromatics.
Its overproduction of ethyl hexanoate (pineapple odour) was highlighted, while its production of isoamyl acetate (banana flavour), isobutyl acetate, and butyl acetate remained low, which leads to more fruity aromas.
People said that the final ciders had a very strong and complex aroma, with notes of apple, grapes, raisins, and caramel.
Notable levels of methyl esters are produced by Exotics MOSAIC, Legacy VIN 13, and Alchemy I. These yeasts contribute to increased aromatic intensity, which is noticed during tasting as intense fresh apple notes. Recent trials showed that VIN 13 and Alchemy I produced a large amount of acetates, including a large concentration of isoamyl acetate (figure 4). These three yeasts also produced a large amount of phenylethyl alcohol, imparting complexity with rose and flower notes.
Acetate compounds have a great impact on cider flavours. It was found that these four Fermivin yeasts produced significant levels of acetate compounds (see gain compared to Fermivin PDM in Figure 6), increasing the intensity and the fermentative notes. Phenylethyl acetate provides rose and stronger cider notes, while methyl esters provide more complexity.
Fermivin P21 was found to produce the cider that tasted the most like white wine, while cider produced with Fermivin PF6 revealed more caramel and honey notes. Fermivin IT61 produced tropical notes in cider, while Fermivin AR2 produced pear aromas.
It is known that fruit wines and meads have low nutrient contents. Adapted yeast nutrition is essential to ensure optimal flavour and aroma profiles. It will also help the yeast complete fermentation and avoid volatile acidity and H2S issues.
We also know that cider makers can see nitrogen as a scary element due to possible spoilage.
That is why we recommend Natuferm Bright for its aromatic impact on cider. This autolysed yeast is rich in free amino acids, which are precursors of esters and stimulate varietal thiol liberation.
By enhancing the levels of mannoproteins in cider, Oenobrands’ solutions can improve the stability and sensory properties of the beverage, resulting in a higher-quality product. The proof is in the taste. Have a look at the Final touch mannoproteins, which are POP, TONIC, and GUSTO, for their obvious effect on mouthfeel and their specialties like freshness, fruitiness, and cleanliness that they bring to the cider.
With a highly qualified team of experts in many fields, Oenobrands strives to offer winemakers’ novel and scientifically sound solutions, as well as to highlight the positive synergies between its products.
Search your solution or product
Tell us about your difficulties, and we will answer you
