Bitter Apples For Cider Making - An Alternative

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Fig 9. Photograph of immature apple thinnings. Fig 10. Photograph of mature table fruit, same scale as Fig 9.
<strong>Cider</strong> samples were then prepared on a pilot scale using traditional European bittersweet concentrates, or alternatively immature apple extract concentrate. After a number of iterations, cider formulations were achieved that gave a good product match, and these were then produced on a commercial scale. The match was verified using triangular taste testing. Taste evaluation of bitterness / astringency as well as analysis of total polyphenols in the finished cider also confirmed a good match. Discussion and summary <strong>An</strong>alysis of the results achieved confirms the significant impact that SO2 has in extraction and yield of polyphenol (Table 2 and 3). Ascorbate was also trialed (not reported here) and found to be effective but less so. In the final decision, SO2 was used as it is already employed in the usual processing of apples for manufacture of cider, and of processing grapes for wine. Similar trends were observed in relation to cultivar and fruit development as were reported by Martin, although this work (Table 1) indicates that fruit maturity as measured by duration from fruit set is probably a better measure of potential polyphenol concentration than fruit size alone. It appears that under Tasmanian conditions a cut off around mid December would be a suitable compromise between decreasing polyphenol concentration and absolute yield due to increasing fruit size. While it was established that cultivar has a major impact on polyphenol level, the plant scale trials used fruit of undefined cultivar. The most common cultivars produced by the growers supplying immature fruit thinnings are Fuji, Jonagold, Pink Lady, Red Delicious, Gala and Golden Delicious. Although a range of other table cultivars are also grown, it is probably reasonable to surmise that a majority of thinnings derived from these 6 most common cultivars. Fruit was hydrocooled before cold storage as it was observed that without this step the fruitlets would heat up and possibly begin to “compost” due to a combination of trapped field heat and poor air circulation due to the small fruitlet size. The trend of initial high polyphenol concentration which declined with fruit development was observed across all cultivars examined, whether table, culinary, bittersweet or crab apples. Crab apples would appear to have the greatest potential for polyphenol extraction, if orchards were to be planted with this as the only aim. The level of total polyphenol achieved in immature apple concentrate of 90000 milligrams/litre was approximately 6 times the typical level found in commercial “bittersweet” concentrates which demonstrated levels around 15000 mg/l. Immature apple concentrate contained approximately 20-25 times the levels demonstrated in culinary apple concentrate. The immature apple concentrate was used to produce commercial ciders that were product matched to ciders produced using traditional bittersweet apple concentrates. Further fruit thinnings have been processed in the 2 years since the 2007 / 2008 trial, with similar results achieved. This has demonstrated that immature
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Page 3 and 4: These 4 classes of compounds do pla
Page 5 and 6: from the observations of Lea, that
Page 7 and 8: Experimental Cultivar evaluations:
Page 9 and 10: nil SO2 Diameter Av weight Brix Pol
Page 11: Lab scale samples Plant scale nil S
Page 15: 8. Shahidi, Fereidoon, and Naczk, M

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