Cider Yeast Bread

Making bread from cider yeast.

Have you ever wondered how the yeast used to make bread is different from that used to make cider, beer, and wine? First off, the standard yeast used for most fermented food products is Saccharomyces cerevisiae. So, fundamentally, the yeast has the same basic characteristics. However, just like yeast have different characteristics when fermenting wine … Continue reading Cider Yeast Bread

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: 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

Yeast Impact on Sugar and Acids

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Yeast impact on residual sugar and acid in cider. While the research by M. Lorenzini and associates was done to assess the impact of yeast on volatile compounds in hard cider(1), I found it interesting for another reason. As part of the study, they noted the amount of ethanol each yeast produced and the corresponding … Continue reading Yeast Impact on Sugar and Acids

Exploring Alternative Hard Cider Yeasts

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Alternative Cider Yeast: Exploring High Aroma Non-Saccharomyces Cerevisiae Yeast While Saccharomyces Cerevisiae is the dominant yeast use for beer and wine, is it the best yeast for making hard cider? Many Saccharomyces Cerevisiae strains used for beer have mutated through yeast harvesting, cropping, and selective pressure placed on them over many years. These have created … Continue reading Exploring Alternative Hard Cider Yeasts

The 3-Phases of Natural Fermentation

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The phases of a wild/natural cider fermentation Apple juice fermented using its native microflora (yeast and bacteria) or what is sometimes called a wild fermentation, normally goes through three natural phases(1). Note that the length of each phase is impacted by temperature. The chart reflects a fermentation at temperatures of 14-22C (60-72F). The first phase … Continue reading The 3-Phases of Natural Fermentation