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Cider Digest #0731
Subject: Cider Digest #731, 13 March 1998
From: cider-request@talisman.com
Cider Digest #731 13 March 1998
Forum for Discussion of Cider Issues
Dick Dunn, Digest Janitor
Contents:
Cider varieties ("David Johnson")
Re: e-coli and all that (Dave Kain)
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Subject: Cider varieties
From: "David Johnson" <dmjalj@inwave.com>
Date: Tue, 10 Mar 1998 08:19:44 -0600
Cidermakers,
I am getting ready for spring planting and wanted to know about the
hardiness of classic cider varieties. I live in southwest Wisconsin right on
the border of USDA zones 4&5 . Our typical winter will have a few nights
where the temperature will drop to -20 deg F (? -29 deg C). But nights
of -10 deg F are more common. My orchard site is near the top of a hill but
the winds aren't too bad. The neighbors down the hill tend to get a lot more
frost damage than I. Andrew Lea was kind enough to suggest Dabinette which I
was able to locate at Southmeadow. I visited his web page and perused the
info there on cider varieties (his page is definitely worth a visit). I also
came across an offering for Herefordshire Redstreak in the Bear Creek
Catalog. Any info on this variety? They had offered Kingston Black a few
years ago but it is not in there new catalog. It makes one wonder why. My
concern is that I would be dooming a tree to struggle and die in my location
or I may have ripening problems.
Dave Johnson
------------------------------
Subject: Re: e-coli and all that
From: dpk1@nysaes.cornell.edu (Dave Kain)
Date: Tue, 10 Mar 1998 10:47:33 -0500 (EST)
Sorry if this is a dead horse, but I don't know if the question was ever
resolved on this digest. Therefore -
More info on the message I forwarded before regarding fermentation effects
on E. coli:
>Date: Tue, 10 Mar 1998 08:03:05 -0500
>From: Don Schaffner <schaffner@AESOP.RUTGERS.EDU>
>Subject: Re: e-coli and all that
>To: apple-crop@orchard.uvm.edu
>Mime-Version: 1.0
>Precedence: Bulk
>Reply-To: apple-crop@orchard.uvm.edu
>
>Mosbah M. Kushad wrote:
>
>> I am aware of one article which shows fermentation kills E.
>> coli.
>
>I'm assuming that Mosbah is referring to the article out of David
>Golden's lab at UT.
>
>Here is the citation with abstract, for those interested:
>
>------------------------------------------------------------
>
>Semanchek, JJ and Golden, DA. Survival of Escherichia coli
>O157:H7 during fermentation of apple cider. Journal of Food
>Protection. 1996. 59. pp.1256-1259.
>
>Golden DA, Univ Tennessee, Dept Food Sci & Technol, POB 1071,
>Knoxville,TN 37901 USA
>
>Abstract: Survival of Escherichia coli O157:H7 in fermenting
>and nonfermenting fresh apple cider was determined. Populations
>of E. Coli O157:H7 were reduced from 6.4 log CFU/ml to
>undetectable levels (detection limit of 0.5 log CFU/ml) in
>fermenting cider after 3 days at 20 degrees C and from 6.5 log
>CFU/ml to 2.9 log CFU/ml after 10 days at 20 degrees C in
>nonfermenting cider. After 1 day of incubation, recovery of E.
>Coli O157:H7 from fermenting and nonfermenting cider was
>statistically (P < 0.01) lower on sorbitol MacConkey agar than
>on tryptone soya agar supplemented with cycloheximide. These
>results suggest that substantial portions of the surviving E.
>Coli O157:H7 populations were sublethally injured by cider
>components (i.e., acid and ethanol). The pH of fermenting cider
>was not significantly different (P > 0.05) from that of
>nonfermenting cider throughout the 10-day test period. Final
>ethanol concentrations in fermenting cider reached 6.01%
>(vol/vol) after 10 days at 20 degrees C. Inactivation of E. Coli
>O157:H7 in fermenting cider is attributed to the combined
>effects of pH and ethanol. Results of this study indicate that
>E. Coli O157:H7 is capable of survival in fresh apple cider at
>20 degrees C, while alcoholic fermentation of fresh cider is an
>effective means of destroying this pathogen.
>
>------------------------------------------------------------
>
>Don Schaffner, Ph.D. Schaffner@aesop.rutgers.edu
>Extension Specialist in Food Science FAX: (732) 932-9611x263
>65 Dudley Rd - Rutgers University Voice: (732) 932-9611x214
>New Brunswick, NJ 08901-8520 http://foodsci.rutgers.edu
>
>I know of no safe depository of the ultimate power of the
>society but the people themselves; and if we think them not
>enlightened enough to exercise their control with a wholesome
>discretion, the remedy is not to take it from them, but to
>inform their discretion.
>- Thomas Jefferson
>
David P. Kain
Dept. of Entomology
New York State Agricultural Experiment Station
Geneva, NY 14456
email: dpk1@nysaes.cornell.edu
Phone 315-787-2341
------------------------------
End of Cider Digest #731
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