When it comes to the process of making cider, one crucial element is fermentation. Yeast plays a vital role in this process by consuming the sugars in the cider and converting them into alcohol and carbon dioxide. However, there are instances where cidermakers may have the need to kill off the yeast. The act of killing yeast in cider can be accomplished through the use of certain additives, one of which is sorbate.
Sorbate, also known as potassium sorbate, is a commonly used food additive that can effectively kill yeast. Its purpose in the cidermaking process is to prevent the cider from becoming “fizzy” due to continued fermentation. This is particularly important when a cidermaker wants to stabilize their product and prevent any unwanted secondary fermentation from occurring, especially in the case of bottled or canned cider.
Cidermakers may choose to use sorbate if they want to ensure that their cider retains a specific level of sweetness and does not continue fermenting in the bottle. By adding sorbate, they can inhibit any wild yeast present on the skins of the apples used for making cider, preventing further fermentation. However, it is important to note that while sorbate effectively kills the wild yeast, it will also inhibit any active yeast present in the cider, effectively stopping fermentation altogether.
In contrast, pasteurized cider offers a different approach. Pasteurization involves heating the cider to a certain temperature to kill off any microorganisms, including yeast. This process is commonly used in the commercial production of cider to ensure the stability and longevity of the product. By pasteurizing the cider before fermentation, cidermakers can eliminate any yeast present and then introduce their own desired yeast strain for controlled fermentation.
It’s worth noting that the decision to kill yeast in cider depends on the desired outcome and style of cider being produced. Some cidermakers prefer the natural and lively characteristics that come with a continued fermentation process, while others may want a more stabilized cider with a specific flavor profile.
When considering the use of additives like sorbate or opting for pasteurization, it is essential to carefully weigh the pros and cons. While sorbate provides a straightforward method to halt fermentation and create a stable cider, it also prevents any further aging and development of flavors. On the other hand, pasteurizing cider ensures a clean slate for introducing specific yeast strains but may alter some of the cider’s natural characteristics.
Ultimately, the decision on what kills yeast in cider depends on the cidermaker’s intent and desired outcome. It’s essential to consider the style of cider being made, the desired level of sweetness or stability, and how it will align with the preferences of the target audience. Whether it’s through additives like sorbate or the process of pasteurization, cidermakers have various options at their disposal to control yeast activity and create unique and flavorful ciders.
