By Paul Hendershot
With the recent increased interest in fermented cider among adult beverage consumers, there has been a corresponding interest in research on cider. Among the many factors being studied is the evaluation of yeast strains used for fermentation. Typically, hard cider is treated like white wine, which includes the use of yeast strains associated with white wine fermentations. A leading yeast producer is interested in evaluating the outcome of ciders fermented with specific strains of their ale-fermenting yeast.
The objective of this study was to evaluate the sensory qualities and differences between four hard ciders fermented with different yeasts. It was done as a part of a larger study that included evaluating and comparing differences in fermentation kinetics and chemical changes.
On March 24th 2017, four (4) ciders, three fermented with different ale yeasts and one fermented with wine yeast, were given to 121 volunteers, ages 21 and older. Each panelist was asked a series of questions about each cider, ranking liking and preference of aromas and odors, tastes, mouthfeel, and overall preference.
Preliminary results strongly suggest that there are clearly noticeable differences in several flavor qualities between the strains used to ferment the ciders. These results, along with the comments and descriptions provided by the panelists, will be used to help determine whether or not the specific strains of yeast have a potential future use in cider production.
Thank you to all the panelists who participated and to Sierra, Connor, Margaret, Art, and Gabbie for their help in keeping things running smoothly!
To learn more about Capstone projects see https://grapesandwine.cals.cornell.edu/newsletters/appellation-cornell/2016-newsletters/issue-27-november-2016/student-focus
