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Cider and Fruit Wine

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Cider and Fruit Wine Cider and fruit wine • Fermentation • Enzymation • Clarification and stabilisation • Processing diagram FermentationFermentation Cider and fruit wines are dependent on alcohol, acids, All Erbslöh yeasts ferment to at least 15-16% ABV in glycerine, carbon dioxide from fermentation and appropriate fermentation conditions. High-perfor- secondary aromatics from fermentation. Provided that mance yeasts, such as Oenoferm® X-treme can gene- the products concerned are not flavoured, fermenta- rate 17% ABV if there is a good nutrient supply. tion is the most important component in determining the finished beverage’s flavour and aroma, in addition Different yeast strains vary with regard to formation of to the substrate to be fermented. fermentation by-products (volatile alcohols, esters), how they behave during fermentation and tolerance • Greatest possible alcohol yield to adverse external conditions (low temperatures, poor • Retention of fruit aroma, “clean” fermentation nutrient supply). Bayanus-type yeasts need fewer nutri- ents and are more alcohol-tolerant than other yeasts. • Suppression of secondary flora (bacteria, wild yeasts) This is why these are particularly suitable for fermenting high-alcohol bases and restarting stuck fermentation. As a rule, pure yeasts for alcoholic fermentation are selected from wine yeasts and habituated to higher alcohol contents through targeted adaptation. CharacteristicsCharacteristics of yeasts Oenoferm® Oenoferm® Bio Oenoferm® Freddo Oenoferm® X-treme Oenoferm® CHA (DE-ÖKO-003) Product type Cider, German Cider, mead, Cider, German Cider, mead, fruit wine Cider, mead, bottle Apfelwein red fruit wines Apfelwein, fermentation red fruit wines Aroma Fresh, fruity apple Balanced Fresh and fruity; Intensive fruity, Neutral expression of citrus notes spicy notes varietal aroma Use Fruit Apple, pear, kiwi Apple, pear, Apple, pear, kiwi, Apple, pear, honey, kiwi Apple, pear, honey, honey, all coloured fruit sparkling fruit wine all coloured fruit Oenological Cerevisiae Bayanus Bayanus Bayanus Bayanus yeast type Inoculation 20 – 30 20 – 40 20 – 30 20 – 30 20 – 30 concentration in g/100 L Fermentation 10 – 20 10 – 15 25 – 40 30 10 – 20 onset in h Fermentation Rapid under normal Continuous Fast and safe even at Fast and safe even at Continuous progress conditions fermentation low temperatures low temperatures fermentation process process Fermentation speed Degree of final Complete Complete Complete Complete Complete fermentation Nitrogen content High High High High High required Slight Slight Slight Slight Slight Recommended 16 – 22 20 – 26 13 – 22 10 – 22 14 – 26 temperature range in °C Alcohol tolerance Up to 17 Up to 15 Up to 15 Up to 17 Up to 16 in % vol. Influencing parameters Fermentation YeastYeast nutrition nutrition A yeast can suffer catastrophic damage during rehy- The trace elements in particular that are important for dration. Swelling at too high temperature (> 45 °C) yeast cell wall construction and function are affected by impairs the yeast’s vitality, but swelling for too long also this. The yeast cell wall is key, as sugar has to be trans- reduces activity. Important amino acids and trace ele- ported into the cell and alcohol out of the cell. Yeast is ments are washed out of the yeast during pre-swelling ideally equipped by using VitaDrive® F3 during rehydra- and are therefore no longer available for metabolism. tion to ensure rapid, guaranteed fermentation. Rehydration and nutrition Depending on initial substrate ® F3 ® F3 VitaFerm® Bio Oenoferm VitaDrive VitaFerm® Ultra F3 Vitamon® Plus 10 mins 20 min. Vitamon®A Vitamon® Liquid Water and substrate 1:1 Temperature difference < 8 °C Temperature 37 – 42 °C The content of nitrogen that can be used by yeast is juices are inherently low in these fermentation promoting greatly reduced in many fruit juices as a result of clarifi- substances. The rehydrated yeast requires the correct cation and stabilisation. Trace elements such as zinc, food to facilitate rapid fermentation without forming magnesium and vitamins thiamine, biotin, niacin and undesirable components (e.g. volatile acids). panthotenic acid are virtually non-existent. Many apple EnzymesEnzymes Enzymes are proteins which act as biocatalysts because Amylases (starch-degrading enzymes) of their structure. This special property ensures that cer- tain biochemical reactions can be accelerated or Pome fruit contain varying degrees of starch elapse. No metabolic or digestive processes would depending on the variety and ripeness. A propor- function without enzymes. In addition to the enzymes tion of the starches always transfers to the juice which work naturally in organisms, there are also and can lead to problems during clarification and enzymes obtained from bacteria or moulds through fer- filtration. Degradation must therefore be enzyma- mentation. They are used in many ways, such as in food tic, using amylases. Starches are partly present in production, in detergents and leather processing. On undissolved form and must be released for degra- the one hand, enzyme activity depends on the degree dation by heating to > 80 °C (Flash pasteurisation) of concentration, on the other on external factors such before enzymatic treatment. We recommend ® as the pH value and temperature. As proteins, enzymes dosing 0.5 – 1 mL/100 L of Fructamyl FCT amylase are denatured at high temperatures and lose their effi- before fermentation, to ensure complete starch cacy as a result. It is therefore important for the desired degradation. processes to meet a specific pH and temperature range at which the enzymes are correspondingly effec- Pectinases (pectin-degrading enzymes) tive. As a rule, technical enzymes are used in beverage Pectins are the supporting substance in fruit and production to support the fruit’s own enzymes, for a are therefore present in virtually all types of fruit. faster biochemical process. Pectin in fruits Apricots, plums and blackcurrants have the highest dual branched pectin content. Like starches, these absolute pectin content. Where sugar content is con- pectins inhibit clarification and filtration and therefore cerned, fruits such as blackberries and raspberries have have to be degraded enzymatically. Crossflow filters in a higher pectin content than apples and pears. Due to particular are very sensitive even to low contents of different pectin contents and pectin branching, the pectin and its side chains. In this case it essential to dose need for pectolytic enzymes varies depending on the 10 – 20 mL/100 L of a broad spectrum enzyme prepara- fruit and degree of ripeness. Apple juice concentrates tion such as Distizym® FM-TOP or Fructozym® FLUX during obtained by leaching in particular have a higher resi- fermentation. Clarification and stabilization (fining) Cider and fruit wines are separated from the yeast after flocculation partner are dosed in succession. These fermentation by separator or racking. This is followed by three fining agents react after 1 hour of mixing and bind the addition of 50 – 100 mg/L SO2. On the one hand this the particles in the beverage. The fining agents deposit is necessary to ensure adequate oxidation prevention, together with the turbidity-causing particles and the on the other it inhibits acetic and lactic acid bacteria residue can be filtered. If particularly neutral and/or and prevents them harming the product. Actual fining colourless cider bases are to be produced, a suitable now takes place. FloraClair® (pea protein) is used to activated charcoal (e.g. Akticol FA-UF) may be dosed adsorb polyphenols, Blancobent UF (bentonite) to before fining. adsorb protein and Tannivin® Galléol (fining tannin) as a FloraClair® Vegetable fining protein for tannin adsorption and fining. Dosage: 10 – 40 g/100 L Akticol FA-UF Highly active, powdered vegetable charcoal for colour reduction and for use in crossflow filter systems. Dosage: 50 – 250 g/100 L Before fining, 200 g/100 L Ercarbon SH can be dosed for flavour neutralisation and 200 g/100 L Akticol FA-UF dosed for decolouration when producing cider bases. CiderCider processing diagram Cider, perry, German Apfelwein, German Birnenwein Processing stages Products used Recommended dosage Juices, juices diluted from Raw concentrate, sugar or glucose materials syrup, water and edible acids VitaFerm® Ultra F3 40 – 60 g/100 L* Vitamon® Liquid Nutrient additive Dose up to 200 mL/100 L Producing when fermentation is in Also for fermentations > onset of progress* fermentation 14%. vol Fructozym® FLUX 2 mL/100 L Enzyme dosage Fructamyl® FCT 1 mL/100 L Rehydration VitaDrive® F3 Yeast: VitaDrive® F3 1:1 Neutral cider 20 – 25 °C Oenoferm® 20 – 30 g/100 L Fermentation Fruity, fresh cider/perry Oenoferm® Freddo 20 – 30 g/100 L 18 – 22 °C Bittersweet cider Oenoferm® X-treme 20 – 30 g/100 L Kadifit or 10 – 15 g/100 L or Sulphurisation Solution Sulfureuse P15* 33 – 50 mL/100 L Racking FloraClair® 10 – 40 g/100 L and fining Vegan fining* Tannivin® Galléol 2 – 5 g/100 L Blancobent UF 100 – 200 g/100 L VarioFluxx® M and See product data Pre-coat filtration VarioFluxx® F sheet for details Filtration Erbslöh Sheet filtration filter sheet J-12 Regularly check free SO2 and Kadifit or Adjust to 40 – 50 mg/L if necessary re-sulphurise Solution Sulfureuse P15* free SO2 Storage Granucol® GE 20 – 500 g/100 L Removal of off notes and flavours LittoFresh® Sense 5 – 30 g/100 L Regularly check free SO2 and Kadifit or Adjust to 30 – 40 mg/L if necessary re-sulphurise Solution Sulfureuse P15* free SO2 Erbslöh Sterilising filtration Bottling
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