User:Spencer Kendall/sandbox

Wild fermentations are induced by autochthonous yeast’s metabolic fermentation; indigenous yeasts can initiate spontaneous fermentation without the addition of other yeast strains. Autochthonous yeasts are wild yeast strains that are endemic to the specific region in which a cider is produced. Wild yeast populations can be very diverse and commonly include Saccharomyces, Candida, Pichia, Hanseniaspora and Metschnikowia strains. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of yeast strains in the wild flora endemic to a region and the yeast’s activity during fermentation is responsible for the characteristics unique to ciders produced in that region. The ABV of a cider is influenced by the alcohol tolerance of the yeast strains used in fermentation; ciders produced using strains that continue metabolic fermentation in conditions with high levels of alcohol can reach a higher ABV. Unique autochthonous yeast populations promote different compositions of volatile flavor compounds. Different concentrations of volatile flavor compounds form particular tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to the cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. It is difficult to regulate yeast activity and maintain optimal fermentation conditions if the yeast strain being used in fermentation is unknown.