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Feb 11, 2021 Washington State University researchers are working to develop a nutrient formula for yeast that could make fermentation easier and more predictable for cider-makers. “Cider apples don’t have as many nutrients for yeast, unlike grapes,” said Claire Warren, a microbiologist for WSU’s School of Food Science. “I want to make a nutrient base for yeast used with cider apples so fermentation can be more predictable batch to batch and year to year.” The role of yeast in cider-making is what distinguishes hard cider from apple juice. To make hard cider, yeast converts the sugars from cider apples into alcohol. That’s fermentation.

United statesWashington state universityClaire warrenCharles edwardsErick hastingsLallemand incWashington state cider research programSchool of food scienceLiberty ciderஒன்றுபட்டது மாநிலங்களில்வாஷிங்டன் நிலை பல்கலைக்கழகம்கிளாரி வாரன்சார்லஸ் எட்வர்ட்ஸ்ரிக் அவசரம்லாலேமண்ட் இன்க்வாஷிங்டன் நிலை சைடர் ஆராய்ச்சி ப்ரோக்ர்யாம்