{"id":31047,"date":"2021-08-25T09:32:41","date_gmt":"2021-08-25T07:32:41","guid":{"rendered":"https:\/\/fermentis.com\/?page_id=31047"},"modified":"2022-09-05T11:08:08","modified_gmt":"2022-09-05T09:08:08","slug":"exploring-cider-profiles","status":"publish","type":"page","link":"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/cider\/exploring-cider-profiles\/","title":{"rendered":"Exploring diversity of cider profiles through the selection of new yeast strains"},"content":{"rendered":"\n  <div class=\"banner has-hover\" id=\"banner-1006301389\">\n          <div class=\"banner-inner fill\">\n        <div class=\"banner-bg fill\" >\n            <img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"614\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/apples-tree-1024x616.jpg\" class=\"bg attachment-large size-large\" alt=\"Apple tree for cider - Fermentis\" \/>                        <div class=\"overlay\"><\/div>            \n                    <\/div>\n\t\t\n        <div class=\"banner-layers container\">\n            <div class=\"fill banner-link\"><\/div>            \n   <div id=\"text-box-1477753743\" class=\"text-box banner-layer x50 md-x50 lg-x50 y50 md-y50 lg-y50 res-text\">\n                                <div class=\"text-box-content text dark\">\n              \n              <div class=\"text-inner text-center\">\n                  \n\t<div id=\"text-901861568\" class=\"text\">\n\t\t\n<h2><span style=\"font-size: 100%;\">Exploring diversity of cider profiles through the selection of new yeast strains<\/span><\/h2>\n<p><i>By Etienne Dorignac, Fermentis Academy Manager &amp; Oenologist, Fermentis<\/i><\/p>\n<h2>\u00a0<\/h2>\n\t\t\n<style>\n#text-901861568 {\n  color: rgb(255,255,255);\n}\n#text-901861568 > * {\n  color: rgb(255,255,255);\n}\n<\/style>\n\t<\/div>\n\t\n              <\/div>\n           <\/div>\n                            \n<style>\n#text-box-1477753743 {\n  width: 82%;\n}\n#text-box-1477753743 .text-box-content {\n  font-size: 100%;\n}\n<\/style>\n    <\/div>\n \n        <\/div>\n      <\/div>\n\n            \n<style>\n#banner-1006301389 {\n  padding-top: 300px;\n  background-color: rgb(255, 255, 255);\n}\n#banner-1006301389 .overlay {\n  background-color: rgba(0, 0, 0, 0.331);\n}\n#banner-1006301389 .banner-bg img {\n  object-position: 30% 44%;\n}\n<\/style>\n  <\/div>\n\n\n\n\t<section class=\"section\" id=\"section_874115219\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row align-center\"  id=\"row-1010881369\">\n\n\t<div id=\"col-1883157519\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Introduction &#8211; the cider market<\/h2>\n<p>Although the global cider market has been constantly growing over the past 15 years, the growth rate has progressively slowed down in the last 5 years.<\/p>\n<p>In fact, we see from the last data published (AICV) that the significant increase of consumption observed between 2005 and 2015, from 13.5 million hectoliters (MhL) to 24 MhLs, mainly driven by new regions such as North America, Australasia and Africa <em>versus<\/em> older markets such as West Europe and Latin America, progressively flattened out to reach about 26 MhLs in 2019. \u00a0<\/p>\n<p>In addition, the distribution between regions has not been changing much in recent years\u2026 In this context, cidermakers are facing competition challenges and need to find new ways to boost their market by standing apart from each other.<\/p>\n<p>Among the main diversification tools, they have in hands, the choice of the raw materials and the recipe; but also, the selection of the yeast strain and the conditions applied to carry out the fermentation can drastically affect cider organoleptic profiles.<\/p>\n<p>In this way, Fermentis R&amp;D selected 4 new yeast strains dedicated to ciders whose characterization will be presented in this article.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-863344679\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1856561461\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"741\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/apples.jpg\" class=\"attachment-large size-large\" alt=\"Cider apples on tree - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/apples.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/apples-768x711.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/apples-600x556.jpg 600w\" sizes=\"auto, (max-width: 800px) 100vw, 800px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1856561461 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-1121819879\">\n\n\t<div id=\"col-399538837\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2><strong>Evaluation of different yeast strains through different types of cidermaking<\/strong><\/h2>\n<h2>1. Cider<\/h2>\n<p>What could be considered as a \u201ccider\u201d is actually very variable depending on the countries and the substrates: 100% apples, types of apples, addition of other fruits such as pears, usage of juice, concentrates or external sugars\u2026In addition, the number of recipes can hugely differ, what makes a standard study almost impossible.<\/p>\n<p>Consequently, the characterization was based on 4 major recipes that could embrace the main problematics faced by cidermakers around the world: types of apples used, source and quantity of sugars, completion or voluntary stop of fermentation (to eventually leave some residual sugars) and fermentation temperature.<\/p>\n<p>The different recipes are detailed in Table 1.<\/p>\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1610298327\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1249\" height=\"612\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-table.png\" class=\"attachment-original size-original\" alt=\"Cider yeast strain table - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-table.png 1249w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-table-800x392.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-table-1024x502.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-table-768x376.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-table-600x294.png 600w\" sizes=\"auto, (max-width: 1249px) 100vw, 1249px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1610298327 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><span style=\"font-size: 90%;\"><strong>Tab. 1<\/strong> Types and characteristics of the cider recipes carried out for the study. Main differences highlighted in bold red. *DAP: diammonium phosphate as source of ammonium ions, **SpringFerm\u2122 and SpringFerm Xtrem\u2122 represent respectively partial and total yeast autolysates as sources of amino acids as well as lipids, vitamins and other oligoelements.<\/span><\/p>\n<p>All fermentations have been carried out at the experimental cellar of the Institut Fran\u00e7ais des Productions Cidricoles (IFPC), French research institute specialized in cidermaking; in 15L glass vessels, with a standardized oxygen rate addition (1.5mg\/L) and under inert atmosphere (N2).<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row\"  id=\"row-1826883138\">\n\n\t<div id=\"col-565102654\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>2. Yeast strain characterisation<\/h2>\n<p>It is easily understandable that, from the traditional French sweet cider to the American hard dry cider, most of the fermentation conditions are becoming increasingly difficult even though nutrition and temperature were adjusted.<\/p>\n<p>It was therefore interesting to try different yeast strains through all these recipes in order to select the most diverse and appropriate ones. From more than 20 strains evaluated, we\u2019ll highlight the main results for 4 of them (SafCider\u2122 AB-1, SafCider\u2122 TF-6, SafCider\u2122 AS-2 and SafCider\u2122 AC-4), more specifically as it relates to their robustness; and their analytical and aromatic profiles.<\/p>\n\n\t\t<div class=\"tabbed-content\">\n\t\t\t\n\t\t\t<ul class=\"nav nav-tabs nav-uppercase nav-size-normal nav-left\" role=\"tablist\"><li id=\"tab-robustness\" class=\"tab active has-icon\" role=\"presentation\"><a href=\"#tab_robustness\" role=\"tab\" aria-selected=\"true\" aria-controls=\"tab_robustness\"><span>Robustness<\/span><\/a><\/li>\n<li id=\"tab-analytical-profile\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_analytical-profile\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_analytical-profile\"><span>Analytical profile<\/span><\/a><\/li>\n<li id=\"tab-aromatic-profile\" class=\"tab has-icon\" role=\"presentation\"><a href=\"#tab_aromatic-profile\" tabindex=\"-1\" role=\"tab\" aria-selected=\"false\" aria-controls=\"tab_aromatic-profile\"><span>Aromatic profile<\/span><\/a><\/li><\/ul><div class=\"tab-panels\"><div id=\"tab_robustness\" class=\"panel active entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-robustness\">\n<div class=\"row\"  id=\"row-825679092\">\n\n\t<div id=\"col-425619608\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>To assess the robustness of the strains towards difficult fermentation conditions, i.e. high sugar concentration (and content in the most difficult to assimilate fermentable sugars, i.e. fructose), low pH, nutrient deficiency, low temperature\u2026 Figure 1 shows the kinetics as well as the remaining sugars at the end of the fermentation in the hard cider.<\/p>\n<p>The strain SafCider\u2122 TF-6 clearly stands apart from the other strains as it was not able to finish the fermentation and typically left ~25 g\/L of sugars, among which fructose was a major part. This feature was observed in most of all matrices, as TF-6 was only able to finish the fermentation till dryness in the English cider (high YAN, low tannicity, then less inhibition and more O2 availability, high temperature), highlighting the bigger needs of this particular strain and the fact that the selection can be crucial depending on the cidermaker target. A higher sensitivity to high concentration of SO2 (50 mg\/L maximum) is as well to be noticed for this strain.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-425792929\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_532576312\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"968\" height=\"528\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/hard-cider-kinetics.png\" class=\"attachment-original size-original\" alt=\"Cider yeast strain kinetics - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/hard-cider-kinetics.png 968w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/hard-cider-kinetics-800x436.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/hard-cider-kinetics-768x419.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/hard-cider-kinetics-600x327.png 600w\" sizes=\"auto, (max-width: 968px) 100vw, 968px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_532576312 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><span style=\"font-size: 90%;\">Fig.1 Kinetics follow-up through the American hard dry cider recipe.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div>\n<div id=\"tab_analytical-profile\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-analytical-profile\">\n<div class=\"row\"  id=\"row-1801464325\">\n\n\t<div id=\"col-243040450\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>All basic analytical parameters at the end of the fermentation have been determined. Among the most interesting ones, the acidity profile is of particular interest as it reflects the metabolic behavior of the strain that could have a real impact on the organoleptic profile.<\/p>\n<p><strong><em>Figure 2<\/em><\/strong> shows the acidity profiles of strains in the English cider recipe. Most significant with SafCider\u2122 AB-1 and maybe not as much with the other strains, we could see that some strains are able to consume the major organic acid present in apples, i.e., the malic acid, in significant amount through the malo-ethanolic pathway; and thus, decreasing the total acidity and its feeling.<\/p>\n<p>To the contrary, some strains, such as SafCider\u2122 AC-4, are preserving this acidity and maintain a crispy feeling (observed but not shown here). Moreover, the ability of strains to produce acetic acid during fermentation from the glycolysis pathway can also affect the aromatic profile, degrading its quality at too high concentration (vinegar flavors). For this attribute, all strains were selected for their low production with always the SafCider\u2122 TF-6 being a \u201cclean\u201d strain towards deviations like SO<sub>2<\/sub> and acetaldehyde production as well.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-50936403\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1497429966\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1102\" height=\"670\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-acidity.png\" class=\"attachment-original size-original\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-acidity.png 1102w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-acidity-800x486.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-acidity-1024x623.png 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-acidity-768x467.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-acidity-600x365.png 600w\" sizes=\"auto, (max-width: 1102px) 100vw, 1102px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1497429966 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><span style=\"font-size: 90%;\"><strong>Fig.2<\/strong> Acidity profiles through the English dry cider recipe.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div>\n<div id=\"tab_aromatic-profile\" class=\"panel entry-content\" role=\"tabpanel\" aria-labelledby=\"tab-aromatic-profile\">\n<div class=\"row\"  id=\"row-618779946\">\n\n\t<div id=\"col-16823814\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>In addition to higher alcohols, two major types of aromatic compounds are produced by yeast strains during fermentation and have a significant impact on the aromatic profile of all beverages: (1) the acetate esters, whose most famous and abundant one is the isoamyl acetate with its distinctive banana and candy notes and which is recognized as an overall aroma enhancer; and (2) the ethyl esters, whose most abundant ones are the linear chain ethyl esters from 4 to 10 carbons (C4-butanoate, C6-hexanoate, C8-octanoate and C10-decanoate) and which confer more discrete but more complex floral and fruity characters. Huge differences in the release of these compounds can drastically affect the flavor perceptions of beverages, the same applying for ciders. In <strong><em>Figure 3<\/em><\/strong>, all matrices have been taken to compare the aromatic behavior of the strains in different conditions.<\/p>\n<p>We noticed big differences between strains; and even if aromatic compounds concentrations were of course impacted by the recipe and more specifically the amount of sugars fermented (especially for isoamyl acetate whose acetate part is directly linked to the glycolysis pathway), we could extract common trends. Except for the English cider, SafCider\u2122 TF-6 showed always higher production of isoamyl acetate than others. This will be illustrated in terms of flavor but also aromatic intensity in the last paragraph of this article.<\/p>\n<p>For the English cider only, SafCider\u2122 TF-6 was indeed able to dry the sugars and not leave any residual sugars, suggesting a strong relationship between the stress generated at the end of the fermentation and the aroma produced. SafCider\u2122 AC-4 showed particularly high but quite stable ethyl esters production (driven by ethyl octanoate \u2013 fruity\/floral), hypothesizing a reliable complexity in the flavors. SafCider\u2122 AB-1 and particularly SafCider\u2122 AS-2 increased their ester production along with the difficulty of the recipe with SafCider\u2122 AB-1 being on the low values, more respecting the raw material.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2094008207\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1411853284\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"729\" height=\"771\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-isoamyl-ethyl-ester.png\" class=\"attachment-original size-original\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-isoamyl-ethyl-ester.png 729w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-isoamyl-ethyl-ester-600x635.png 600w\" sizes=\"auto, (max-width: 729px) 100vw, 729px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1411853284 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><span style=\"font-size: 90%;\">Fig.3 Strain aromatic profiles for all recipes regarding isoamyl acetate and ethyl esters (C4, C6, C8 and C10) odor active values (= concentration\/perception threshold). *: Sole recipe in which TF-6 was able to dry the sugars. NA = Non-Available.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<\/div><\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-794185767\">\n\n\t<div id=\"col-1988051188\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Focus on French Traditional Sweet Cider \u2013 Strain Baseline<\/h2>\n<p>Relying on the expertise of IFPC and their trained taste panel specialized on French traditional sweet ciders, professional tastings have been carried out on French cider experiments, both stopped with around ~30 g\/L of residual sugars (called \u201cBrut\u201d ciders in French). The specificity of this tasting was to assess first the global fruitiness of the ciders with two major descriptors: (1) \u201cFruity\/Floral\u201d corresponding to fresh fruit (apple, pear, banana\u2026) feeling; and (2) \u201cCooked fruits\u201d related to ripe or processed fruits (like compote), aromas that are not necessarily looked for but adding complexity to the final cider. After this evaluation, it was then asked to tasters to detail fresh and cooked fruit notes to identify the aromatic drivers for each strain and to evaluate off-flavors as well, such as phenolic and sulfury aromas. Finally, a simple evaluation of the basic tastes was done: Sweet, acid, bitter and astringent.<\/p>\n<p>From these tastings, SafCider\u2122 TF-6 (especially) and SafCider\u2122 AS-2 were scored as the highest in fresh but also cooked fruits, whereas SafCider\u2122 AC-4 was judged less expressive and predominantly oriented towards freshness; and SafCider\u2122 AB-1 was more discrete (data not shown).<\/p>\n<p>More interesting were the detailed fresh fruits perceived by tasters as shown in <strong><em>Figure 4<\/em><\/strong>. \u00a0Obviously, sensory characterization of all ciders was driven by detection of apple notes, but SafCider\u2122 TF-6 scored high for most of the fruits, especially banana-pear and red fruits. SafCider\u2122 AS-2 and SafCider\u2122 AC-4 respectively exhibited more citrus and floral notes, whereas SafCider\u2122 AB-1 was mainly centered on apple.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-2098770956\" class=\"col medium-6 small-12 large-6\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1300501582\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"824\" height=\"502\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-taste-profiles.png\" class=\"attachment-original size-original\" alt=\"Cideryeast strain fruity and floral notes - Fermentis\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-taste-profiles.png 824w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-taste-profiles-800x487.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-taste-profiles-768x468.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-taste-profiles-600x366.png 600w\" sizes=\"auto, (max-width: 824px) 100vw, 824px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1300501582 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><span style=\"font-size: 90%;\"><strong>Fig.4<\/strong> Detail of fruity\/floral notes for the French sweet cider.<\/span><\/p>\n<p>Both these \u00a0general and detailed notes are actually quite well related with the production of aromatic compounds highlighted in the previous paragraph; with higher production of isoamyl acetate by SafCider\u2122 TF-6, offering thus more aromatic intensity but enhanced aromatic complexity towards the other fruits as well; followed by SafCider\u2122 AS-2 and SafCider\u2122 AC-4, the latter producing mainly ethyl esters such as ethyl octanoate; \u00a0which could explain these red fruits and specifically floral notes. SafCider\u2122 AB-1 was the less exuberant and expressing more the raw material thanks to its quite discrete aroma production<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-247276791\">\n\n\t<div id=\"col-1194536535\" class=\"col medium-10 small-12 large-10\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_527733811\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"890\" height=\"667\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-baseline.png\" class=\"attachment-original size-original\" alt=\"Fermentis cider baseline\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-baseline.png 890w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-baseline-800x600.png 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-baseline-768x576.png 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2021\/08\/cider-baseline-600x450.png 600w\" sizes=\"auto, (max-width: 890px) 100vw, 890px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_527733811 {\n  width: 91%;\n}\n<\/style>\n\t<\/div>\n\t\n<p><span style=\"font-size: 90%;\"><strong>Fig.5<\/strong> Fermentis cider strains baseline map based on French sweet cider recipe.<\/span><\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-1830120206\" class=\"col medium-2 small-12 large-2\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<p>Together with mouthfeel attributes assessment (data not shown) confirming higher acidity feeling for SafCider\u2122 AC-4 in line with its acidity maintenance and the sweetness feelings for SafCider\u2122 TF-6 and SafCider\u2122 AS-2 possibly linked to their high candy-like aromatic intensity and their higher remaining fructose level (higher sweetening power than glucose or saccharose), Fermentis suggested the map in <strong><em>Figure 5<\/em><\/strong> to describe the impact of these 4 yeast strains and to serve as a baseline for cidermakers in their choices.<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-925067491\">\n\n\t<div id=\"col-1623284316\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Discover the SafCider\u2122 range<\/h2>\n\t\n  \n    <div id=\"product-grid-1279724637\" class=\"row  equalize-box large-columns-5 medium-columns-3 small-columns-2 row-small has-shadow row-box-shadow-1 row-box-shadow-2-hover row-masonry\" data-packery-options='{\"itemSelector\": \".col\", \"gutter\": 0, \"presentageWidth\" : true}'>\n\n  \n\t     <div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"image-zoom\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safcider-ab-1\/\" aria-label=\"SafCider\u2122 AB\u20111\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/cdn.bfldr.com\/G7S7MSWL\/at\/b59vw433862k8r64hg8k5b\/SafCider_AB-1.jpg?auto=webp&amp;format=png\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"SafCider\u2122 AB\u20111\" title=\"SafCider\u2122 AB\u20111\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-left dark\" style=\"background-color:rgb(163, 179, 89);\">\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safcider-ab-1\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">SafCider\u2122 AB\u20111<\/a><\/p><\/div><div class=\"price-wrapper\"><\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tThe right choice for balanced ciders\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"image-zoom\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safcider-ac-4\/\" aria-label=\"SafCider\u2122 AC\u20114\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/cdn.bfldr.com\/G7S7MSWL\/at\/xzsc3n8x6bkcjm6nzvpjtbp\/SafCider_AC-4.jpg?auto=webp&amp;format=png\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"SafCider\u2122 AC\u20114\" title=\"SafCider\u2122 AC\u20114\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-left dark\" style=\"background-color:rgb(163, 179, 89);\">\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safcider-ac-4\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">SafCider\u2122 AC\u20114<\/a><\/p><\/div><div class=\"price-wrapper\"><\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tIdeal to produce fresh and crisp cider\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"image-zoom\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safcider-ac-4-bio\/\" aria-label=\"SafCider\u2122 AC\u20114 BIO\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/cdn.bfldr.com\/G7S7MSWL\/at\/xzsc3n8x6bkcjm6nzvpjtbp\/SafCider_AC-4.jpg?auto=webp&amp;format=png\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"SafCider\u2122 AC\u20114 BIO\" title=\"SafCider\u2122 AC\u20114 BIO\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-left dark\" style=\"background-color:rgb(163, 179, 89);\">\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safcider-ac-4-bio\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">SafCider\u2122 AC\u20114 BIO<\/a><\/p><\/div><div class=\"price-wrapper\"><\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tThe organic version of SafCider\u2122 AC-4\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"image-zoom\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safcider-as-2\/\" aria-label=\"SafCider\u2122 AS\u20112\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/cdn.bfldr.com\/G7S7MSWL\/at\/3s9kq3bv7svw7wn8jp9wjgbj\/SafCider_AS-2.jpg?auto=webp&amp;format=png\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"SafCider\u2122 AS\u20112\" title=\"SafCider\u2122 AS\u20112\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-left dark\" style=\"background-color:rgb(163, 179, 89);\">\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safcider-as-2\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">SafCider\u2122 AS\u20112<\/a><\/p><\/div><div class=\"price-wrapper\"><\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tTo bring sweetness and complexity to your cider\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><div class=\"col\" >\n\t\t\t\t\t\t<div class=\"col-inner\">\n\t\t\t\t\t\t\n<div class=\"badge-container absolute left top z-1\">\n\n<\/div>\n\t\t\t\t\t\t<div class=\"product-small box has-hover box-normal box-text-bottom\">\n\t\t\t\t\t\t\t<div class=\"box-image\" >\n\t\t\t\t\t\t\t\t<div class=\"image-zoom\" >\n\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/fermentis.com\/en\/product\/safcider-tf-6\/\" aria-label=\"SafCider\u2122 TF\u20116\">\n\t\t\t\t\t\t\t\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"300\" height=\"300\" src=\"https:\/\/cdn.bfldr.com\/G7S7MSWL\/at\/bjmxhwb7w4gzc6rmbqfm75z\/SafCider_TF-6.jpg?auto=webp&amp;format=png\" class=\"attachment-woocommerce_thumbnail size-woocommerce_thumbnail\" alt=\"SafCider\u2122 TF\u20116\" title=\"SafCider\u2122 TF\u20116\" \/>\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t \t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<div class=\"image-tools top right show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<div class=\"image-tools grid-tools text-center hide-for-small bottom hover-slide-in show-on-hover\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\n\t\t\t\t\t\t\t<div class=\"box-text text-left dark\" style=\"background-color:rgb(163, 179, 89);\">\n\t\t\t\t\t\t\t\t<div class=\"title-wrapper\"><p class=\"name product-title woocommerce-loop-product__title\"><a href=\"https:\/\/fermentis.com\/en\/product\/safcider-tf-6\/\" class=\"woocommerce-LoopProduct-link woocommerce-loop-product__link\">SafCider\u2122 TF\u20116<\/a><\/p><\/div><div class=\"price-wrapper\"><\/div>\t\t<p class=\"box-excerpt is-small\">\n\t\t\tTo maximize the fruitiness of your cider\t\t<\/p>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t<\/div><\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n<div class=\"row align-center\"  id=\"row-2053589228\">\n\n\t<div id=\"col-1677128573\" class=\"col medium-7 small-12 large-7\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n<h2>Conclusion<\/h2>\n<p>Yeast strains may have a huge impact on cider profiles, not only in terms of fermentation performances and analytics but for sure also from a sensory perception standpoint. As such, they can be considered as a powerful tool to diversify the cider offer in the market and cidermakers can play with them to achieve their final product target.<\/p>\n<p>For this purpose, Fermentis focused its research on the selection of valuable strains dedicated for ciders. SafCider\u2122 AB-1 (Apple Balanced) will suit for all types of balanced ciders even under difficult fermentation conditions. SafCider\u2122 AS-2 (Apple Sweet) will bring to sweet and dry ciders complex aromatic profile between fresh and cooked fruits and a rounder mouthfeel. SafCider\u2122 AC-4 (Apple Crisp) will be applied for highly fresh and crisp sweet or dry ciders. SafCider\u2122 TF-6 (Tutti Fruiti) will be dedicated to intensely fruity but rather sweet and round ciders!<\/p>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n\n\t<div id=\"col-49437317\" class=\"col medium-5 small-12 large-5\"  >\n\t\t\t\t<div class=\"col-inner\"  >\n\t\t\t\n\t\t\t\n\t<div class=\"img has-hover x md-x lg-x y md-y lg-y\" id=\"image_1969237978\">\n\t\t\t\t\t\t\t\t<div class=\"img-inner dark\" >\n\t\t\t<img loading=\"lazy\" decoding=\"async\" width=\"1020\" height=\"679\" src=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background-1024x682.jpg\" class=\"attachment-large size-large\" alt=\"\" srcset=\"https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background-1024x682.jpg 1024w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background-800x533.jpg 800w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background-768x512.jpg 768w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background-600x400.jpg 600w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background-300x200.jpg 300w, https:\/\/fermentis.com\/wp-content\/uploads\/2020\/03\/cider-background.jpg 1400w\" sizes=\"auto, (max-width: 1020px) 100vw, 1020px\" \/>\t\t\t\t\t\t\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\n<style>\n#image_1969237978 {\n  width: 100%;\n}\n<\/style>\n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_874115219 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n\n\t<section class=\"section\" id=\"section_513654759\">\n\t\t<div class=\"section-bg fill\" >\n\t\t\t\t\t\t\t\t\t\n\t\t\t\n\n\t\t<\/div>\n\n\t\t\n\n\t\t<div class=\"section-content relative\">\n\t\t\t\n<div class=\"row\"  id=\"row-697907932\">\n\n\t<div id=\"col-1017324919\" class=\"col small-12 large-12\"  >\n\t\t\t\t<div class=\"col-inner text-center\"  >\n\t\t\t\n\t\t\t\n<a href=\"https:\/\/fermentis.com\/en\/knowledge-center\/expert-insights\/\" class=\"button primary\" >\n\t<i class=\"icon-angle-right\" aria-hidden=\"true\"><\/i>\t<span>Back to expert insights<\/span>\n\t<\/a>\n\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\n\t\n<\/div>\n\t\t<\/div>\n\n\t\t\n<style>\n#section_513654759 {\n  padding-top: 30px;\n  padding-bottom: 30px;\n}\n<\/style>\n\t<\/section>\n\t\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":31054,"parent":31048,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"page-blank.php","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-31047","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.4 (Yoast SEO v27.4) - 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