The advantages of using active dry yeasts in cider fermentation

Active dry yeasts (ADY) are widely used in fermented products such as wine and beer. In these products, the use of LSA has made it possible to ensure reliable fermentations and consistent production quality. These yeasts are also a tool for controlling certain product characteristics, particularly aromatic aspects.

The first presentation, by the Centre du Rosé, will present feedback from the rosé wine sector on how the use of selected yeasts has helped to improve quality and move upmarket.

The second presentation, by the Chambre d'Agriculture de région Normandie, will detail a relatively classic use for LSA in the cider industry, namely in bottle fermentation. The aim is to present the approach and results of a study conducted a few years ago by ARAC on the screening of different LSA strains for this purpose.

The third talk will present the work undertaken by IFPC to screen oenological strains that have been evaluated on apple must. This evaluation is necessary because transpositions between wine and cider in terms of the aromatic impact of yeasts are not obvious. A catalog of strains that can be used in cider has been created and will be expanded.

This presentation will be followed by a tasting of different products to illustrate the possibilities of aromatic modulation using this lever.