Microorganisms are vital to cider-making, and may have some secrets to share! In this experiential presentation, Todd Little-Siebold, Ph.D., professor of history and Latin American studies at College of the Atlantic, and Ellie Hartig, Research Assistant at the MDI Biological Laboratory, will review the history of cider-making and apple tree ID and learn why it’s important. Little-Siedbold and Hartig will explain what role yeast and other microbes play in cider-making, how yeast populations vary depending on their environment, how yeasts react pre- and post- pesticide use, the difference between wild versus domesticated yeasts and how to collect your own yeast and start a culture.You will leave with the understanding of how a wild yeast microbe can actually help identify characteristics of old apple trees.
The location of this MDI Science Café is the Maine Center for Biomedical Innovation at the MDI Biological Laboratory, located at 159 Old Bar Harbor Rd in Salisbury Cove, Maine.
Doors open at 4:30 p.m.
MDI Science Cafés are offered in fulfillment of the institution’s mission to promote scientific literacy and increase public engagement with science. The popular events offer a chance to hear directly from speakers about trends in science. Short presentations delivered in everyday language are followed by lively, informal discussion.