Copy Link
Add to Bookmark
Report
Cider Digest #0813
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
*************************
