What You Need to Know
Involves autolysis of yeast cells releasing mannoproteins and amino acids, while residual sugars undergo slow fermentation by surviving yeast strains. Polyphenols bind with proteins forming colloidal aggregates that precipitate.
Critical for producing clear, shelf-stable beverages with rounded flavors by removing harsh fermentation byproducts and developing tertiary aromas.
Key Parameters
Temperature
15°C
4°C - 20°C
Time
8-10 weeks
3 weeks - 12 months
Equipment
Glass carboy or stainless steel tankAirlock with sulfur dioxide solutionRacking cane with sediment guardInert gas supply (for blanketing)
Steps
- 1.
Traditional Method Sparkling Cider (Normandy, France): Allows gradual CO2 incorporation and yeast-derived complexity
- 2.
Pyment (Mead-Grape Hybrid) (Ancient Mediterranean): Facilitates tannin polymerization and flavor integration