Behind the bubbles: CO2 and oxygen in cider
Carbon dioxide and oxygen measurement supports quality control in cider production. Dissolved carbon dioxide shapes sparkle, mouthfeel, and aroma, while oxygen control helps prevent oxidation, off-flavors, packaging instability, and reduced shelf life in packaged cider.
Cider production and the role of dissolved gases
Cider production typically involves apple preparation and milling, fermentation, maturation or storage, and blending and filling. During fermentation, yeast converts the sugars in apple juice into ethanol and carbon dioxide (CO₂), while parameters such as yeast strain, time, and temperature are adjusted to achieve the desired cider style.
Gas control is relevant throughout production and filling. The following sections focus on the roles of CO₂ and oxygen in cider quality, stability, and classification.
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