Cider Digest #0813

Published in

· 7 months ago

Subject: Cider Digest #813, 9 June 1999 
From: cider-request@talisman.com 

Cider Digest #813                                         9 June 1999 

                 Forum for Discussion of Cider Issues 
                      Dick Dunn, Digest Janitor 

Contents: 
  Browning in Cider Making & Apple Processing (Dan McFeeley) 

Send ONLY articles for the digest to cider@talisman.com. 
Use cider-request@talisman.com for subscribe/unsubscribe/admin requests. 
    When subscribing, please include your name and a good address in the 
    message body unless you're sure your mailer generates them. 
Archives of the Digest are available for anonymous FTP at ftp.stanford.edu 
    in pub/clubs/homebrew/cider. 
---------------------------------------------------------------------- 

From: David Johnson <dmjohnson@pol.net> 
Date: Wed, 2 Jun 1999 12:59:18 -0400 (EDT) 

Ran across this article on the Lallemand website. I am glad to see  
cider getting some more attention. 
http://www.lallemand.com/brew/inferment/Articles/Article%20Cider.html 

Here are a few thigs I extracted from the article: 
Pectinase arabinase should be considered to avoid arabane haze later,  
especially if pears are to be introduced into the cider formula. 

The cider maker is in control and has the option of quickly removing  
the yeast at the end of fermentation to maintain the light fruity  
character of the juice or to allow the cider to remain on the lees to  
bring out yeasty notes and further complexities. If the cider is to  
remain on the lees, there should be an initial racking to remove the  
bulk of the sediment. The remaining lees should be stirred  
occasionally, weekly or monthly, to bring out the full benefit of  
aging on the lees which releases proteins that help soften the  
tannins.  

------------------------------ 

Subject: Browning in Cider Making & Apple Processing 
From: Dan McFeeley <mcfeeley@keynet.net> 
Date: Tue, 8 Jun 1999 20:33:01 -0500 

I'd like to pose a question to the list about browning reactions in the 
processing of apples, and in the making of cider.  Could anybody explain 
the particulars in terms of biochemistry on how this takes place, and how 
the process is controled or prevented?  I'm also curious to what degree 
the maillard reaction plays a role in browning reactions in apples and 
cider. 

Thanks for any help! 

<><><><><><><><><><> 
<><><><><><><><> 
Dan McFeeley 
mcfeeley@keynet.net 

------------------------------ 

End of Cider Digest #813 
*************************