Flavors and Aromas Flashcards
Saccharomyces (S. cerevisiae)
Yeast. High tolerance to SO2. High alcohol producing.
Brettanomyces (bret, “film yeast”)
horse, barnyard, stable odors
Caused by too much oxygen in the fermentation vessel
apiculate (starting yeast)
Abundant on the apple skin and in the flesh. Fermentation starts quickly after pressing. Very low alcohol tolerance and will die out quickly. Sensitive to SO2.
lactic acid bacteria (LAB)
mouse
ethyl acetate
nail varnish / paint remover
Caused by poor hygeine in the cider making process.
Extreme volatile acetification
Vapor or fumes easily noticed by sniffing an open bottle.
mouse
caused by lactic acid bacteria (LAB)
horse, barnyard, stable odors
brettanomyces
sulfuric
burning match
Caused by an overdose of sulfites (SO2, ie Campden tablets) or fermentation at high temperatures.
hydrogen sulfide (H2S)
rotten egg smell
Caused by low nitrogen content in the juice.
oxidation
stale or leathery taste
Caused by too much oxygen during storage.
diacetyl
buttery, butterscotch, toffee aroma and flavors
A by-product of yeast
Can contribute flavor but in large concentrations is considered a fault.
stale or leathery taste
oxidation, too much oxygen during storage
cork taint
musty, wooden basement aroma
Caused by TCA (trichloroanisole)
acetic acid, acetification
vinegar taste
When air is allowed to come into contact with the cider over a prolonged period, acetic acid bacteria (acetobactor) will start to convert alcohol into acetic acid.
