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→Mixed Culture Fermentation
===Mixed Culture Fermentation===
Cider fermentation occurs in up to three phases: an oxidative phase, which occurs due to the presence of apiculate or non-Saccharomyces yeast and is usually only seen with wild fermented ciders, and it responsible for the production of aromatic and flavor compounds; an alcoholic phase, in which mainly Saccharomyces spp. out compete the oxidative phase yeast species and carryout out the bulk of the fermentation; and a malolactic fermentation phase.<ref>http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016</ref>
With inoculated fermentation, you are unlikely to experience the oxidative phase due to a lack of the required yeasts, though wild, especially spontaneous, fermentation is very likely to undergo this phase.
The question has been asked: can Brettanomyces spp. act as an oxidative phase yeast before Saccharomyces spp. takes over fermentation? The is currently unknown.
Oenococcus oeni?