Cider Prefermentation

Enhancing and protecting
aroma before fermentation.


Step 1


Apple & Pear ripeness control, Cider varities (Acidic; Bitter, Bittersweet, Sweet).



After washing


Juice extraction by press

Apple Must

Where we step in

Clarification by enzyme actions, Bio-control to avoid spoilage contamination using less SO2.

  • Non-Saccharomyces yeast
  • Chitosan treatment

Enhance and protect aroma

  • Non-Saccharomyces yeast
  • Specific inactivated yeast


After pressing, apple juice is rich in solid particles. To allow good settling of other particles present in the juice, it is very important that sticky colloids can be broken apart.


A liquid high performance enzyme preparation, obtained from Aspergillus niger, for apple juice settling. The main enzyme activities, pectin lyase, pectin methyl-esterase and polygalacturonase are naturally combined with secondary activities that actively contribute to a complete and fast hydrolysis of apple pectin. Due to its high concentration, richness and complexity of activities, LALLZYME CIDER L™ enhances settling, clarification and pressing.

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The non-Saccharomyces yeast generally dominate the apple juice in the early stages of the fermentation, producing precursors and aromatic compounds. Undesired organisms can quickly deplete the medium of its nutrients and produce large quantities of compounds that can mask the true nature of regional cider expression.


is a pure culture of Metschnikowia pulcherrima selected for its capacity to release enzymes with a-L-arabinofurasidase activity. When inoculated at the early step of the fermentation and used in sequential inoculation with compatible selected Saccharomyces cerevisiae yeast, FLAVIA™ will help to avoid the development of undesired microorganism and its enzymatic activity enhances the sensory outcome of the cider.


is a 100% natural and non-allergenic chitosan from a non-OGM strain of Aspergillus niger. NO BRETT INSIDE™ specially targets Brettanomyces cells. The active ingredient, chitosan, works in two ways. The Brettanomyces cells are adsorbed onto the chitosan and settle out of the apple juice. In addition to the physical effect, there is a biological effect which results in cell death. This double action of NO BRETT INSIDE™ will help control contaminating populations of Brettanomyces and preserve cider quality.

Aroma protection

From the very first step of cidermaking, as soon as the apples are crushed and juice is in contact with oxygen, aromatic potential is threatened due to some oxidative reaction, whether enzymatic or chemical, that can occur if no sufficient caution towards oxygen is taken.


is a specific inactivated yeast rich in glutathione and polysaccharides. Glutathione is a natural antioxidant that has been shown to protect against browning, enhance the fruity nature of aromatic cider and minimize undesirable aroma compounds. Added early in the fermentation process at the juice settling, OPTI-MUM WHITE™ helps to protect the juice from oxidation and has a positive impact on the cider aromapreservation in the longer term as well.
Lallemand Opti-MUM White

Next Step 2

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