372: The Science Behind Spontaneous Fermentation

372: The Science Behind Spontaneous Fermentation

Author: Ria Windcaller: Award-winning Cidermaker, Podcaster | Craft Beer Columnist June 28, 2023 Duration: 59:33

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.

Ep: 372 of Cider Chat - Hugues Guichard at CiderCon 2023 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

Mentions in this Chat


There’s a whole world in a glass of cider, and Cider Chat is your invitation to explore it. Hosted by award-winning cidermaker and writer Ria Windcaller, this podcast travels far beyond the bottle to meet the people who make the global cider culture so vibrant. Each conversation is a journey-you might find yourself in a heritage orchard learning the history of forgotten apple varieties, in a bustling taproom with an importer explaining regional traditions, or in a kitchen with a chef pairing cider with unexpected foods. The discussions get into the delightful nuances, too, whether that’s the semantics of what we even call this drink or how the concept of terroir translates from soil to sip. It’s not just about production; it’s about the community, the travel, and the stories that fermentation unlocks. This is for anyone curious about the craft, history, and sheer enjoyment of fermented apple juice in all its forms. So, pour a glass and settle in for a series that feels like a wide-ranging, informative, and genuinely good-humored chat with friends who happen to be obsessed with cider. You’ll come away with a deeper appreciation for every effervescent, tart, or sweet sip, hearing directly from the growers, makers, and enthusiasts who are shaping this drink’s exciting present and future.
Author: Language: English Episodes: 501

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