Bitter Apples For Cider Making - An Alternative
Bitter Apples For Cider Making - An Alternative
Bitter Apples For Cider Making - An Alternative
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Lab scale samples Plant scale<br />
nil SO2 +SO2 +SO2 +SO2<br />
pressed juice filtered juice concentrate<br />
polyphenol Brix polyphenol Brix polyphenol Brix polyphenol Brix<br />
Processing date mg/L (refrac) mg/L (refrac) mg/L (refrac) mg/L (refrac)<br />
6 December 2007 3400 7.5 6900 6.8 7000 6.5 91000 69.8<br />
13 December 2007 2500 7.7 6800 7.6 6700 6.8 89000 69.8<br />
21 December 2007 9.0<br />
6 - 8 January 2008 4300 5.2<br />
87000 70.7<br />
Table 3. Plant process data for immature apple thinings.<br />
Note that additional water was added to the milling process for 6-8 January processing to improve pumpability. This<br />
reduced polyphenol and brix by dilution. The additional water was removed at evaporation to produce similar concentrate<br />
results to previous pressings.<br />
Miscellaneous results on concentrates - all circa 70 brix<br />
polyphenol<br />
mg/L<br />
UK bittersweet concentrate 2007 sample 1 18600<br />
UK bittersweet concentrate 2007 sample 2 15500<br />
UK bittersweet concentrate 2004 sample 17900<br />
French bittersweet concentrate 2007 sample 8700<br />
French bittersweet concentrate 2008 sample 11300<br />
Tasmanian culinary apple juice concentrate early 2007 4900<br />
Tasmanian culinary apple juice concentrate late 2007 3500<br />
Table 4. <strong>An</strong>alyses of commercial apple concentrate samples.
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