Several months, Choice of storage vessel
Bleding of different ciders, Balance and complexity, Cider differentation
Filtration or centrifugation
Where we step in
Oxidation & Microbiological management.
As the alcoholic fermentation comes to an end, there are still energy sources available for spoilage organisms to survive and thrive. Some of these organisms will produce unwanted effects, or off-aromas to mask the clean fermentative aromas. Protect the cider with a minimal use of SO2 by using a chitosan product to inhibit spoilage organisms.
is a 100% natural, non-allergenic form of chitin-glucan from a non-GMO strain of Aspergillus niger which has been formulated to help control bacterial populations postfermentation. BACTILESS™ helps to lower the viable acetic acid and lactic acid bacterial populations, while having minimal effect on active yeast populations.
is a specific inactivated yeast developed in collaboration with INRA Montpellier in order to provide a tool for a very gentle fining and oxidation protection. As soon as alcoholic fermentation is complete, cider becomes very sensitive to oxygen. Oxidation mechanisms are responsible for the loss of fruit aromas and the appearance of heavy notes. PURE-LEES LONGEVITY™ relies on a high dissolved oxygen consumption capacity.
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