Alternative Cider Yeast: Pichia kluyveri Overview

Alternative Yeast: Pichia Kluyveri

Pichia kluyveri is found on many types of fruit but also on the fleshy part of the plant(1). Several isolated strains came from prickly pears in Arizona and California, which I appreciate given where I currently live. However, it was also isolated from olives and is very common on apples as well as coffee. It … Continue reading Alternative Cider Yeast: Pichia kluyveri Overview

Mannoproteins in Cider

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Yeast Cell Wall - Mannoprotein Structure What are mannoproteins and why would they be important to hard cider? Mannoproteins are a combination of polysaccharides and proteins bound up in the yeast cell wall. They are connected to the cell membrane that surrounds the yeast. This membrane retains all the key parts of a yeast cell … Continue reading Mannoproteins in Cider

Glycerol: The Benefit of Non-Saccharomyces Yeast

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Glycerol & Non-Saccharomyces Yeast Much of my recent research and reading has been on yeast, especially non-Saccharomyces genera. Wine, beer, bread, and most commercial food fermentation is performed by the Saccharomyces cerevisiae genus. But, there is a new push to explore and use non-Saccharomyces strains, especially in wine making. The biggest reasons are 1) aroma … Continue reading Glycerol: The Benefit of Non-Saccharomyces Yeast

Alternative Cider Yeast: Starmerella bacillaris (Candida zemplinina) Overview

Starmerella bacillaris: Alternative Cider Yeasts

Originally isolated from grapes in California in 2002 and classified as Candida zemplinina in 2003. It was later changed to Starmerella bacillaris. The two samples I obtained from the USDA were logged under Candida zemplinina. Like many yeast, the advent of DNA sequencing has helped better classify many different yeast strains. However, recognize that you … Continue reading Alternative Cider Yeast: Starmerella bacillaris (Candida zemplinina) Overview

Alternative Cider Yeast: Hanseniaspora uvarum Overview

Alternative Cider Yeast: Hanseniaspora uvarum

This is the second of the non-Saccharomyces cerevisiae yeast that I plan to explore next season. In my first post on alternative yeast for hard cider, I covered Lachancea thermotolerans. A yeast that was misclassified for over 70 years before being identified through gene sequencing in 2003. This post is about Hanseniaspora uvarum, which is … Continue reading Alternative Cider Yeast: Hanseniaspora uvarum Overview

Alternative Cider Yeast: Lachancea thermotolerans Overview

Alternative Cider Yeast: Lachancea thermotolerans Overview

As I noted in my Mâlus Trivium post about potential alternative yeast for hard cider, there are several I plan to trial for the next season so I thought I would highlight each. One of those is Lachancea thermotolerans. The Lanchancea genus is a relatively newcomer from a classification perspective. In 2003, a new multi-gene … Continue reading Alternative Cider Yeast: Lachancea thermotolerans Overview