The Science of Hard Cider

The Science of Hard Cider

Vinum, et al   The compound 4-etheyl phenol can wreak havoc on low-alcohol fermented beverages.  It’s produced by contaminant, or rogue, Brettanomyces yeasts (Brett, for short).  At low levels, 4-ethyl phenol contributes to flavor complexity in red wine, beer and hard cider. Excessively bretty beverages, however, have a powerful ‘band-aid’ or barnyard note.     I have had only a handful of ciders since they burst onto the beverage scene over a decade ago. The…

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