Description
Apple cider fermentation converts apple sugars into alcohol and flavor compounds.
Technical
During primary fermentation, Saccharomyces cerevisiae metabolizes glucose and fructose to ethanol and CO₂ while producing esters and higher alcohols that contribute to aroma. The process is influenced by temperature, pH, oxygen exposure, and yeast strain, and can be modified to produce tartness via malic acid conversion or acidity via acetic acid if contamination occurs.
Science
Primary Reaction
Glucose + 2 ADP + 2 NAD⁺ → 2 Ethanol + 2 CO₂ + 2 NADH + 2 ATP
Sensory Profile
Aroma ()
fruityapplecitrusfloralspicyyeastyearthyhoneyedcaramelherbal