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SO2 in cider production

Rin12 · 2013-02-20 20:10:32

Does anyone have any idea why the addition of SO2 into apple juice during cider production has an antimicrobial effect on wild type yeast but not on the yeast inoculum?? :)

20-02-2013 9:10pm

#1

Rin12

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Join Date: February 2013

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Does anyone have any idea why the addition of SO2 into apple juice during cider production has an antimicrobial effect on wild type yeast but not on the yeast inoculum??

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#2 20-02-2013 11:40pm

josey_whale

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Understanding a question is half an answer - Socrates!

The reason is that the yeast strains used to make cider (typically Saccharomyces spp) are resistant to SO2, where as other spoilage yeasts such as Zygosaccharomyces spp are susceptible to SO2 inhibition.

Also, most wild type yeasts cannot tolerate elevated ethanol concentrations, so they will die anyway once the concentration reaches ~ 5%. Some Saccharomyces species can tolerate ethanol concentrations in the order of 17-20%.

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