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Re-crafting our cider product portfolio

Our story begins in 1963 when the Agency of Enology of Brescia – AEB – was founded. Then, the focus was the art and science of winemaking. Today, we are a leader in yeast and yeast nutrition, fermentation, aroma and flavour development, and eco-biotechnologies in wine, beer, cider, and next generation beverages, including cross-category drinks.

Through insights, innovations, and applied research we design targeted products that help our customers improve product quality and create amazing aromas and flavours, while inspiring safe, sustainable, and unique taste experiences for consumers.

Re-crafting our cider product portfolio means delivering process capabilities, fermentation expertise, enzymatic applications, bio control, and knowhow of aroma and flavour creation to cidermaking.

WE ARE BRINGING NEW STRAINS AND FRUIT PROCESSING CAPABILITIES FROM OUR OENOLOGY EXPERTISE.

Novel yeast strains aimed at clean, modern cider fermentations, including those for Champenois and Martinotti (Charmat) methods used for white and sparkling wine production
New bacterial strains (lactic acid bacteria) for careful management of malolactic fermentations
Yeast nutrients to provide the right nutritional balance and to enhance aroma during fermentation
Enhance the aroma and flavour with the right combination of yeast and yeast nutrition
Enzyme formulations for efficient fruit processing with amylases to avoid starch precipitation and pectinases for optimal hydrolysis of apple pectin
Antioxidants and tannins for taste modulation and to improve shelf life
Antimicrobials to avoid spoilage, for controlling Brett and Acetic Acid Bacteria, and reduce use of SO₂
Filtration for sterile filtration and cleaning

INTRODUCING NEW YEAST FOR CIDER PRODUCTION

NXT Zymasil Cider

Perfect for fermenting both freshly pressed apple juice and juice from concentrate to make sweet and fruity ciders, whether low or high ABV. This yeast has a short lag phase while giving a robust fermentation.

The aroma and flavour characteristics delivered by NXT Zymasil Cider is fruity and floral, driven primarily by ethyl octanoate. Volatile acidity is very low, as is sulphur (H₂S) formation leading to a freshness that complements a single apple variety cider or a blend.

NXT Zymasil Cider Bayanus

Ideal yeast for making sweet or dry ciders, low or high ABV, from both freshly pressed juice and juice from concentrate. whether This yeast has a short lag phase while giving a robust fermentation to produce a cider with a clean sensory profile that is dominated by the fruit. The fermentation proceeds effectively to a pleasant dryness.

The aroma and flavour characteristics delivered by NXT Zymasil Cider Bayanus is of fresh crisp apple. Volatile acidity is very low, as is sulphur (H₂S) formation.

BACTERIAL STRAINS FOR MALOLACTIC FERMENTATIONS

Malolactic fermentation help reduce the acidity of the cider and helps to express the desired aroma profile.

YEAST NUTRIENTS FOR HEALTHY FERMENTATIONS AND ENHANCED AROMAS

FERMOPLUS^® Integrateur 20Kd 2.0

Fermoplus Integrateur 20 KD 2.0 is a nutrient based on both yeast derivatives (rich in fatty acids, sterols, vitamins, etc.) and ammonium salts: These compounds assist the metabolism of Saccharomyces cerevisiae and therefore promote more regular and consistent fermentations.

Enovit Perlage

Enovit is AEB’s flagship inorganic nutrient and acts as an all-purpose Fermentation Regulator. Enovit Perlage provides YAN (Yeast Available Nitrogen) to efficiently start robust fermentation, and couples it with a good supply of biomass-enhancing Thyamin (Vitamin B1).

ENHANCING AROMA & FLAVOUR

We do this using yeast that can impart aroma and flavour in fermentation along with our FERMOPLUS yeast nutrients that are specifically designed to boost aroma. Yeast is combined with specific organic nutrient(s) to create a desired aroma and flavour profile in the cider, especially when you use 100% bittersweet apples that lack the aromatics and taste of culinary apples. It’s a matter of designing a fermentation protocol that fits your recipe.

ENZYMES FOR FRUIT PROCESSING

ENDOZYM^® AGP120

A blend of alpha-amylase and amyloglucosidase suitable for use at low temperatures. The two enzymes work in synergy in breaking down the starch to avoid gelatinisation and precipitation. Increases extract yield and promotes clarification.

ENDOZYM^® Pectofruit BR

A mixture of polygalacturonase, pectin lyase, and pectin methylesterase (PG + PL + PME) to improve pressing and clarification. Recommended to be added at the first stages of fruit processing or at the prefilter stage. Since pectinases differ in their target specificity, we select individual activities and then blend them for a bespoke solution.

WHAT IS CIDER?

According to the European Cider and Fruit Wine Association (AICV) Cider is an alcoholic beverage obtained only by the complete or partial fermentation of:

The juice of fresh apples
The reconstituted juice of concentrate made from the juice of apples, or
The mixture of juice of fresh apples and of reconstituted juice of concentrate made from the juice of apple.

The product will have in general an alcohol content within the range of 1.2% to less that 8.5% alcohol by volume (ABV) and should maintain the character of fermented apple juice. Adding distilled alcohol to cider is forbidden. Since cider does not have the same international status as wine, in the US flavoured beverages with an apple base can be called ‘cider’.

THE THREE KEY COMPONENTS...

THAT DETERMINE THE AROMA, FLAVOUR, TEXTURE, MOUTHFEEL AND SHELF LIFE OR A CIDER

SUGAR for alcohol and sweetness, and used to backsweeten acidic ciders
ACIDITY for the acidic bite coming from malic acid in apples giving a sharp, tart, and refreshing taste
TANNIN or the complex phenolic compounds for astringency and bitterness, and the all-important mouthfeel

Most cidermakers in France use a technique called keeving, also known as the Normandy Method. Keeving arrests the fermentation process before the yeast can convert all the natural sugars into alcohol. These ciders tend to be lower in alcohol (typically 3-5% ABV) and sweeter in taste.

Ciders made in England and Ireland tend to be drier and sharper in taste. The flavours and aromas are of spice and smoke, and sometimes barnyard. The mouthfeel can be like red wine. That is because most English ciders (as well as French ciders) use tannic apple varieties known as bittersweet and bittersharp that give a pleasant astringency and bitterness to the finished cider. Typical alcohol content is 6-9% ABV.

Spanish ciders (sidra) have an acidity and come from two key areas: Asturias and the Basque Country. The style is ‘funky’ due to wild yeast or spontaneous fermentation and sour. These ciders are still and dry and poured from a great height to release the carbon dioxide that is naturally dissolved in the cider. This method of serving adds a creamy texture and softens the acidity. Typical alcohol content is 5-7% ABV.

Cider in the US is often called hard cider, while the word cider refers to freshly pressed apple juice. The cider market in North America is relatively small but in the last decade it has grown steadily. The styles of ciders range from the traditional European influenced to the flavoured types.

Ice cider is a style developed in Canada (Quebec) – it is a sweet syrupy cider made by fermenting freeze-concentrated apple must (not less than 30^o Brix) – typically 7-13% ABV.

Cider making in Mexico dates to the 1600s. The sidra is traditionally made sparkling with high residual sugar, low in tannins and is primarily made with table apple varieties.

Across South America, in Argentina and Chile. Apple production all year round is an important market for internal and export. Consequently, cideries are found all over, with the Basque Country influence in Argentina.

South Africa is a major cider market, second to the UK, producing single variety ciders using modern production processes.

The AEB NEXT Team offer a complete product range for cider production and fruit processing.

From ready to use products to customised formulations and full technical support.

AEB NEXT CIDER for product quality, higher extract yields, efficient fermentations, better development of natural aroma and flavour, and a longer product shelf-life.

Get in touch with Tommaso Bonciani, AEB Next CIDER Product Manager

Tommaso enjoys playing the drums, he loves his dogs, and he is a keen hiker. He’s a microbiologist at heart with a passion for industrial biotechnologies having gained a PhD researching intraspecific hybridization to produce new wine yeasts from the University of Modena & Reggio Emilia. He particularly likes the practical aspects of biotransformation be that in alcohol, lactic or acetic fermentations. So, naturally, Tommaso Bonciani is the business development manager for AEB NEXT. That means he’s responsible for bio- and eco-innovations in next generation beverages. These include new ready-to-drinks (RTDs), hard seltzers, hard kombuchas, cider and fermented fruit drinks, functional RTDs, canned cocktails, and cross-category drinks, as well as their no to low alcohol, less sugar, and fewer calorie variants.

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