Re-crafting our cider product portfolio

Our story begins in 1963 when the Agency of Enology of Brescia – AEB – was founded. Then, the focus was the art and science of winemaking. Today, we are a leader in yeast and yeast nutrition, fermentation, aroma and flavour development, and eco-biotechnologies in wine, beer, cider, and next generation beverages, including cross-category drinks.

 

Through insights, innovations, and applied research we design targeted products that help our customers improve product quality and create amazing aromas and flavours, while inspiring safe, sustainable, and unique taste experiences for consumers.

 

Re-crafting our cider product portfolio means delivering process capabilities, fermentation expertise, enzymatic applications, bio control, and knowhow of aroma and flavour creation to cidermaking.

WE ARE BRINGING NEW STRAINS AND FRUIT PROCESSING CAPABILITIES FROM OUR OENOLOGY EXPERTISE.

BACTERIAL STRAINS FOR MALOLACTIC FERMENTATIONS

Malolactic fermentation help reduce the acidity of the cider and helps to express the desired aroma profile.

ENHANCING AROMA & FLAVOUR

We do this using yeast that can impart aroma and flavour in fermentation along with our FERMOPLUS yeast nutrients that are specifically designed to boost aroma. Yeast is combined with specific organic nutrient(s) to create a desired aroma and flavour profile in the cider, especially when you use 100% bittersweet apples that lack the aromatics and taste of culinary apples. It’s a matter of designing a fermentation protocol that fits your recipe.

THE THREE KEY COMPONENTS...

 

THAT DETERMINE THE AROMA, FLAVOUR, TEXTURE, MOUTHFEEL AND SHELF LIFE OR A CIDER

  • SUGAR for alcohol and sweetness, and used to backsweeten acidic ciders
  •  
  • ACIDITY for the acidic bite coming from malic acid in apples giving a sharp, tart, and refreshing taste
  •  
  • TANNIN or the complex phenolic compounds for astringency and bitterness, and the all-important mouthfeel

 

 

Most cidermakers in France use a technique called keeving, also known as the Normandy Method. Keeving arrests the fermentation process before the yeast can convert all the natural sugars into alcohol. These ciders tend to be lower in alcohol (typically 3-5% ABV) and sweeter in taste.

 

Ciders made in England and Ireland tend to be drier and sharper in taste. The flavours and aromas are of spice and smoke, and sometimes barnyard. The mouthfeel can be like red wine. That is because most English ciders (as well as French ciders) use tannic apple varieties known as bittersweet and bittersharp that give a pleasant astringency and bitterness to the finished cider. Typical alcohol content is 6-9% ABV.

 

Spanish ciders (sidra) have an acidity and come from two key areas: Asturias and the Basque Country. The style is ‘funky’ due to wild yeast or spontaneous fermentation and sour.  These ciders are still and dry and poured from a great height to release the carbon dioxide that is naturally dissolved in the cider. This method of serving adds a creamy texture and softens the acidity. Typical alcohol content is 5-7% ABV.

 

Cider in the US is often called hard cider, while the word cider refers to freshly pressed apple juice. The cider market in North America is relatively small but in the last decade it has grown steadily. The styles of ciders range from the traditional European influenced to the flavoured types.

 

Ice cider is a style developed in Canada (Quebec) – it is a sweet syrupy cider made by fermenting freeze-concentrated apple must (not less than 30o Brix) – typically 7-13% ABV.

 

Cider making in Mexico dates to the 1600s. The sidra is traditionally made sparkling with high residual sugar, low in tannins and is primarily made with table apple varieties.

 

Across South America, in Argentina and Chile. Apple production all year round is an important market for internal and export. Consequently, cideries are found all over, with the Basque Country influence in Argentina.

 

South Africa is a major cider market, second to the UK, producing single variety ciders using modern production processes.

The AEB NEXT Team offer a complete product range for cider production and fruit processing.

From ready to use products to customised formulations and full technical support.

AEB NEXT CIDER for product quality, higher extract yields, efficient fermentations, better development of natural aroma and flavour, and a longer product shelf-life.

Get in touch with Tommaso Bonciani, AEB Next CIDER Product Manager

 

Tommaso enjoys playing the drums, he loves his dogs, and he is a keen hiker. He’s a microbiologist at heart with a passion for industrial biotechnologies having gained a PhD researching intraspecific hybridization to produce new wine yeasts from the University of Modena & Reggio Emilia. He particularly likes the practical aspects of biotransformation be that in alcohol, lactic or acetic fermentations. So, naturally, Tommaso Bonciani is the business development manager for AEB NEXT. That means he’s responsible for bio- and eco-innovations in next generation beverages. These include new ready-to-drinks (RTDs), hard seltzers, hard kombuchas, cider and fermented fruit drinks, functional RTDs, canned cocktails, and cross-category drinks, as well as their no to low alcohol, less sugar, and fewer calorie variants.

 

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