The benefits of active dry yeasts in cider fermentation

The advantages of active dry yeasts in cider fermentation

The Entretiens Cidricoles, organized byIFPC at SIVAL 2025, highlighted the benefits of using active dry yeast (ADY) in the cider fermentation process. Commonly used in the wine and beer sectors, these yeasts have demonstrated their ability to make fermentation more reliable and improve the quality of finished products.

Controlling fermentation with active dry yeast

In cider production, active dry yeasts secure the fermentation process by reducing the risk of aromatic deviation and microbiological instability. By controlling fermentation, they also help to orient the aromatic profile of the final product.

The work presented highlighted the impact of these yeasts on fermentation performance, particularly in terms of reliable foam start-up and limiting organoleptic defects. Selecting the right strains is essential, as some yeasts are better able to work at low temperatures, a typical condition in cider cellars.

Impact of active dry yeasts on the aromatic profile of cider

The screening of different strains also enabled us to identify the sourdoughs best suited to cider fermentation. Analysis of the sensory results showed that some LSAs favor fruity aromas, while others provide better aromatic stability.

A yeast catalog has been drawn up to help producers choose strains according to the desired profiles. The catalog provides detailed information on fermentation performance, acidity attenuation capacity and the production of specific aromatic compounds, helping to optimize fermentation and final cider quality.