Issue link: http://winesandvines.uberflip.com/i/137110
WineEast apples is primarily due to malic acid, and the bitterness comes from phenolic compounds mainly located in the skins. The phenolic compounds also give the juice a darker color when it is oxidized. English cider is traditionally fermented to dryness with the goal of avoiding infection. Fermentation takes place at 20°-25°C for one to four weeks, and the resulting cider is usually between 5% and 8% ABV (alcohol by volume). In England, where bittersweet apples with lower acidity and higher astringency are often used for cider, the absence of sugar and the lower acid results in a cider with a reasonable Many cideries have switched to 750ml bottles, which can command a higher price. Oliver Winery sells its Beanblossom hard cider in 500ml recyclable aluminum bottles. acid-sugar balance but with more apparent bitterness and astringency. This astringency becomes more significant in the mouthfeel as the acidity is less significant. The use of malolactic fermentation also reduces the amount of fruitiness in the English ciders. Cider made by large cider producers in England (and the United States), sometimes known as "macro cider," is made from a high-Brix blend of apple juice or apple juice concentrate, water and sugar. The English cider apples may be included as freshly pressed juice or as specialty apple juice concentrate evaporated from unfermented apple juice. In the late 1990s and early 21st century, a price war between the leading English producers led to the replacement of a sizable portion of the apple component in cider with sugar and water. The increased use of chaptalization and dilution resulted in inferior quality ciders that significantly damaged the reputation of English macro cider. French cider French cider has a lower alcohol content than English cider (between 2% and 5% ABV) and usually has some residual sweetness. In the cider-producing regions in northwestern France, the residual sweetness is the result of a traditional technique known as keeving. This is a precipitation process in which a calcium salt (traditionally a mixture of chalk and salt) is added to the apple juice prior to fermentation. The natural pectin methyl esterase gradually converts the soluble pectin in the juice to pectic acid, which combines with the calcium to form an insoluble calcium pectate gel. As fermentation begins, the pectate gel is slowly pushed up by the fermentation gases and forms a brown cap known as the "chapeau brun." Some of the pectin combines with the juice protein and tannins and drops to the bottom. The clear juice between the cap and the sediment can then be pumped or siphoned into another container to continue fermenting. Many of the nutrients, a substantial number of yeast cells and most spoilage microorganisms in the juice are left behind in the cap and the sediment. As a OAK ALTERNATIVES - BECOPAD Eastern Distributor for Beco Filter Sheets, Siha Yeast, EvOAK Oak Alternatives, Parker-dh Membranes, Chillers, N2 Generators, Zander Air Products - DECAN T E R CENTRIFUGES - S TERILE FILTRATION - WATER FILTRATIO N - SIHA YEAST - Win es & V i n es JU LY 20 13 79