User:Simmonelandau/sandbox

Cider Fermentation
Fermentation of ciders is mechanistically very similar to the fermentation of wine. The process of alcoholic fermentation is characterized by the conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae, because as “Crabtree positive” yeasts, they produce ethanol even during aerobic fermentation, as opposed to just biomass and carbon dioxide produced by Crabtree-negative yeasts. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the yeasts run out of nutrients and can no longer metabolize, resulting in a “stuck” fermentation, or the fermentation is stopped.