If you have a new account but are having problems posting or verifying your account, please email us on hello@boards.ie for help. Thanks :)

Hello all! Please ensure that you are posting a new thread or question in the appropriate forum. The Feedback forum is overwhelmed with questions that are having to be moved elsewhere. If you need help to verify your account contact hello@boards.ie

Hi there,
There is an issue with role permissions that is being worked on at the moment.
If you are having trouble with access or permissions on regional forums please post here to get access: https://www.boards.ie/discussion/2058365403/you-do-not-have-permission-for-that#latest

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 8:10pm

#1

Rin12

Registered Users, Registered Users 2 Posts: 12 ✭

Join Date: February 2013

Posts: 6

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??

0

Comments

#2 20-02-2013 10:40pm

josey_whale

Registered Users, Registered Users 2 Posts: 284 ✭✭

Join Date: March 2009

Posts: 265

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%.

0