Development and Characterization of an innovative Artisanal Cider Production Using alternative ingredients

The development of new craft cider ou Artisanal cider recipes that incorporate alternative ingredients requires precise control of fermentation parameters to ensure product quality, process efficiency, and consistency across batches. This study evaluated the influence of the initial total soluble solids (TSS) content, density, and fermentation time on fermentation kinetics, alcohol production, and the final characteristics of an artisanal cider formulated from a blend of fruit juices.

The fermentation consisted of 3 L of substrate prepared from 2.25 L of natural apple juice and a supplementary mixture containing apple juice, grape juice, coconut water, and spirulina. To optimize the content of fermentable sugars, the initial TSS was adjusted from 11.5 to 13 °Brix by adding sucrose, resulting in an initial density of 1.052 g/mL. The mixture was inoculated with rehydrated active dry yeast and fermented under anaerobic conditions at 18 - 19 °C. After primary fermentation, the cider underwent racking, aging, and bottle conditioning with the addition of sugar (9 g/L)

Monitoring of the fermentation revealed stable and efficient sugar conversion throughout the entire process. The specific gravity decreased progressively from 1.052 to 1.030 g/mL, which corresponded to an alcohol content of 5% (v/v). The final product had a density of 1.000 g/mL, 5 °Brix, and an alcohol content of approximately 6% (v/v). The overall process yielded 2 L of clarified cider.

The results demonstrate that systematic monitoring of °Brix and density is a robust tool for controlling fermentation kinetics, allowing for the optimization of alcohol yield and ensuring the reproducibility and consistency of the process in artisanal cider production. Furthermore, the findings support the successful incorporation of alternative ingredients into cider formulations without compromising fermentation performance.