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.

  • 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

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

Cider Chat
Podcast Episodes
049: Agathe Letellier | Manoir d'Apreval, Normandy - France [not-audio_url] [/not-audio_url]

Duration: 1:13:21
Are you a cider fan? Then follow this podcast on twitter @ciderchat In this chat: Agathe Letellier is making cider, pommeau and calvados at her cidery Manoir d'Apreval in Pennedepie in Normandy, France. It is a coastal c…
048: Heleen Nobel & Eelco Huizinga | Appels en Peren, Netherlands [not-audio_url] [/not-audio_url]

Duration: 46:40
Appels en Perren is the first retail store in Amsterdam selling only Apple and Pear products from the Netherlands and European countries such as France, Germany and the UK. In this week's chat we speak with Heleen Nobel…
047: CiderDays 2016 Schedule | The Oldest Ciderfest in the US [not-audio_url] [/not-audio_url]

Duration: 44:44
Simultaneous cider events! Oh My! In this chat I provide insider tips on: The 2016 CiderDays Schedule, held in Franklin County Massachusetts on the first week of November since 1994 Where to buy cider Where to find bulk…
046: Going to CiderDays | Insider Tips, Massachusetts [not-audio_url] [/not-audio_url]

Duration: 58:35
With a bit of history on the oldest Cider Fest in the US held the 1st weekend of November. CiderDays (yes it has always been spelled as one word) was founded in 1994, by Judith and Terry Maloney or West County Cider in C…
045: J. Cline Ph.D. & D. Plotkowski | Pomology Cider Research, Canada [not-audio_url] [/not-audio_url]

Duration: 1:01:59
Dr. John Cline and Derek Plotkowski chat on the study of pomes, i.e., Pomology and their current research on cider apples. They are based at the University of Guelph in Ontario Canada. John Cline Pomology and Cider in On…
044: Sebastian Lousada | Flag Hill Farm Cider, VT [not-audio_url] [/not-audio_url]

Duration: 1:03:57
Meet Sebastian Lousada Flag Hill Farm makers of what they call Vermont Organic Hard Cider, is fully off the grid, certified organic, and producers of both cider and Pomme-de-vie AND I bet you haven't heard of it! So Grab…
043: Colin Davis | Shacksbury Cider, VT [not-audio_url] [/not-audio_url]

Duration: 1:01:33
Colin Davis is Production Manager and cidermaker at Shacksbury, a cidery based in northern Vermont in the town of Shoreham. Shacksbury was incorporated in 2013 and began selling ciders in 2014. Unlike many new startups t…
042: Jennifer Smith & Sara Grady | Women Leaders in Cider for NY [not-audio_url] [/not-audio_url]

Duration: 45:55
Jennifer Smith the Executive Director of New York Cider Association and Sara Grady Founder of NY Cider Week discuss the state's commitment to cider and upcoming events. I sat down for a chat with these two women who are…
041: Emily Ritchie | Northwest Cider Association [not-audio_url] [/not-audio_url]

Duration: 44:45
Emily Ritchie is the Executive Director of the Northwest Cider Association a region covering Washington, Oregon, Idaho, Montana and British Columbia. This region's cider scene is on fire and growing! Emily Ritchie The No…
040 Diego Rivera | Quebrada del Chucao, Chile [not-audio_url] [/not-audio_url]

Duration: 1:04:58
Quebrada del Chucao is a family owned cidery in Villarica (vee aree-ka), a village located in southern Chile. The Nahrwold family along with cousin Diego Rivera have been making cider commercially since 2012. Villarica i…