At its most basic level, cider is an alcoholic beverage that is the result of the fermentation of apple juice – effectively following the same process as wine. However, apple juice typically contains far less natural sugar than wine, so the final alcohol by volume will normally be 5% – 7.5%. In terms of taste, apple cider drinks are also much sweeter than beer and there is no bitter after taste. To meet the needs of diversifying cider styles, Fermentis has been researching and developing the SafCider yeast line with outstanding characteristics, suitable for many fermentation conditions, wide fermentation temperature range of 10-300C, Products formed with different styles, suitable for difficult fermentation conditions and high content of added sugar
SafCider AB-1
The original and balanced yeast – Saccharomyces bayanus for all types of sweet and dry ciders from fresh or concentrated apple juices, highly suitable for industrial ones.
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Fast and clean fermenter, lowering acidity. Delicate aromatic profile combining fresh (apple) and elaborated fruit (applesauce) notes with a balanced
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Ideal to produce balanced ciders even under difficult fermentation conditions with sugar syrups.
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Exellent settlement strength even with its sensitive to killer phenotype
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Regular kinetic, very low nitrogen requirement, very good assimilation of fructose, high malic acid consumption.
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Medium 2-phenylethanol and isoamyl acetate producer
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Dosage: 10-20 g/hL for first fermentation, 30-40 g/hL for prise de mousse
SafCider AC-4
The “crisp” yeast – Saccharomyces bayanus for all types of sweet and dry ciders from fresh or concentrated apple juices.
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Fast fermenter maintaining acidity
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Intensely fresh aromatic profile (apple, floral) with a crisp mouthfeel enhancing cider structure.
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Suitable for difficult fermentation conditions and mixes with sugar syrups.
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Ideal to produce intensely fresh aromatic ciders (apple, floral) with a crisp mouthfeel
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Excellent settlement strength thanks to its killer phenotype, fast kinetic, low nitrogen requirements, very good assimilation of fructose, very low malic acid consumption
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High production of ethyl (fruity) esters.
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Dosage: 10-20 g/hL for first fermentation, 30-40 g/hL for prise de mousse
SafCider AS-2
The “sweet” – Saccharomyces cerevisiae for all types of sweet and dry ciders from fresh or concentrated apple juices
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Fresh aromatic profile (apple, citrus) with nice elaborated fruit notes (applesauce) bringing a good overall complexity. Sweet and round mouthfeel.
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Fast and clean fermenter with balanced acidity and flavor
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Very good settlement strength even with its sensitive to killer phenotype, regular to fast kinetic
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Good assimilation of fructose, good balance between acetate (amylic) and ethyl (fruity) esters.
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Dosage: 10-20 g/hL for first fermentation, 30-40 g/hL for prise de mousse
SafCider TF-6:
The “Tuti Fruitti” – Saccharomyces cerevisiae mainly for sweet ciders
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Slow and very clean fermenter lowering acidity and accentuating all flavors
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Ideal to produce ciders with a very high aromatic intensity and complexity towards fresh fruity notes and a round mouthfeel strengthening candy like sensation
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Regular slow kinetic, high nitrogen requirements, medium assimilation of fructose, high malic acid consumption
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Very high isoamyl acetate (candy-banana) producer
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Dosage: 20-40 g/hL for first fermentation
Source: https://fermentis.com/en/?s=safcider&post_type=product&lang=en
