TALLINN, ESTONIA APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION

Transcription

1 TALLINN, ESTONIA APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION 23 LALLEMAND OENOLOGY

2 TALLINN, ESTONIA, APRIL 25, 2017 TECHNICAL OVERVIEW ON CIDER PRODUCTION PROCEEDINGS OF THE XXVII es ENTRETIENS SCIENTIFIQUES LALLEMAND

3 ISBN (printed version) ISBN (pdf version) Legl deposit Bibliothèque et Archives ntionles du Québec 2018 Librry nd Archives Cnd 2018 DISCLAIMER: Lllemnd hs compiled the informtion contined herein nd, to the best of its knowledge, the informtion is true nd ccurte. Lllemnd offers this publiction for use by winemking professionls worldwide s compendium of existing knowledge, both scientific nd necdotl. It is the user s sole responsibility to determine whether ny of the informtion contined herein is of benefit. The informtion, techniques nd procedures presented in this publiction re not to be considered s ny type of expressed or implied gurntee for ny spect of the winemking process in ny wine-producing country. Lllemnd Inc. Montrél, Cnd H1W 2N8 The reprint or digitl publiction of ny prt of this book without permission from Lllemnd is prohibited nd illegl.

4 CONTENTS CIDER CIDER: AN ANCIENT ART IN A MODERN WORLD...5 Rebecc Mussell A TECHNICAL OVERVIEW OF FRENCH CIDER: FROM SPOILAGE CONTROL TO AROMATIC PROFILE CHARACTERIZATION...9 H. Guichrd, P. Pouprd, Jen-Michel Le Quéré nd R. Buduin AUSTRALIAN CIDER: LEARNING FROM THE PAST, MOVING INTO THE FUTURE THROUGH INDUSTRY- EMBEDDED RESEARCH...17 Fion Kerslke CIDERMAKING VS. WINEMAKING - IS THERE A DIFFERENCE?...19 Amnd Stewrt LOCAL IMPORTANCE OF CIDER PRODUCTION IN ESTONIA (LOCAL PRODUCER SIIDRIKODA AS A PILOT PLANT FOR SCALE-UP YEAST APPLICATION)...25 Rin Kuldjärv PREVIOUS AND ONGOING CIDER RESEARCH AT CFFT (AIMS, METHODOLOGY, RESULTS, HIDDEN POTENTIAL)...27 Juli Rosend 3

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6 CIDER, AN ANCIENT ART IN A MODERN WORLD Rebecc Mussell Westons Cider, Herefordshire, U.K. Cider hs been produced in the Herefordshire villge of Much Mrcle since It represents huge prt of the region s heritge nd, even in its modern form, still retins its trditionl chrcteristics. Much Mrcle is the home of Westons Cider, n independent, fmily-owned cider mker producing 42 million litres nnully. Cider in the U.K. hs plyed very specil prt in shping the economic nd socil fbric of the ntion nd, while some fetures of tody s production would be unrecognisble to the cider mkers of the pst, mny would remin fmilir. Three key res hve shped the industry nd creted wht we see tody: reserch, technology, nd collbortion. Cider is the ntionl drink of the U.K., nd throughout its long history one thing hs lwys remined constnt the pple. Over the yers mny spects of cider production hve chnged nd while certin spects of the process would not be immeditely recognisble to the cider mkers of the pst, the most consistent fctor remins the fruit. It provides the flvour, colour, nd rom of the finished product. With over 10,000 vrieties, there is no fer tht the pple will be replced. West Country Cider is trditionlly mde using Frenchorigin pples known s bittersweets, bittershrps, shrps, nd sweets. Bittersweets nd bittershrps hve high potentil sugr, high cidity (tht cn be sour), fibrous Dbinett Yrlington Mill Michelin Redfield Golden Russet Hrrison Grnny Smith Idred Fuji Golden Delicious mg/l of tnnin mg/l Source: A Le 2016 Figure 1. Key reserch by noted expert Andrew Le, ssessment of tnnin vrition mg/l, by vriety. 5

7 TECHNICAL OVERVIEW ON CIDER PRODUCTION structure tht cn feel woolly when eten, the bility to continue mturing without degrding thus llowing greter strch-to-sugr conversion nd lso high level of tnnins. Tnnins re complex flvonoid polyphenols tht cuse fruits to brown s they oxidise. They re the distinguishing feture of trditionl English ciders, being both bitter nd stringent. From processing point of view, the polyphenols inhibit the brekdown of pectin, mking the fruit esier to press. U.K. cider mking hs hd to become much more innovtive to stisfy the complex nd incresingly discerning pltes of cider consumers. This hs been chieved by blending ncient trditions with modern methods nd technologies. Reserch hs been crucil to better understnding the crft of cider mking for exmple, understnding the components of pple juice enbles cider mkers to scertin where the flvour comes from. By better mnging the vribles to mke more consistent product, we cn lso understnd wht we my need to dd to the press or the fermenttion to produce the best possible results. While this new understnding of the rw components of the product hs been revolutionry to the industry, understnding the globl cider consumer, vi consumer insight, hs lso hd mjor effect on the mrketplce. The industry hs seen mny periods of growth, nd the most sustined period of growth begn in 2000 with the cider over ice renissnce fuelled by Mgners. Tody the U.K. cider industry is worth 2.88 billion per nnum, which equtes to 787 million litres nd shows yer-onyer increse of 2.1%. The U.K. mrket consumes 45% of the world s cider, with the reminder of Europe collectively consuming 21%, nd North Americ nd the Middle Est both responsible for 10%, respectively. Historiclly cider mkers would use their instincts or even experiment with different methods or recipes. Cider ws tsted, not tested, nd the only discussions tht took plce were either between fmily members or t the locl pub. Ntionl trde bodies such s the NACM (Ntionl Assocition of Cider Mkers [U.K.]) or the AICV (Europen Cider & Fruit Wine Assocition) provide cider mkers with n open forum for honest nd industry-beneficil discussion where they cn shre best prctices nd co-invest in fundmentl reserch projects. In 2003 fmily cider mker Bulmers ws purchsed by Scottish & Newcstle Brewery. Shortly fter this, in 2008, it ws bought by Heineken, nd in 2016 Rekorderlig cider ws purchsed by Molson Coors. The industry hs become incresingly globlised with consolidtion coming from the very top. It is likely tht the coming yers will see greter mergers nd cquisitions. The input of the brewers hs ltered the wy tht some lrger compnies now produce their cider. Gone is the sesonl product with nnul fermenttion using freshly pressed juice. Producers re now opting to evporte juice to crete yer-round fermenttion progrmme. Brewers hve lso driven investment into the sector, nd with investment we see greter developments in cider mking technology. Hnd hrvesting hs been replced by mchine hrvesting, hnd pressing hs been replced by hydrulic utomted cider presses, nd wild yest hs been replced by specilly selected nd crefully nur- 25% 20% 21.0% 16.8% 15% 11.5% 11.0% 10% 6.1% 5.8% 5.3% 5.2% 4.8% 5% 0% -5% Cnd Netherlnds United Sttes of Americ New Zelnd Belgium South Afric Sweden Austrli Austri Norwy Spin Germny 3.0% 2.2% 1.8% 1.0% 0.5% 0.4% Estoni Switzerlnd United Kingdom -1.0% -1.9% -2.8% -3.0% -3.8% Lithuni Denmrk Frnce Finlnd Republic of Irelnd Figure 2. Cider Growth by Country (Globl Dt Sept. 2017) 6

8 Cider, An Ancient Art in Modern World tured yest strins designed to increse efficiency nd consistency. Filtrtion is believed to hve benefited the most from technologicl dvncement; The introduction of cross-flow filtrtion effectively eliminted 5 other process steps centrifugtion, fining, powder filtrtion, sheet filtrtion, nd depth filtrtion. The ge-old cider industry is fcing mny threts nd chllenges, nd there re now greter links between lcohol consumption nd helth. Our consumers hve lso chnged. Millennils nd Genertion Xers hve different views on how, when, nd where they consume lcohol if they do consume it t ll. Mjor brnds hve seen serving sizes decrese, from 500 ml cns to 330 ml cns or from pints to hlf- or one-third-pints. This is direct result of modern cider consumers thirst for qulity over quntity. Vrious U.K.-bsed helth lobbying groups re demonising cider, in the sme wy s tobcco. TV dvertising nd sports sponsorship is lredy being investigted. This, combined with the recent introduction of the soft drinks levy, hs enhnced requirements for more trnsprent product pckging, including full ingredient nd nutritionl declrtions. And reductions in permitted llergens such s S0 2 men tht the industry fces n uncertin nd incresingly complex future. The future my be unknown, but it ppers to be bringing its fir shre of opportunities nd threts for this ncient industry. Through combintion of trend nd thret nlyses informed by consumer insight nd innovtion, we cn crete our own relevnt nd successful future tht continully meets the needs of consumers in the 21st century nd beyond. This is ll possible thnks to countless hours of reserch, worthwhile cross-industry collbortions, nd ccess to cutting edge technology. This will mke cider mking modern beverge industry tht retins ll the chrcter nd quirky trditions of the pst while embrcing the opportunities of the future. No longer n rt shrouded in myth nd superstition, cider mking hs grown into veritble science bsed on reserch nd hrd fcts. 7

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10 A TECHNICAL OVERVIEW OF FRENCH CIDER: FROM SPOILAGE CONTROL TO AROMATIC PROFILE CHARACTERIZATION H. Guichrd c *, P. Pouprd c, Jen-Michel Le Quéré bc nd R. Buduin c Institut Frnçis des Production Cidricoles, Domine de l Motte F Le Rheu, Frnce b INRA, UR1268 BIA- Polyphenols, Rectivity, Processes, Domine de l Motte, Le Rheu, Frnce c UMT Novcidre, Domine de l Motte, F Le Rheu, Frnce * hugues.guichrd@ifpc.eu I. Introduction French cider is minly produced in northwestern Frnce, with pure fresh fruit juice ccounting for lrge prt of the production. It is nturlly fermented product mde from specific polyphenolic-rich cider pples, clssified in 6 ctegories bsed on flvour. Cider contins between bout 8 nd 67 g/l residul sugr. This is minly due to the prticulr process used in French cider mking, which involves incomplete fermenttion. The min steps of this process re milling, pressing, keeving, fermenttion (with 3 min phses: oxidtive, fermenttive, nd mturtion), fining centrifugtion or filtrtion opertions, nd bottling (with crbontion or secondry fermenttion, lso known s prise de mousse ). All these prmeters mke it distinct beverge compred to the cider or hrd cider produced in other countries. Cider is not n essentil food in terms of nutritionl contribution, despite the fct tht it contins nutrients such s polyphenols, vitmins, nd potssium. Good sensory qulity is importnt s cider cn be considered festive beverge. This study looks t cider composition, especilly rom composition. Prt of the rom is lredy present in the pple juice, stemming from pple cultivr roms. However, numerous molecules re produced during fermenttion tht cn hve n effect on rom, including lcohols such s propnol, isobutnol, isopentnol, benzylic lcohols, nd 2-phenylethnol (known for its rose rom). Yests lso produce esters during lcoholic fermenttion (e.g., ethyl 3-methylbutyrte, 2-phenylethyl cette, ethyl hexnote, ethyl octnote, ethyl decnote, nd mny others). Other clsses cn lso be detected s terpene derivtives, sulfur-contining compounds, nd lctones. All these compounds contribute to the romtic complexity of cider, bsed on subtle blnce between ll these voltile compounds. II. French mrket The French mrket posts bout 400 million in sles nd is divided into three min product ctegories: cider, Clvdos, nd juice. Cider volumes totl over 100 million litres, with more thn 90% sold in Frnce. This segment is incresing in vlue thnks to innovting sectors such s rosé nd smll-bottle ciders, nd effective communictions efforts. However, tble cider volumes re on the decline. The Clvdos mrket represents round 15,000 hl of pure lcohol, with 50% reserved for export. Lstly, pple juice is dynmic sector in Frnce with more thn 30 million litres produced nd 60% processed in Frnce. Frnce lso exports pples nd pple musts to northern Europe nd the U.S. The French mrket is sesonlly driven with three pek sles periods: Epiphny, Cndlems, nd summer. III. Specificities of French orchrds French orchrds were reorgnized in the 1980s nd 1990s, nd new specilized orchrds were introduced. Specific existing rustic cider vrieties were selected to focus on lternting vrieties with high phenolic or cid contents. These specilized orchrds follow the tble pple orchrd model (Figure 1). 9

11 TECHNICAL OVERVIEW ON CIDER PRODUCTION Figure 1. Chnges in French orchrds up to 1980 (source: IFPC) The fruits re intended solely for processing, nd there re no constrints with regrd to ppernce. As such, fewer pesticides nd other such products re needed in orchrd mngement. Hrvest mechniztion, with tree shking nd ground hrvesting, reduces operting costs. IV. Cider pple specificities Apple ciders re clssified bsed on their polyphenol content nd cidity, s shown in Figure 2. There re 6 ctegories described in this clssifiction. Sweet pples hve low cidity (<60 meq.l-1) nd low polyphenol (<2 g.l-1) content s evidenced by the Dous Coëtligné pple. Sour pples hve low polyphenol content (<2 g l-1), s do mildly sour (60 to 90 meq.l 1) pples such s the Locrd Blnc. Shrp pples, such s the Guillevic or Petit June cultivrs, hve higher cid content (>90 nd up to 240 meq.l-1) nd low polyphenol concentrtion (<2 g l -1 ). Apples clssified in the bittersweet ctegory (e.g., Bedn) re considered intermedite cultivrs due to their cidity (<60 meq.l-1) nd high totl polyphenol content (>2 g.l -1 nd <3 g.l-1). Apples tht re bitter, such s the Mrie Ménrd nd Kermerrien cultivrs, hve high polyphenol content (3 to 9 g.l-1) nd low cidity (<60 meq.l -1 ). Finlly, bittershrp pples hve high content of cid (>60 meq.l-1 nd up to 240 meq.l -1 ) nd polyphenols (>2 g.l -1 nd up to 6 g.l-1), but virtully no such cultivrs re vilble in Frnce. These vrieties re very different from dessert, cooking, nd eting pples due to their high polyphenol content, s shown in Figure 2. This diversity, s cider is lwys mde with blend of pples with different svory chrcteristics, llows for well-blnced finl product. V. Cider mking process The cider mking process strts with trnsporting the pples from the silo to be mchine-wshed in wter. After the pples re sorted by ppernce for qulity to eliminte rotten fruits, they re redy for milling where they re crushed into smll pieces (from 4 to 5 millimetres). In the French process, n extr step clled cuvge cn occur for 30 minutes to up to 5 hours, leding to oxidtion. The pulp is then pressed with different mterils, depending Kermerrien Dous Moen Dous Coetligné Totl Polyphenol Content (mg L-1) 6 Guillevic Mrie Ménrd 5 Bitter 4 Bittershrp 3 Bittersweet 2 Bedn 1 Sweet Sour Locrd Blnc Judor Shrp Avrolles Dessert, eting pple Petit June Figure 2. French pple clssifiction by polyphenol content nd cidity (from Snoner nd Guyot 1999) 10

12 A Technicl Overview of French Cider: From Spoilge Control to Aromtic Profile Chrcteriztion Tble 1. Common chrcteristics of must nd contribution to the process nd finl product Component Content Contribution Sugrs (fructose, glucose, scchrose Acids (mlic cid) Polyphenols Nitrogenous components (mino cids) 95 to 130 g/l 1 to 10 g/l expressed in g/l of H 2 SO 4 1 to 5 g/l 30 to 300 mg/l expressed in mg/l of nitrogen Sensory: sweet tste Technology: fermenttion substrte Sensory: cid tste Technology: conservtion, limittion of spoilge Sensory: bitterness, stringency, colour Technology: oxygen consumption Sensory: rom genertion Technology: stbility in bottle Pectin 0.3 to 1.3 g/l Technology: prticiption in keeving process Minerls From few mb/l to few g/l Technology: precipittes (Fe: blck; Cu: green) Enzymes (PME, PPO) Trces Technology: PME; keeving PPO; polyphenol oxidtion Alcoholic fermenttion is non-totl process, mening tht the min gol is to yield finl product with residul sugr content. This fermenttion is conducted by Scchromyces for 1 to 3 months t moderte speed, s the level of popultion is reltively low t under 5x107 cfu/ml, nd with oxygen deficiency. Fermenttion speed is often slowed by biomss reduction. Yest ssimilble nitrogen (YAN) depletion is technologicl gol to keep non-psteurized products with different sugr levels stble ll yer long. As with wine, mlolctic trnsformtion cn occur due to bcteril growth in cider. Since mlic cid is the mjor cid t ply, this step hs bigger impct on cider chrcteristics becuse the ph is ltered. In this cse, bcteril development cn occur more esily. Duron the size of the producer. The common chrcteristics of the must obtined re shown in Tble Settling or keeving In the French process, there is specific step to mke gel fter enzyme ction bsed on pectin bility. The clcium needed for gel formtion is either nturlly occurring or cn be dded with the PME enzyme. Demethyltion of the liner chin of homoglcturonn units in pectin enbles bonding with clcium, which leds to gel formtion. This step cn occur fter 2 to 6 dys nd is ctivted by CO 2 genertion t the beginning of fermenttion, which helps the gel rise to the top of the tnk. This phenomenon leds to the formtion of complex, nitrogen-rich suspension clled the chpeu brun (Figure 3). Dregs nd mud lso deposit on the bottom of the tnk. The cler must locted between the gel nd sediment lyers is then trnsferred to different tnk to stop the fermenttion step. A new continuous dynmic system known s flottion, where the juice is processed within 48 hours, cn be lso be used. The juice is plced in specific device with nitrogen bubbling in the presence of CCl Fermenttion The fermenttion step (Figure 4), which in Frnce relies on nturl flor, begins with n oxidtive phse where the min ction is triggered by oxidtive yest in nerobiosis. Oxygen flow is highly beneficil for this flor t the beginning of fermenttion, leding to limited growth of Scchromyces during this step. This stge is considered very importnt becuse this is when fruity roms re generted. Chpeu brun Receiving vt Cler must Dregs nd mud{ Trnsfer vlves Pump Figure 3: Keeving process in French cider production 11

13 TECHNICAL OVERVIEW ON CIDER PRODUCTION 1060 Min Fermenttion Mturtion Mlolctic Trnsformtion Time (dys) Figure 4: The different steps of cider fermenttion Density (kg/m3) Yest Flor Beginning of Fermenttion Fermenttive Yest Yest Flor End of Fermenttion Bcteril Flor Mlic nd Lctic Acids (mm) ing the mturtion step fter fermenttion, other yests, such s Brettnomyces nomlus cn grow, which hve negtive influence on the romtic qulity of the cider. This hs to be prevented. 3. Post-fermenttion clrifiction This is n importnt step becuse it mkes it possible to hve cler product without turbidity nd deposits t the end of the overll process. This stbilizes the cider nd elimintes hziness due to the ction of proteins or tnnins. This is lso n importnt step for eliminting microorgnisms nd ensuring better bcteril stbility in the finl product. Clrifiction is done either by settling, centrifugtion, or filtrtion. It cn be completed by fining with the ddition of protein. This helps improve filtrtion nd stbilizes the finl product by eliminting tnnins. Other flocculnts, such s bentonites or silic gel, cn be used. 4. Pckging second fermenttion As shown in Figure 5, fter blending nd finl filtrtion, the cider is bottled with either crbontion or dditionl yest to trigger second fermenttion in the bottle. The choice of process to use depends on the producer s size. Smll-scle to industril producers usully opt for crbontion with or without psteuristion, while very smllscle producers re more inclined towrd second fermenttion in the bottle. VI. Cider rom study Cider rom results in subtle equilibrium of voltile compounds. As shown in Figure 6, voltile compounds of interest re generted either by oxidtive yests or Scchromyces fermenttive yests. The ltter flor cn generte negtive molecules like sulfur compounds under specific conditions. During the cider mking process, spoiling yests, such s Brettnomyces, cn develop s well, forming negtive impct compounds like voltile phenols. The different voltile compounds cn interct. Voltile compounds cn lso interct with mcro constituents like polyphenols, sugr, nd lcohol. These different phenomen my chnge the finl perception of the product. Finl Blend Fine Filtrtion Source: fr.wikipedi.org ADY Addition Second Fermenttion in Bottle Crbontion Psteuristion Frm & AOC Smll-Scle Industril Source: Figure 5. The finl steps before cider commercilistion 12

14 A Technicl Overview of French Cider: From Spoilge Control to Aromtic Profile Chrcteriztion Vrietl Compounds Vrietl Compounds Oxidtive Yests O O O O O O Acette Esters Positive Voltile Compound Interctions Fermenttive Yests Scchromyces Alcohols O O OH Ethylic Esters Esters HO Voltile Phenols S CH2 CH2 CH2 C H Acette Esters CSV S O Brettnomyces Yest OH Negtive OH Voltile Phenols Esters Voltile Phenols Acette Esters O SH SH O O2 *SH Vrietl Thiols OH OH Terpenes Mcro Constituent Interctions OH Figure 6. Origin of voltile compounds responsible for fruity rom nd compounds linked to defects in cider rom Lstly, vrietl compounds my lso hve n impct on the overll rom. The work IFPC did on 66 ciders yielded the results presented in Figure 7, which shows tht fruity ciders re richer Vrible Fctor Mp (PCA) 1.0 Yest Origin 0.5 Ethyl 2 methylbutyrte Ethyl octnote Ethyl lurte Ethyl decnote Isomyl cprylte Ethyl butyte Ethyl hexnote Dim 2 (17.22%) Other Ciders Butnol Ethyl propnote Ethyl cette Isobutyl cette X3 methyl butn 1 ol Hexyl cette Phenethyl lcohol Pentyl cette X2 phenethyl cette Isomyl cette Fruity Ciders Per Bnn Yest Origin -1.0 Rose Dim 1 (26.30%) Figure 7. Principl Component Plot: Projection of voltile compounds, in reltion to fruity ciders vs. others type of ciders, in the plne formed by the first nd the second xis. 13

15 TECHNICAL OVERVIEW ON CIDER PRODUCTION Hexyl Acette Isomyl Acette Content (mg/l) Content (mg/l) Reference Mixed Flor Reference Mixed Flor Figure 8. Acette ester genertion by oxidtive yest s mixed flor with indigenous Scchromyces strin vs. reference done with only Scchromyces strin. Moreover, the rom blnce cn be ltered by microorgnism spoilge. Brettnomyces noml is well known for its negtive impct on the rom of fermented products such s cider. Some studies hve demonstrted strong polriztion with regrd to the sensory ttributes of cider, showing opposition between fruity ciders nd ciders presenting phenolic roms nd gusttory chrcteristics such s bitterness nd stringency due to polyphenols. A first hypothesis ws proposed to explin this bi-polriztion: tht voltile phenols msk fruity roms. Nevertheless, rom nlyses showed tht high levels of voltile phenols in phenolic-like products re specifiin esters originting from yest metbolism. It seems tht two different types of fruity ciders coexist, with one rich in ethylic esters nd the second rich in cette esters, giving specific fruity roms. Our reserch is imed t meeting two min gols: 1) incresing the rections tht produce fruity rom vi technologicl flor; 2) voiding spoilge flor tht negtively impct overll flvour. Reserch on promising yest strins hs demonstrted tht n oxidtive yest is ble to generte significnt mount of esters (Figure 8) when grown s mixed flor with Scchromyces vs. pplictions using Scchromyces only. This demonstrtion of interest hs been done on n industril scle for totl volume of over 10,000 hectolitres. Some Scchromyces strins re lso ble to generte lrge mounts of cette esters (Figure 9), resulting in highly fruity products. Compred to the initil micro-filtered product, cette esters re generted, which leds to n improvement in overll flvour. VII. Brettnomyces impct Content (mg/l) phenethyl cette Hexyl cette Isomyl cette Pentyl cette Reference Filtrtion Brett S. uvrum 1 Commercil Sc Indigenous Flor Figure 9. Arom profile comprison between cider mde with different yest strins nd cider mde with indigenous flor fter 52 dys. 14

16 A Technicl Overview of French Cider: From Spoilge Control to Aromtic Profile Chrcteriztion clly correlted with lck of the cette esters present in fruity ciders. These observtions led us to the hypothesis tht Brettnomyces cuses cette esters to degrde. The esterse ctivity potentil of severl cider Brettnomyces strins ws then studied. This hypothesis ws verified by mesuring this ctivity during yest growth in order to determine degrdtion conditions. Ester degrdtion ws then experimentlly studied in three different very fruity ciders inoculted with Brettnomyces strin nd compred to Scchromyces nd oxidtive strins isolted from ciders. The results obtined confirmed the degrdtion of specific cette esters by Brettnomyces (ethylic esters not being degrded) with or without genertion of voltile phenols. Thus, even before voltile phenols likely to msk the fruity chrcteristic of ciders re produced, Brettnomyces cn negtively impct cider rom by degrding the esters tht contribute to fruity notes. This work cn be used to provide producers with dvice on equipment hygiene nd cider protection ginst Brettnomyces development. The gol is to gin better understnding of the popultion level needed to trigger degrdtion in order to estblish mximum level to ensure cider rom is protected. This work ws crried out with the finncil support of Csdr, FrnceAgrimer, nd UNICID. The rom nlyses were crried out s prt of the P2M2 nlyticl pltform. 15

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18 AUSTRALIAN CIDER: LEARNING FROM THE PAST, MOVING INTO THE FUTURE THROUGH INDUSTRY-EMBEDDED RESEARCH Dr Fion Kerslke, Dr Ann Crew, Dr Jonn Jones, Dr Bob Dmbergs, Dr Nigel Swrts, A/Prof Dugld Close Lchln Girschik, Mdeline Wy, Hrriet Wlker Fermenttion Reserch Group, Tsmnin Institute of Agriculture The Fermenttion Reserch Group (FRG) t the Tsmnin Institute of Agriculture (TIA) evolved from strong, coolclimte viticulture focus with grpe-to-glss pproch to broder focus round fermented products. The group first begn cider reserch in 2013 in response to industry-led demnd for knowledge round the fermenttion of pples nd pers. Historicl reserch outputs from reserch sttions, such s Long Ashton in the U.K., hve focussed on trditionl cider-specific vrietls, but the crft cider mrket in Austrli is utilising out-of-specifiction fruit from the culinry mrket, or dessert vrietls. Thus, very little is known bout the flvour nd rom profiles of ciders tht result from this fruit, or how to hndle the juice in the cidery. Smll-scle single vriety trils Drs Kerslke nd Crew In response to industry, the TIA FRG first begn working with smll-scle ferments (500 ml) of single vrietls from commercilly processed juice. We lso engged leding cider industry journlist, Mx Allen, to prticipte in cidermker eduction session, t which we tsted the single-vriety ciders, long with commercilly vilble ciders from Tsmni, Austrli, nd round the world. Developing cidermker vocbulry round ciders nd their different styles ws highlighted s n importnt re 17 for development longside improving understnding of the contribution of single vrieties to the finl cider style. Word clouds were produced, which informed the Cider Austrli cider style guide. Cider Austrli collbortion Drs Kerslke nd Crew Collbortion with Cider Austrli resulted in 230 entries being smpled from the 2014 nd 2015 wrds, nd bsic nlysis of these ciders indicted tht medl prediction could be bsed on cider compositionl nlysis in the dry nd medium ctegories, but the prediction ws not s ccurte in the sweet ctegory. Honours project The suitbility of dessert pples for cider production - Lchln Girschik This project ws developed through consulttion with Tsmnin pple growers looking for potentil mrkets for fruit tht does not meet qulity grdes for the dessert pple mrket. Key outcomes: Distinct phenolic profiles for the different vrieties (Pink Ldy, Red Delicious, Royl Gl) Pre-commercil hrvest fruit hd higher totl phenolics nd likely hydroxycinnmtes thn commercil hrvest (over- or under-sized fruit) or post-commercil hrvest fruit

19 TECHNICAL OVERVIEW ON CIDER PRODUCTION Apple size did not impct qulity for ny vriety Peer-reviewed pper - Girschik et l. (2017) Apple vriety nd mturity profiling of bse ciders using UV spectroscopy. Food Chemistry 228: Tsmnin QA project Drs Kerslke, Crew, nd Jones The methyl cellulose precipitble tnnin method for red wine (Mercurio, Dmbergs, Herderich & Smith 2007) ws proposed s suitble lterntive to the Folin- Cioclteu method of mesuring totl phenolics nd tnnins (Singleton & Rossi 1965); however, fter extensive nlysis this is not the cse. Distributed Industry Tril (DIT) with 3 commercil cideries nd the TIA FRG fermenttion fcility with 4 tretments 1. EC DAP 2. EC no DAP 3. Ople + DAP 4. Ople - no DAP 20 ciders tsted t the Cider Tsmni technicl session Ople hd distinct bnn ester roms Some perceived these more s tropicl nd fruity Some producers thought this might be good in commercil, fruity style cider EC1118 hd more yest derived roms nd ws perceived s hving more cidity EC1118 hd long, even plte, nd Ople ws broder, more fruit driven, with slight hole in mid plte DAP ddition didn t seem to hve mjor influence, some hrsh cidity noted In Ople + DAP, there were few vrnish-like notes Technicl booklet The scientific principles underpinning inconsistencies in cider qulity Fulty ciders were intentionlly mde to highlight to producers the specific chrcter Honours project - Mximising phenolic content of pple juice for cider mking Mdeline Wy Four vrieties (Red Delicious, Pink Ldy, Sturmer, Bulmer s Normn) were subjected to four tretments 1. No mcertion, free run juice 2. No mcertion, pressings juice 3. Mcertion, free run juice 4. Mcertion, pressings juice Vrietl differences were observed in response to tretments In high phenolic vrieties, pressure incresed phenolic extrction For low phenolic vrieties, mcertion generlly reduced phenolic extrction, likely due to dsorption of compounds to the solids Current PhD project strted Interctions between pple vriety, rootstock, nd environment cross different Austrlin regions Mdeline Wy Hrvest method will lso be nlysed to determine the impct of mechnicl hrvesting on pple chrcteristics Yield nd fruit qulity ttributes (sugr, ph, titrtble cidity, yest ssimilble nitrogen, nd phenolic content) Bse cider qulity nlysis Acknowledgements Dickens Cider, Red Brick Rod Cider, Red Sils Tsmni, Smll Plyers Cider, Spreyton Cider Co., Brdy s Lookout Cider, Lost Pippin Cider, Winemking Tsmni, Willie Smith s Cider, Lucston Prk, Hnsen orchrds, Lllemnd, Cider Austrli, Cider Tsmni, Austrlin Wine Reserch Institute, Tsmnin Stte Government, Hnn Westmore, Jenn Lvers, Croline Clye, Justin Direen REFERENCES Girschik, L., Jones, J., Kerslke, F., Robertson, M., Dmbergs, R., & Swrts, N. (2017). Apple vriety nd mturity profiling of bse ciders using UV spectroscopy. Food Chemistry, 228, Mercurio, M. D., Dmbergs, R. G., Herderich, M. J., & Smith, P.A. (2007). High Throughput Anlysis of Red Wine nd Grpe Phenolics-Adpttion nd Vlidtion of Methyl Cellulose Precipitble Tnnin Assy nd Modified Somers Color Assy to Rpid 96 Well Plte Formt. Journl of Agriculturl nd Food Chemistry, 55(12), Singleton, V. L., & Rossi, J. A. (1965). Colorimetry of Totl Phenolics with Phosphomolybdic- Phosphotungstic Acid Regents. Americn Journl of Enology nd Viticulture, 16(3),

20 CIDERMAKING VS. WINEMAKING: IS THERE A DIFFERENCE? Amnd C. Stewrt, Sihui MA, Gregory M. Peck, Megn N. McGuire, Thoms F. Boudreu, Sen F. O Keefe Deprtment of Food Science & Technology, Virgini Tech, 1230 SW Wshington St., Blcksburg, VA Introduction Cider production ws widespred in the United Sttes in the s. This industry ws ll but destroyed by Prohibition, which bnned the production nd sle of lcoholic beverges in the U.S. between 1920 nd 1933, nd did not rebound until Between 2011 nd 2016, U.S. cider sles revenues incresed t n verge rte of 27.3% per yer (Petrillo 2016), with retil sles reching $1.3 billion in 2016 (Brger et l. 2017). While the exponentil increses in totl cider sles nd the sle of big cider brnds in the U.S. leveled off from 2015 to 2016, sles of crft/locl ciders hve continued to increse stedily (Neilsen 2016). Furthermore, in 2016 sles of cider in the U.S. were only 1.3% of beer sles, wheres in the sme yer in Spin, Frnce, nd the U.K. cider sles were equl to 2%, 5%, nd 22% of beer sles, respectively. After Chin, the U.S. is the world s second lrgest pple producer, with pproximtely two-thirds of pples being sold in the fresh mrket nd one-third being further processed into juice, suce, food ingredients, nd cider (U.S. Apple 2017). Cider in the U.S. is currently mde by big diversified beverge compnies, lrge cider-focused producers, wineries of ll scles, nd smll-scle specilized cider producers. These producers use rnge of strting mterils, including fresh pples of cider, dul-purpose, nd dessert cultivrs, s well s juice nd concentrte, with feedstocks both domesticlly produced nd imported. Clerly, there is potentil for continued growth in crft/ locl cider sles in the U.S. mrket. Recently, producers nd industry suppliers hve turned to the body of scientific knowledge on white wine production for guidnce in cider process development. In some cses, strtegies tht hve proven relible nd robust for white winemking hve not delivered similrly consistent results when pplied to cider fermenttion, prticulrly pertining to preventing hydrogen sulfide production. The following report ims to summrize nd highlight key differences in pple nd grpe juice biochemistry tht my necessitte the development of strtegies nd products specific to cider fermenttion. Comprison of Cider Chemistry nd Wine Chemistry Biochemistry of the strting mteril will certinly ffect yest metbolism during fermenttion, which, in turn, will ffect the sensory ttributes of wine or cider. In order to ssess whether differences in pple nd grpe chemistries would necessitte differences in fermenttion mngement strtegies for the two mterils, comprison of some key fruit chemistry prmeters is provided. Concentrtions of severl enologiclly relevnt biochemicl grpe nd pple components re compred in Tble 1. Beyond the differences in concentrtions of some key fruit chemistry prmeters noted in Tble 1, the composition of ech of these ctegories my differ cross fruit species, s well. The compositions of severl enologiclly relevnt 19

21 TECHNICAL OVERVIEW ON CIDER PRODUCTION Tble 1. Comprison of concentrtions of enologiclly relevnt biochemicl grpe nd pple components. Component Grpe Apple Sugr 18 to 28% 8 to 15% Acid 4 to 8 g/l 1 to 15 g/l Polyphenols 100 to 2,500 mg/l 100 to 6,500 mg/l YAN 0 to 300 mg/l 0 to 75 mg/l Tble 2. Comprison of composition of enologiclly relevnt biochemicl grpe nd pple components. Component Grpe Apple Sugr Glucose, Fructose Glucose, Fructose, Sucrose, Sorbitol Acid Trtric Mlic Polyphenols Color, Mouthfeel, Bitterness, Astringency Bitterness, Astringency, Color YAN (Yest Assimilble Nitrogen) Proline, Arginine, Ammonium Asprgine, Asprtic Acid, Glutmine, Phenyllnine biochemicl grpe nd pple components re compred in Tble 2. Apples contin sucrose nd sorbitol in ddition to fructose nd glucose, nd the reltive concentrtions of these sugrs vry significntly mong pple cultivrs. Depending on the yest strin, these differences my result in differences in fermenttion efficiency nd residul sugr compred to the performnce of the sme yest strin in grpes, where fermentble sugrs consist of glucose nd fructose. The fct tht mlic cid is the mjor orgnic cid constituent in pples is n importnt considertion in mnging cidity to meet stylistic gols nd mintin microbiologicl stbility. In most cider mking processes, polyphenols re not extrcted from skins to n pprecible extent; however, this technique is being tested by some producers in n effort to improve the phenolic composition of ciders mde from pples not exceptionlly high in polyphenols. Depending on the intended cider style, production prctices vry with regrd to the promotion or prevention of oxidtion during the process. Finlly, differences in yest ssimilble nitrogen (YAN) nd free mino cid composition in juice cn trnslte into differences in fermenttion rte, hydrogen sulfide production during fermenttion, nd production of voltile roms during fermenttion. The following section will explore these differences nd their potentil impcts on fermenttion in more detil. Yest Assimilble Nitrogen nd Cider Fermenttion Endogenous YAN in Apples In Figure 1, the verge concentrtion of YAN observed in pple juice smples nlyzed by the Virgini Tech Enology Services Lb between 2010 nd 2014 is compred to the verge vlues for grpe smples of different species. Reltive to grpes, pples tend to hve lower endogenous YAN (mg N/L) Hybrid Vitis estivlis Vitis lbrusc Figure 1. Yest ssimilble nitrogen concentrtions of smples nlyzed by Virgini Tech Enology Services Lb nd Purdue Wine Grpe Extension Progrm, , (Stewrt, Hurley, Sndbrook, unpublished). 20 Vitis rotundifoli Vitis vinifer Apple

22 Cidermking vs. Winemking: Is There Difference? Albermrle Pippin Arknss Blck Blcktwig Empire Enterprise Field Red Golden Delicious Grnny Smith Northern Spy Old York Virgini Gold Winesp b b b b b YAN Concentrtion (mg L -1 ) Figure 2. Yest ssimilble nitrogen concentrtions observed in 12 pple cultivrs grown in Virgini in 2014 nd (Boudreu et l. 2016, unpublished) YAN concentrtions. As such, supplementtion with yest nutrients rich in YAN is common prctice for cider fermenttion. YAN vrition is lso to be expected within pple cultivrs. Figure 2 presents observtions of YAN by cultivr over two growing sesons. The cultivrs in this study were grown in Virgini nd represent dul-purpose nd dessert cultivrs currently utilized in cider production. Figure 3 illustrtes the low concentrtion of mmonium ions observed in pples grown in Virgini nd the reltively minor contribution of mmonium ions to the totl YAN concentrtion in pples. This differs from grpes, where mmonium ion concentrtion cn contribute substntilly to the totl YAN concentrtion. These observtions re in line with necdotl reports from other growing regions. Fctors influencing YAN concentrtion in pples nd pple juice include orchrd mngement prctices, crop lod, cultivr, nd juice clrifiction (Peck et l. 2016, Boudreu et l. 2017). How much YAN is needed for cider fermenttion? This question is often sked, with the underlying ssumption tht YAN is YAN, regrdless of the composition, nd tht meeting specific trget vlue through YAN supplementtion cn ensure prevention of hydrogen sulfide production. Pre-fermenttion YAN concentrtion trgets for wine fermenttion hve been estblished nd re routinely employed by winemkers nd cider mkers like (Bisson et l., 2000, Scott Lbortories Fermenttion Hndbook, 2016). Recommendtions on totl pre-fermenttion YAN concentrtion hve evolved over time, tking into ccount strting sugr concentrtion nd yest strin nitrogen needs. However incresing evidence points to the importnce of YAN composition nd the influence interctive fctors hve on YAN requirements in meeting stylistic gols for wine nd cider. While the current totl YAN FAN (R 2 = ) Ammonium (R2 = ) YAN (mg L-1) Figure 3. Free mino nitrogen nd mmonium ion concentrtion in pple juices from 12 cultivrs grown in Virgini in 2014 plotted ginst totl YAN concentrtion for ech smple. (Boudreu et l. 2016, unpublished) 21

23 TECHNICAL OVERVIEW ON CIDER PRODUCTION recommendtions for wine work well in generl, mny fctors my influence their effectiveness, nd merit considertion in terms of overll fermenttion mngement strtegies especilly in new, chnging, or highly vrible pplictions like cider mking, where less empiricl evidence is vilble. In this brief summry of recent reserch results from our lb, we provide evidence tht in ddition to the totl initil YAN concentrtion, the composition of free mino cid nd the presence of fungicide residues cn influence fermenttion kinetics nd hydrogen sulfide production during fermenttion. Interctive effects of fungicide residues nd YAN The presence of residul fungicides on fruit cn negtively impct beverge fermenttion. For exmple, strict pre-hrvest intervls for elementl sulfur pplictions re widely enforced in wine grpe production becuse elementl sulfur on wine grpes hs been demonstrted to cuse hydrogen sulfide production during fermenttion. In order to evlute the potentil for fungicide residues likely to be found in pples (but not grpes) to ffect cider fermenttion, we evluted the effects of fenbuconzole ( common fungicide in pple orchrds) nd fludioxonil ( post-hrvest storge fungicide used in pples) on hydrogen sulfide production nd fermenttion rte by yest strin EC1118 in cider fermenttion. Fludioxonil did not ffect the fermenttion rte or hydrogen sulfide production; however, fenbuconzole did hve negtive effects on fermenttion t concentrtions llowble by the USDA. A key result from this study is described in Figure 4, showing the interctive effects of totl pre-fermenttion YAN concentrtion nd residul fenbuconzole concentrtion in pple juice. In Figure 4, the totl hydrogen sulfide produced during fermenttion is shown on the y-xis, nd fenbuconzole concentrtions re shown on the x-xis. Within ech fenbuconzole concentrtion level, three levels of totl YAN were evluted. For ll fenbuconzole concentrtions, incresing YAN from 153 mg/l to 253 mg/l resulted in decresed hydrogen sulfide production. Contrry to our expecttions, for the 0.2 mg/l fenbuconzole concentrtion, incresing YAN concentrtion from 78 mg/l to 153 mg/l ctully resulted in incresed hydrogen sulfide production, lthough further increse in totl YAN to 253 mg/l llevited tht effect. Interctive effects of methionine concentrtion nd totl YAN concentrtion Vritions in YAN composition, prticulrly free mino cid concentrtions, hve been demonstrted to influence voltile roms produced during fermenttion. To investigte how fundmentl differences in the free mino cid composition of pples versus grpes might influence fermenttion, we first compred the mino cid composition of pple juice nd grpe juice. We found tht the most prevlent mino cids in pple juice differ from those found in grpe juice. These differences were summrized previously in Tble 2. While methionine is not one of the most prevlent mino cids in pple or grpe, deficiency of methionine (< 20 mg/l) cn result in incresed hydrogen sulfide production by certin yest strins, due to the ctivtion of the sulfte reduction sequence (SRS), metbolic pthwy in yest. While grpes typiclly contin more thn 20 mg/l of methionine, we observed < 5 mg/l methionine in 15 cultivrs of pples grown in Virgini (M, unpublished). To determine whether low methionine concentrtion (<5 mg/l) in pple juice could contribute to the high prevlence of hydrogen sulfide production during cider fermenttion even when minimum recommended YAN concentrtions re met, we evluted the interctive effect of methionine dditions to juice t Totl H2S (μg) Control b b 0.2 mg L mg L b Figure 4. Interctive effects of totl pre-fermenttion YAN concentrtion nd residul fenbuconzole concentrtion in pple juice. Vlues re expressed s men ± SD. Mens not lbeled with the sme lowercse letter re significntly different within the specified fenbuconzole concentrtion. (Boudreu et l. 2017b) 22

24 Cidermking vs. Winemking: Is There Difference? three initil totl YAN concentrtions on hydrogen sulfide production by yest strin EC1118 during fermenttion. In Figure 5, we highlight key result of this study. The y-xis shows hydrogen sulfide production during fermenttion, nd the x-xis shows three levels of totl YAN concentrtion (53 mg/l, 153 mg/l, nd 253 mg/l, djusted using DAP ddition). Within ech totl YAN concentrtion, four methionine levels were evluted (0 mg/l, 5 mg/l, 20 mg/l, nd 50 mg/l). For the two lower totl YAN concentrtions (53 mg/l nd 153 mg/l) ddition of methionine resulted in decresed hydrogen sulfide production, nd for the high totl YAN condition, hydrogen sulfide production ws very low nd no differences in hydrogen sulfide were observed regrdless of methionine concentrtion. Finlly, tringle test ws used to determine whether ddition of methionine t 20 mg/l resulted in differences in rom t totl YAN vlue of 150 mg/l. A significnt difference in rom ws detected (Tble 3). Of note, contrry to our expecttions, incresing totl YAN from 53 mg/l to 153 mg/l resulted in incresed hydrogen sulfide production for ll methionine concentrtions. This unexpected result led us to question our generl recommendtion to producers tht pple juice be supplemented to 150 mg/l totl YAN for cider fermenttion. In the bsence of more comprehensive studies into fctors ffecting YAN requirements for cider fermenttion, in prcticl sense, we continue to rely on current recommendtions for totl YAN vlues. However, tken together, our results on this topic highlight the complexity of cider fermenttion mngement, nd the potentil for fctors not generlly mesured by cider producers to influence the mount of YAN necessry to chieve the desired stylistic results from fermenttion nd to consistently void hydrogen sulfide production. For full methodologi- cl detils used to obtin the key results highlighted in this summry, plese refer to the hybrid open-ccess rticles published in the Journl of the Science of Food & Agriculture (plese see reference list for full cittion, Boudreu et l. 2017b), nd in the Journl of the Institute of Brewing (plese see reference list for full cittion, Boudreu et l. 2017c), respectively. Conclusions nd Directions for Future Work The fruit chemistry comprisons nd reserch results summrized in this report demonstrte the potentil for differences in grpe nd pple chemistry to necessitte differences in fermenttion mngement or fermenttion products for cider mking vs. winemking. In ddition, our results indicte tht fctors not often mesured by cider mkers, such s the presence of fungicide residues or the free mino cid composition, my influence the totl YAN concentrtion required to void hydrogen sulfide production during fermenttion. Further reserch will be required to fully chrcterize these pplictions nd other potentil interctive fctors nd to develop strtegies nd products with potentil to promote consistent nd successful cider fermenttion. REFERENCES Pertillo, N. IBISWorld Industry Report OD5335: Cider Production in the U.S.; IBISWorld Brger, D.; Crompton, M. Cider trends in the U.S. nd brod. Neilsen Holdings: Neilsen, presented t CiderCon 2017 ( Annul U.S. Apple Crop Stts (uspple.org/ll-boutpples/pple-industry-sttistics, ccessed 4/15/2017) Totl H2S (μg) Ab B B B Bb Control MET, 5 mg L-1 MET, 20 mg L-1 MET, 50 mg L-1 A A A A C A A 53 mg L mg L mg L-1 Totl YAN Concentrtion Figure 5. Interctive effect of pre-fermenttion methionine nd totl YAN concentrtion. Mens not lbeled with common lowercse letter re significntly different within the specified YAN concentrtion. Mens not lbeled with common uppercse letter re significntly different cross YAN concentrtions. Vlues re expressed s men ± stndrd devition. (Boudreu et l. 2017c) 23

25 TECHNICAL OVERVIEW ON CIDER PRODUCTION Peck, G.M., M. McGuire, T. Boudreu, A. Stewrt Crop Lod Density Affects York Apple Juice nd Hrd Cider Qulity. HortScience. 51(9): Boudreu, T., G.M. Peck, S.F. O Keefe, A.C. Stewrt Free Amino Nitrogen Concentrtion Correltes to Totl Yest Assimilble Nitrogen Concentrtion in Apple Juice. Food Science & Nutrition. DOI: /fsn3.536/full Bisson, L.F., C.E. Butzke Dignosis nd Rectifiction of Stuck nd Sluggish Fermenttions. Americn Journl of Enology nd Viticulture. 51(2): Scott Lbortories Fermenttion Hndbook, online: www. scottlb.com Boudreu, T.F., G.M. Peck, S.F. O Keefe, A.C. Stewrt The interctive effect of fungicide residues nd yest ssimilble nitrogen on fermenttion kinetics nd hydrogen sulfide production during cider fermenttion. Journl of the Science of Food nd Agriculture. 97: Boudreu, T.F., G.M. Peck, S. M, N. Ptrick., S. Duncn, S.F. O Keefe, A.C. Stewrt Hydrogen sulphide production during cider fermenttion is moderted by pre-fermenttion methionine ddition. Journl of the Institute of Brewing. 123(4):

26 IMPORTANCE OF LOCAL CIDER PRODUCTION IN ESTONIA Rin Kuldjärv Center of Food nd Fermenttion Technologies, Tllinn, Estoni Estoni is considered to be n pple country. Although it might not be seen s idel by the people living in it, the Estonin climte is very well suited to growing high-qulity, premium-clss cider pples. The reltively short nd rther cold summer produces pples with more complex flvors nd higher content of polyphenolic compounds, nd the long nd rther cold winters give pple trees time to rest well before the new seson. The crft beer boom tht strted in Estoni pproximtely five yers go ws followed by crft cider boom. This hs been the trend ll over the world cider production figures nd the number of cider producers hve been stedily on the rise in recent yers. Cider reserch by CFFT in Estoni strted in 2011 with project looking t The mnufcture of premium-clss fermented pple juice products bsed on pple cultivrs grown in Estoni. The min im ws to clssify locl pple cultivrs, compre them with well-known cider pple cultivrs, nd produce premium-clss products cultivr specific ciders with locl rw mterils. The ultimte gol ws to rise wreness of locl pple cultivrs so they re s well known s Cbernet Suvignon, Syrh, Suvignon Blnc, nd other common grpe vrietls. The three-yer project consisted of monitoring the effect of different yest strins on the fermenttion of different pple juices obtined from different cultivrs. Since juices of different cultivrs were lredy different in terms of their sensory properties nd chemicl composition, understnding how to find the best mtch between pple cultivr nd yest strin ws clerly importnt. The reserch ws conducted during different sesons, nd pples were nlyzed t different stges of ripening. Fermenttion tests were done on lbortory scle in 1 L volumes. The most successful results were upgrded to industril scle in L volumes. Project prtner OÜ Siidrikod provided rw mterils from locl pple orchrd with pproximtely 8,000 pple trees nd more thn 20 cultivrs. The cidery is interested in running different scle-up trils for vrious new yest types. At the moment we see big potentil in using non-scchromyces strins to dd complexity to cider flvor. Beverge producers, s well s yest producers, hve understood tht wine nd beer pplictions re not eqully pplicble to the cider industry. A new pproch hs lredy been successfully put into prctice t OÜ Siidrikod. As result, the cidery is producing ciders tht hve won Interntionl Cider Chllenge medls in the U.K. Since the U.K. is the most well-known country for cider, these wrds cn be tken s sign of successful reserch put into prctice. We re working with producers to build on tht success so tht our reserch cn help increse cider qulity worldwide. 25