Cider Quiz Answers: Question #9

Cider Quiz Answers

Spoiler Alert: If you haven’t taken Cider Quiz #1, click here to take it before exploring the answers. Question #9 explores the process of maceration, where pomace is left to sit for a time before pressing. As you might expect, you can find more details about maceration and apple peels in the articles at the bottom of … Continue reading Cider Quiz Answers: Question #9

Cider Fining 101

Exploring finding agents for cider.

Fining agents are more than just compounds added to help clarify your cider. They can also remove other compounds, usually with the goal of improving stability. However, these agents can impact color and aroma. As defined by R. Marchal and E.J. Waters in the book Managing Wine Quality(1), fining is the addition of a substance … Continue reading Cider Fining 101

Cider Words: Enzymes

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Enzymes commonly found in cider and perry. Enzymes are proteins that act as catalyst for chemical reactions. In cider making, they can enable or speed up these reactions. This enzymes can improve clarification, increase juice yield, extract color, enhance aroma and flavor, and stabilize your cider(1). They can also improve the nutritional characteristics of foods … Continue reading Cider Words: Enzymes

Cider Question: Do you need to use pectic enzyme?

Cider Question: Do you need to use pectic enzyme?

Pectic enzymes or what are also referred to a pectinases, are enzyme compounds that cleave or breakdown the natural pectin found in both apples and pears. Generally, pears have higher levels of natural pectin. Pectic enzymes are often produced naturally during fermentation by yeast, but as is common, the amount will vary by yeast strain. … Continue reading Cider Question: Do you need to use pectic enzyme?

Pectic Enzyme: Juice Application

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Impact of Pectic Enzyme - Juice Application Pectolyase, pectozyme, and polygalacturonase are three types of pectic emzymes or what are often called pectinases. These are naturally occurring compounds found in plants that breakdown the polysaccharide known as pectin. Pectin gives structure and strength to the plant cells. This structure is what make jelly and jam become … Continue reading Pectic Enzyme: Juice Application