Microbiology & GMOs In Cider
In this article, we explore genetically modified yeast and what the implications could be for the cider industry, with a particular focus on genetically modified organisms (GMOs) and how microbiology is being applied.
A revolution is on it’s way as we race into the 2020’s. Technology is once again on the move and it’s time for us to take a closer look at genetically modified yeast strains. A genetically modified organism (GMO) is “an animal, plant, or microbe whose DNA has been altered using genetic engineering techniques”, as defined by National Geographic.
Originally created in 1973, GMOs have been around longer than first thought. The applications of GMOs are numerous, from creating more resistant crops to increasing nutrient contents of foods types. Whilst there are many applications for GMOs, one application that has yet to be explored fully is in cider. What are the applications for the world of Cider?
How Yeast Is Used & Understanding it
Yeast is used in many industries, from bread to beer and, yes to cider. It is critical to the quality of the final product. Broadly speaking, there are two types of yeast that are used; wild and commercial. Selection is based on a yeast’s ability to ferment at a particular sugar concentration, temperature, or PH and can affect the taste and smell.
The application of microbiology has given rise to better understanding of strains and their properties. Research has identified the specific traits that affect the fermentation process. This has led research into a new wave of genetically modified yeast. These hybrid strains combine the desirable traits from two or more existing yeast strains. This means you get desirable traits from multiple strains – what is the effect of this, you may add?
Researchers have managed to ferment at lower temperatures, increase the speed of fermentation, and enhance flavours. There is still a long way to go before these new strains would be taken up in the industry. The advantages are clear but in an industry governed by the consumer and by authentic artisan cider makers, whether the uptake is significant remains to be seen.
How Are Genetically Modified Organisms Being Received?
Opposition has dogged GMOs from the outset with many campaigner groups believing them as unnatural. Whilst there are some that hold concerns over the health implications of microbiology practices, others believe that genetically modified organisms will actually make digestible products more healthy and tastier. What are your thoughts on microbiology in the cider making process? We would love to get your opinion! Let us know your thoughts by emailing us at info@vitikit.com today.
Whatever your feelings, one thing is for sure, cider is seeing a renaissance in popularity and the cider equipment used is changing. At Vitikit, we embrace technology and the development of the alcoholic drinks that we help produce. We’re excited to monitor developments on microbiology and to see where cider producers take this trend in the near future. Watch this space!
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