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Cider Digest #1992
Subject: Cider Digest #1992, 11 October 2015
From: cider-request@talisman.com
Cider Digest #1992 11 October 2015
Cider and Perry Discussion Forum
Contents:
Re: Cider Digest #1990, 3 October 2015 (Steve)
RE: Maceration ("Charles McGonegal")
Ground harvesting (Andrew Lea)
Maceration (Andrew Lea)
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Digest Janitor: Dick Dunn
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Subject: Re: Cider Digest #1990, 3 October 2015
From: Steve <hambone@goeaston.net>
Date: Sat, 3 Oct 2015 12:25:46 -0400
Dick- Thanks for letting Jack Graham's posting through. Very
interesting story and looks like he and his brother are trying their
best to help the small guy crafters. Steve
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Subject: RE: Maceration
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Thu, 8 Oct 2015 18:34:02 -0500
Shane,
When it comes to tannic cider apples and perry pears, maceration is usually
done to strip tannins and color. I believe it also tends to increase pectin
extraction - which could help with keeving.
Culinary and table fruit are a bit different in the sense that the tannin
content seems to be skin driven. Received wisdom is that cider fruit is
tannic throughout, but presentations at last year's Cidercon included some
interesting data about a number of non-bitter varieties done by VA Polytech.
Looking through the same reference works you've already noted, you can see
another approach - carbonic maceration. If you could blanket the grinder
and maceration tubs with CO2 or Nitrogen, you should be able to boost
tannins and color, rather than stripping it. Get the air out. I've chatted
with a few people here in the states who develop color by maceration, and I
suspect that however their process works, they are getting the bulk of the
pomace in a reduced O2 state.
Charles
Aeppeltreow
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Subject: Ground harvesting
From: Andrew Lea <andrew@harphill.co.uk>
Date: Fri, 9 Oct 2015 11:11:35 +0100
> Subject: Ground harvesting in North America
> From: Alan Yelvington <al@happydogfarm.com>
> Date: Tue, 6 Oct 2015 12:36:54 -0400
>
> I talked to the U.S. representative for a
> German manufacturer
Al,
Have you looked at any British kit? Ground harvesting is standard
practice here. Don't know if they would export overseas though.
http://www.tuthilltemperley.com/M2000_fruit_harvester.htm
http://fruitharvesting.com/cms-assets/documents/117323-134504.sprite-06-07-11.pd
f
And don't forget this for really small quantities
http://digg.com/video/apple-wizard-video
(originally designed for fallen pecan collection but good for small
apples on the ground too)
>
> I'm also looking at "hedgehog" harvesters
> that are fully manual, puncture the fruit,
> but much more affordable.
When I was at the UK Long Ashton Cider Research Station in the 70's and
80's, our advice was NOT to use the hedgehog type. That's because they
just spread and inoculate soil bacteria into the fruit so it starts to
rot really quickly. Every fruit gets damaged! By doing so it also
increases the SO2 binding load. Not a good idea unless maybe you plan to
process the fruit on the same or following day as you collect.
Andrew Lea
nr Oxford, UK
www.cider.org.uk
------------------------------
Subject: Maceration
From: Andrew Lea <andrew@harphill.co.uk>
Date: Sat, 10 Oct 2015 11:22:55 +0100
> Subject: Maceration
> From: "Cline, Shane K." <Shane.Cline@hdrinc.com>
> Date: Sun, 4 Oct 2015 15:43:26 +0000
>
> Does maceration provide complexity to the must or is the benefit
> a mellower less astringent cider.
A simple question with a multiplicity of complex answers!
In overall terms maceration does potentially provide complexity to the
must due to the enzymatic changes that take place as the milled pulp
stands before pressing. (Many of the relevant enzymes are membrane bound
and hence contact with pulp makes things go further and faster).
Amongst the effects are
1. Increase in soluble pectin (useful if you're keeving)
2. Increase in volatile aldehydes and alcohols due to lipoxygenase
action on native fatty acids (which can be taken up and esterified by yeast)
3. Increase in other flavour volatiles liberated by beta-glucosidase
activity, such as phenyl ethanol and octanediols which contribute to
'cidery' characteristics later on.
4. The effect on tannin / polyphenols is very complex and depends on
their native levels (hence typically higher in cider fruit than dessert
fruit) and access to air, as well as pH, native polyphenoloxidase
activity etc. In general, with limited oxidation, soluble colour
development can reach a brief peak but then lightens again as that
colour and the bitter and astringent procyanidins are adsorbed back on
to the pulp. The more access to oxygen, the more this happens. So a pulp
macerated in a thin shallow layer may lose far more colour and mouthfeel
than one macerated in a tall tub. In those cases Ben Watson's figure of
90% loss may indeed be true. But in a tall tub the top layer next to the
air often browns severely whereas a few inches down the pulp remains
colourless (especially until all the native ascorbic acid is oxidised
away) and there is much less loss of tannin mouthfeel.
Long pulp maceration (overnight) is primarily used by people who are
keeving, to get maximum pectin extraction. If you are using heavy
bittersweets from the UK or France and want to get rid of some tannin,
this is a good time to do it by increasing air exposure in shallow
layers. If you are using dessert fruit and you want to encourage
volatile flavour development with some colour increase but you don't
want to lose too much tannin, it's probably best to macerate in a thick
layer so that only the top of the pulp browns, and probably to limit
maceration to a couple of hours or so rather than overnight. Of course
enzymic changes happen faster when warmer so if you macerate at 4C you
will get different results from macerating at 20C.
It's one of those areas where prediction is difficult because there are
so many variables, but understanding the general principles may help.
Andrew Lea
nr Oxford UK
www.cider.org.uk
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End of Cider Digest #1992
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