Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Yeast Derivative Products (YDPs) can aid with fermentation by providing nitrogen and nutrients and with clarity by binding with colloidal compounds. But recent research has been focusing on how they can impact aroma. Remember that YDPs are just inactivated yeast developed to provide specific reactionary compounds. YDPs are made by using heat, enzymes, or even … Continue reading Yeast Derivative Products (YDPs) & Aroma
Glucophilic and Fructophilic An interesting aspect about yeast is the preference it has for types of sugar. Most yeast prefer glucose so they are what is called glucophilic. The most common fermentation yeast, Saccharomyces cerevisiae, used for wine, beer, and bread is generally glucophilic. While many strains are capble of processing glucose snd fructose, some … Continue reading Cider Words: Glucophilic & Fructophilic
Words related to yeast and their impact on hard cider When making hard cider, the yeast you are using is a critical component. Therefore, I thought a great “Cider Word” article would be to review some of the key but uncommon words that describe the science around how the yeast in your cider works. Familiarizing … Continue reading Cider Words: Yeast
Ehrlich Pathway: Fusel Alcohol Creation Fusel alcohols or what are also called higher alcohol add aromatic complexity to hard cider and other fermented beverages. Yes, too much of them can lead to undesirable or overwhelming flavors. But, like all things in life, moderation is the spice of life. While most Yeast Assimilable Nitrogen comes from … Continue reading Ehrlich Pathway Explained
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