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Reorganising to reduce redundancy of proposed sections.
==Malolactic Fermentation==
Malolactic fermentation (MLF) is a process through which malic acid is converted to lactic acid by lactic acid bacteria (LAB). The main impact of MLF on cider is likely to be seen in de-acidification, as malic acid is a stronger acid than lactic acid<ref>https://winemakermag.com/493-mastering-malolactic-fermentation-tips-from-the-pros</ref>, and the conversion will soften decrease pH and change the perception of acidity to the palate. The process can create other compounds and change the flavor or aroma of the cider; notably MLF can produce diacetyl well above the taste threshold and other compounds that may not be above the taste or aroma threshold, but together may increase perceived complexity.<ref>http://byo.com/hops/item/1448-taking-control-of-malolactic-fermentation</ref>
==Major Regions Methods=====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 Commercial Ciderthe fermentation; and a malolactic fermentation phase.<ref>http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000500016</ref> (To do)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.
===Southern EnglandInoculated Fermentation======Normandy======Asturias======Basque===Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria added from commercial sources.
==Methods=====Using Saccharomyces and Brettanomyces Cofermentation====
(To do)
Talk about using Sacch and Brett co-pitched, and Sacch pitched in primary and Brett pitched in secondary.
====100% Brettanomyces====
(To do)
* http://www.homebrewtalk.com/showthread.php?t=390117
==Oenococcus==https://www.facebook.com/groups/MilkTheFunk/permalink/1347683325259878/ ===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? ====Inoculated Fermentation====Talk about using mixed cultures with Sacch, Brett, and lactic acid bacteria added from commercial sources. ====Wild Spontaneous Fermentation====
Spontaneous fermentation of apple juice to cider is very easy and can be done without any more effort than buying fresh pressed, unpasteurized, and untreated (raw) apple juice and then forgetting about it for a few weeks or even months. While not available everywhere, if you live in a region with apple orchards it is very easy to find in the fall. Usually sold directly by the orchards, or available at a cider mill, the fresh pressed juice will already contain all the microorganisms needed to ferment out the sugars.
The cold fermentation option has some pitfalls, however, so your results may vary. Much like a lager, it is possible that you might need a diacetyl rest, requiring you to warm the cider up for a short period of time. This can kick off fermentation by microorganisms that were previously dormant, which is likely desired to reduce the diacetyl content anyway. The other major issue faced by cold fermented ciders is sulfur production. Due to the colder temperatures, the sulfur will off gas less, again requiring warming of the cider to encourage off gassing. If the cider tastes good otherwise, further fermentation can be halted with the use of sulfites. Adding more sulfur containing compounds to already sulfurous cider may not be the best decision, however, so you would have to balance the potential flavour contribution with stability of the cider.
===Oenococcus oeni?===
https://www.facebook.com/groups/MilkTheFunk/permalink/1347683325259878/
===Keeving===
(To do)
http://www.cider.org.uk/keeving.html
==Major Regions of Commercial Cider==
(To do)
All regions produce cider both made spontaneously and with brewer's yeast only (as per Gareth Young). We are mainly interested in spontaneous fermentation producers and their procedures.
==Graff==