WSU Researchers Looking At Improving Apple Cider Consistency

Researchers at Washington State University have begun a study into apple cider fermentation that they say will hopefully result in a more consistent product across the industry. Food Science Professor Charles Edwards said there are a number of yeast strains that are available to cider makers, and his team is trying to determine the correct types of nutrients those yeast strains need. By doing so, he said, researchers think they can lessen fermentation problems that cider makers face.

"Things such as the production of hydrogen sulfide, which we all know smells just exactly like rotten eggs. That is an occasional byproduct during fermentation due to a lack of nutrients on the part of the fermentative yeast."

Cider apples are unlike desert apples and have a different chemical and nutrient composition. Edwards said his hope is their research will yield an improved knowledge of the types of nutrients present in apple musts.

"We're just basically starting off our research trying to get a better understanding of what that is. I think once we get an understanding, it's going to open all sorts of doors from a research perspective towards the fermentation itself."

Edward says the results of their ongoing study are expected at the end of this year.

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