Spontaneous Fermentation in Cider

Cider has been one of the most appreciated beverages for centuries, especially for the sweet and bitter notes that mix, bringing flavors to the palate that can only be found in this drink.

Its history dates back to ancient Egypt, although the process we know and use today for its production is more recent, dating back to the middle of the medieval period. But how is cider made?How is it possible to obtain this beverage from harvested apples?

It is very simple, through the fermentation of sugars contained in the juice and pulp of apples. Let’s see in more detail the types of fermentation.

What is Fermentation?

It is the natural process that leads to the creation of “good” bacteria from the juice and pulp of the fruit. Some types of fruit ferment faster than others, and there are variants that achieve better fermentation.

The process occurs thanks to bacteria that “break down” the fruit’s sugars.

To achieve complete fermentation, the presence of yeasts is also necessary. These can be added artificially or can act naturally from the air. The entire fermentation must occur in the absence of oxygen.

The first step is to place the fruit in the fermenter, adding yeast if necessary, and then wait until the desired fermentation level is achieved; sometimes it can take several years.

The process leads to the formation of ethyl alcohol and gives the fruit the typical sweet and sour taste of cider or must.

For the fermentation of apples that leads to the creation of cider, as well as for all other types of fruit, two main paths can be chosen.

Spontaneous Fermentation

In this case, fermentation occurs entirely naturally. The yeasts in the air or on the winery equipment do their job autonomously.

The bacteria proliferate and break down the sugars in the apple juice. However, this is a risky process because it cannot be controlled. Natural yeasts are of various types, and not all are suitable for good fermentation; the main risk is that the cider’s flavor will be altered and unpleasant.

Some producers have developed methods to control spontaneous fermentation; however, it is still a cider with a unique flavor that may not be to everyone’s liking.

Induced Fermentation

With induced fermentation, the yeasts used are selected. This way, the process is much more controlled compared to spontaneous fermentation.

It is also possible to add sugars and carbon dioxide to obtain a sweeter beverage that is easier to commercialize.

Conclusions

Spontaneous fermentation is naturally a process that involves lower costs compared to induced fermentation. However, producers tend to prefer the latter as it allows for a more varied production that ensures greater sales and cost recovery. It is, as always, a matter of taste. Spontaneous fermentation results in a beverage very similar to what was consumed in the past, but there are those who prefer to try alternatives.