cideryeast

Cideryeast is a term used in the cider industry to describe yeast strains specifically selected for fermentation of apple-based musts into cider. The term blends cider and yeast and can refer to commercial cultures or in-house culture collections used by cidermakers.

Origins and scope: Most cideryeast strains belong to Saccharomyces cerevisiae, with some producers using non-Saccharomyces species earlier in fermentation or in sequential inoculation. They range from clean, neutral fermenters to aromatic varieties that impart esters and phenolics contributing fruity or floral notes.

Function and characteristics: Cideryeast strains differ in attenuation, alcohol tolerance, fermentation temperature ranges, and their tendency to produce esters, phenols, or sulfur compounds. The choice of strain influences sweetness, mouthfeel, dryness, and aromatic profile of the final cider.

Production and use: Yeast cultures are supplied as liquid cultures, dry yeast, or prepared starters. Cidermakers often rehydrate and pitch at recommended temperatures, monitor gravity, and manage nutrient additions to support complete fermentation and flavor development. Some cideryeast strains are selected for cold fermentation tolerance or for ability to ferment residual sugars from back-sweetening.

Safety and regulation: Yeasts used in cider production are generally recognized as safe for food use. They are subject to standard quality controls and labeling requirements by governing bodies in different regions.

See also: cider fermentation, yeast strain, Saccharomyces cerevisiae.