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Definition
| A change in the balance of the acids due to acetic bacteria converting alcohol into acetic acid and ethyl acetate |
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| A group of bacteria that oxidatively convert cider to vinegar (ethanol into acetic acid) through an aerobic (oxygen present) fermentation |
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The process of incorporating air into a must or juice.
(To "blow off" undesirable aromas such as hydrogen sulfide or to give an initial dose of oxygen to a fermentation just getting under way) |
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Definition
| The dry, puckery sensation caused by tannin in cider |
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Definition
| High acidity, high tannin |
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| French winemaking term relating to the specially blended base white wine that will be made to undergo a secondary fermentation in the production of sparkling wines |
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| Diammonium Phosphate (DAP) |
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Definition
| Nutrient addition to provide nitrogen and reduce H2S |
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Term
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Definition
typically formed after fermentation from oxidation of sulfide or mercaptan precursors
(cabbage, garlic) |
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Definition
yeast produce H2S when placed under stress, commonly when the yeast starts to run out of nitrogen or other needed material
(Rotten egg aroma) |
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Definition
| Common sugar (sucrose) that has been broken down into fructose and glucose |
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Definition
| An acid present in cider that has undergone a malolactic fermentation, in which the malic acid has been transformed into lactic acid by malolactic bacteria |
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Definition
| The spent yeast cells that accumulate on the bottom of vessels after the population has completed the fermentation and has died out |
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Definition
| The main acid present in apples/juice. |
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Definition
| a process in which lactic acid bacteria convert malic acid to lactic acid |
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Definition
| organosulfur compounds that emit unpleasant, skunky aromas of rubber, sulfur or garlic |
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Definition
| Too much exposure to oxygen |
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Definition
| Controlled exposure to oxygen intended to preserve the primary aromas and flavors |
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Definition
| Spent pulp after pressing |
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Definition
| Eliminating contact with oxygen using SO2 and CO2 |
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Definition
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Term
| Sulfur Dioxide (Sulfite/SO2) |
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Definition
| prevents reactions with oxygen and inhibits the growth of bacteria and undesirable wild yeasts |
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Definition
| Substance that contributes astringency |
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Definition
| the cloudiness or haziness of a fluid caused by large numbers of individual particles that are generally invisible to the naked eye |
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Definition
| Complex carbohydrate chains naturally occurring in fruits that can contribute to the viscosity and haziness of a cider |
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Definition
| The pH of a cider or juice is the measure of the number of free hydrogen ions that can be detected in the solution and is a measure of relative acidity |
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Definition
| The first vigorous "rolling" fermentation, in which yeast convert sugar in the juice to alcohol and carbon dioxide |
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Definition
| Any sugar left in the cider after the fermentation is complete and the yeast have completed their life cycles and have died out |
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Definition
| The total amount of all hydrogen ions in a solution of juice, must, or cider |
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Definition
| Acid created by acetobacter producing acetic acid |
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