Craft Hard Cider: Recipes, Tips, and Ideas for Making & Enjoying Hard Cider
Systems Biology: Interactomics Yeast were first identified by Pasteur around 1860 and the isolation and propagation of Saccharomyces cerevisiae soon followed. However, for over a hundred years, yeast were mostly isolated from wild fermentations and propagated based on their fermentative and organoleptic properties. Not until the 1990’s did we really start breeding or mutating yeasts … Continue reading Cider Words: Interactomics
The impact of light on cider. Does light pose a risk to hard cider? Beer is bottled in amber bottles to prevent what is called light struck or skunky beer. This occurs when photosensitive iso-alpha acids form 3-methyl-2-butane-1-thiol (MBT). MBT has a skunk odor. If hard cider includes hops, it can form this fault as … Continue reading Cider Words: Light Struck
Proanthocyanidins Characteristics Besides providing hard cider with organoleptic benefits, like bitterness and astringency, phenolic compounds can provide valuable health benefits. The old adage of an apple a day keeps the doctor away has a lot of truth to it. Many studies have shown the healthful benefits derived from the moderate consumption of red wine. These … Continue reading Cider and Health – Proanthocyanidins
5-caffeoylquinic Acid And it’s health benefits I like the motto, ”All things in moderation”. I enjoy my hard cider with dinner and for me, one is plenty. I love contemplating the aroma, the flavor, and how it goes with the food. What I also enjoy is that hard cider can have healthful aspects. It’s part … Continue reading Cider and Health: 5-caffeoylquinic Acid
Maceration and it’s impacts on cider making. The definition of maceration is to soften or separate. With regards to apples and pears, this process occurs after the apples have been milled or crushed but before the pomace is pressed. One of its key goals is to break down the pectin found in the fruit. This … Continue reading Cider and Maceration
Autophagy: The process where yeast begin consuming themselves in order to stay alive during times of starvation. Have you ever heard of autophagy before? No? Don’t worry, I had never heard about it until I read chapter two of Molecular Wine Microbiology(1). Autophagy is strongly linked to autolysis, which I covered in an earlier Mālus … Continue reading Cider Words: Autophagy
Autolysis: The decomposition of yeast cells. Why does the flavor of cider change when it ages? Part of those changes can come from bacteria or yeast. This micro flora can make malolactic fermentation (MLF) occur or a souring by Brettanomyces yeasts. However, one of the biggest impacts can come from the yeast that fermented your … Continue reading Cider Words: Autolysis
Using a microwave to extract fruit juice - Modified extraction graph for grapes from A. Cendres(1) How should you process your apples to make juice? Do you mill and then press them? Do you even need to press them? A. Censures and associates researched an interesting alternative for juice extraction: microwaves(1). Their research focused on … Continue reading Microwave Extraction
Hidden Rose and Pink Pearl Apples - Two Red Flesh Varieties Have you ever eaten a red apple? Not red on the outside, but red on the inside. I must say that there is this appeal of biting into an apple and finding this pink or reddish colored flesh. Even when you know it’s there, … Continue reading Unique Apples: Red Fleshed Varieties
Suspended Solids: How juice clarity impacts hard cider V.K. Joshi and associates assessed the impacts of juice clarity on hard cider. They found that similarly to wine, clarifying juice by filtering and pectic enzyme treatment resulted in higher quality cider(1). Quality was defined by a panel of five trained judges assessing 14 flavor characteristics using … Continue reading Impact of Juice Clarity
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