CA1049429A - Cider making - Google Patents
Cider makingInfo
- Publication number
- CA1049429A CA1049429A CA209,961A CA209961A CA1049429A CA 1049429 A CA1049429 A CA 1049429A CA 209961 A CA209961 A CA 209961A CA 1049429 A CA1049429 A CA 1049429A
- Authority
- CA
- Canada
- Prior art keywords
- juice
- cider
- fermentation
- specific gravity
- apples
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/024—Preparation of other alcoholic beverages by fermentation of fruits other than botanical genus Vitis
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
Apple cider in the form of a clear gasified liquid having a specific gravity from about 1.000 to about 1.020 and an alcohol content from 2% to 12% by volume. The cider has a delicate taste and lacks the bitter aftertaste often associated with apple ciders. A process of making the cider as follows. Fresh juice from at least one cultivar of apples in which the juice has a specific gravity within the range from about 1.035 to about 1.065 and an organic nitrogen content within the range from about 0.01 to 0.05 is pasteurized. One or more variety of sharp or sweet apples or a mixture of both may be employed. The pasteurized juice is inoculated with a species of wine yeast Saccharomyces cerevisieae var.ellipsoideus. The inoculated juice is maintained in a pressure vessel at normal temperature for a time to initiate fermentation and to cause pressure to build up. The fermenting juice is then cooled to within the range from about 5.degree.C. to about 10.degree.C. Fermentation is caused to continue until a cider is formed having the specific gravity mentioned.
Description
This invention relates to the production of apple cider.
According to prior practice, cider has generally been produced from the juice of several different cultivars of apples by natural fermentation (i.e. without adding yeast). The cider has either had an alcohol content o-f not less than 2% or not more than 12% by volume. In either case, the cider has not ; been in its natural (as produced) state, but diluted with water or ad~ed sugar to adjust its alcohol content. This is undesirable.
Fermentation has usually been carried out at room temperature so as tG decrease the fermentation time. This results in a bitter after-taste.
According to the invention, there is selected the pure pasteurized juice of a single cultivar or a mixture of several cultivars of apples, having a specific gravity within the range from about 1.035 to about 1~065 and an organic nitrogen content within the range from about 0.01 to about 0.05, and may be entirely of one or more variety of sharp apples, for example Bedan, Noel or Petit, or sweet apples, for example McIntosh, Russet or Cortland, or a mixture of sharp and sweet. The density and the nitrogen content, or both, may have to be adjusted after the juice has been extracted from the apples. The juice is ~ placed in a pressure vessel, immediately after pasteurizing, and -~ is inoculated with a species of wine yeast Saccharomyces ;l cerevisieae var. ellipsoideus, which will function in the cold and which at the end of the fermentation, will produce a break.
~¦ A preferred strain of such species is American Type Culture Collection (ATCC) Culture ~o. 14825. The inoculum should represent from about 1 to about 10%, preferably about 5% of the ~inal volume.
, -- 1 :'1 ~ . :, :~49~29 Once seeded, the mass is maintained at room temperature, in a closed pressure vessel, for a time effective to produce active fermentation, that is, active bubbling, and for pressure to build up in the vessel. This usually takes about ~8 hours or more. The mass is then cooled to from about 5C. to about 10C. (40F. - 50F.) and fermenta-tion allowed to continue. The fermentation proceeds quite slowly. It is carried on long enough (minimum three months) to reach the desired specific gravity of 1.020 to 1.010 and an alcohol content of from about 4% to about 5% by volume for a sparkling sweet cider, 1.010 to 1.005 and an alcohol content of from about 5% to about 7t% by volume for a sparkling semi~
sweet cider, and ~ to 1.000 and an alcohol content from about 7~ to about 12% by volume for a sparkling dry cider.
., During this period, the mass is protected from contamination by its confinement in the closed pressure vessel.
Fermentation is stopped, when the density reaches the desired level. This can be done either by microbiological filtration or by pasteurization.
The resulting ciders are clear liquids which vary in specific gravity from about 1.000 to about 1.020 and have an alcohol content from about 2% to about 12%, preferably from about 4% to about 7% by volume. Within this range the density -I will vary, as stated above, depending on the variety, i.e~ whether a sparkling sweet cider, a sparkling semi-sweet cider or a , sparkling dry cider is desired. The ciders are delicate in flavour and lack the bitter ater-taste usually associated with ciders made by other proce~ses.
-1~ The juice employed is that of apples whose juice ~;~ 30 has a specific gravity within the range from 1.035 to 1.065.
Such juice may be obtained from a single cultivar of ~sharp apples, for example Bedan, ~oel or Petit, or sweet apples, for ~4~
example, McIntosh, Russet or Cortland, or a mixture of cultivars of both sharp and sweet. The criterion of suitability for the present invention is that the juice must have a specific gravity within the range given. The juice is extracted as is well known in the art. Pasteurization is effected in a known manner. This removes most of the natural flora, the remainder being swamped by the quantity of inoculum yeast employed in the fermentation.
m e pressure vessel may be of the horizontal or vertical type. The latter is preferred,because its shape permits sediment to settle in a more compact volume.
The invention will be described in more detail by reference to the accompanying examples illustrative of pre-ferred procedures.
EX~MPLE I
125 litres of juice was pressed from the Russet variety of apples. It had a specific gravity of 1.065 and an organic nitrogen content of 0.02O The juice was pasteurized in a heat exchanger at about 63C. This juice was inoculated with ATCC Culture ~o. 14825 of Saccharomyces cerevisieae var.
ellipsoideus in an amount of 5% of the final volume of the juice and maintained in a closed pressure vessel of the vertical type at about 65F. for 48 hours,when it was observed that fermentation had started. The temperature of the fermenting mass was then reduced to 50F. and kept in the closed vessel : I .
under pressure at this temperature for about three months.
Then its specific gravity was about 1.010. During fermentation, the mass was protected from contamination by microbes in the surrounding air by enclosure in the pressure vessel. The pressure in the vessel rose to about 40 pounds. Fermentation was then stopped by filtering the mass, recovering the cider, and bottling it under pressure~ The yeast and the sediment . :, 4~42~
was discarded. The sparkling semi-sweet cider produced was a clear liquid which had an alcohol content of 6.6% by volume and had a very delicate taste and no bitter after-taste.
EXAMPLE II
Cider was made following the same procedure and conditions as in Example I except that the wine yeast of the strain SaccharomYces cerevisieae var. el~ipsoideus was a variety called LUTHI obtained in Switzerland. Results were similar to those achieved by the procedure of Example I.
EXAMPLE III
The procedure of Example I was repeated using the same steps, the same yeast and the same conditions with the exception that the fermentation was stopped when the specific gravity had reached 1.020 resulting in the production of a sparkling sweet cider having an alcohol content of 4% ~y volume.
EXAMPLE IV
The procedure of Example I was repeated with the -exception that the fermentation was stopped when the mass had reached a specific gravity of 1.000. A dry sparkling cider resulted, having an alcohol content of 7% by volume.
EXAMPLE V
125 litres of juice was pressed from the Cortland variety of apples. It had a specific gravity of 1.035 and an organic nitrogen content of 0.02. The juice was pasteurized in ` - a heat exchanger at about 63C. This juice was inoculated with ATCC Culture ~o. 14825 of Saccharomyces cerevisieae var.
elliPsoideus in~an amount of 5% of the final volume of the juice ~i and maintained in a closed vertica~ type pressure vessel at ; about 65F. for 48 hours when it was observed that fermentation had started. The temperature of -the fermenting mass was then reduced to 50F. and kept in the pressure vessel under pressure at this temperature for about three months. Then its density was ~`
~' , . .
4;;:~
about 1.010. During fermentation, the mass was protected from contamination by microbes in the surrounding air, by enclosure in the pressure vessel. The pressure in the vessel rose to about 40 pounds. Fermentation was then st;opped by filtering the mass, recovering the cider, and bottling it under pressure.
The yeast and the sediment was discarded. The sparkling semi-sweet cider produced was a clear liquid which had an alcohol content of 5.4% by volume and had a very delicate taste and no bitter after-taste.
EXAMPLE VI
125 litres of juice with grades of apples from ~he ~anadian market (Rougemont, Allen, and Graves) was pro-cessed. This juide had a specific yravity of 1.045 and an organic nitrogen content of around 0.02. The juice was pasteurized in a heat exchanger at about 63C. This juice was inoculated with ATCC Culture No. 14825 of Saccharomyces cerevisieae var.ellipsoideus in an amount of 5% of the final volume of the juice and maintained in a closed vertical type vessel at about 65F. for 48 hours when it was observed that fermentation had started. The temperature of the fermenting mass was then reduced to 50F. and kept in the vessel under pressure at this temperature for about three months. Then its density was about 1.010. During fermentation, the mass was protected from contamination by microbas in the surrounding air by enclosure in the pressure vessel. The pressure in the vessel rose to about 40 pounds. Fermentation was then stopped by filtering the mass, recovering the cider, and bottli~g it under pressure. The ~east and the sediment was discarded. The :.
;l sparkling semi-sweet cider produced was a clear liquid which had an alcohol content of 5.6% by volume and had a very delicate taste and no bitter after-taste.
~ 5 ~
According to prior practice, cider has generally been produced from the juice of several different cultivars of apples by natural fermentation (i.e. without adding yeast). The cider has either had an alcohol content o-f not less than 2% or not more than 12% by volume. In either case, the cider has not ; been in its natural (as produced) state, but diluted with water or ad~ed sugar to adjust its alcohol content. This is undesirable.
Fermentation has usually been carried out at room temperature so as tG decrease the fermentation time. This results in a bitter after-taste.
According to the invention, there is selected the pure pasteurized juice of a single cultivar or a mixture of several cultivars of apples, having a specific gravity within the range from about 1.035 to about 1~065 and an organic nitrogen content within the range from about 0.01 to about 0.05, and may be entirely of one or more variety of sharp apples, for example Bedan, Noel or Petit, or sweet apples, for example McIntosh, Russet or Cortland, or a mixture of sharp and sweet. The density and the nitrogen content, or both, may have to be adjusted after the juice has been extracted from the apples. The juice is ~ placed in a pressure vessel, immediately after pasteurizing, and -~ is inoculated with a species of wine yeast Saccharomyces ;l cerevisieae var. ellipsoideus, which will function in the cold and which at the end of the fermentation, will produce a break.
~¦ A preferred strain of such species is American Type Culture Collection (ATCC) Culture ~o. 14825. The inoculum should represent from about 1 to about 10%, preferably about 5% of the ~inal volume.
, -- 1 :'1 ~ . :, :~49~29 Once seeded, the mass is maintained at room temperature, in a closed pressure vessel, for a time effective to produce active fermentation, that is, active bubbling, and for pressure to build up in the vessel. This usually takes about ~8 hours or more. The mass is then cooled to from about 5C. to about 10C. (40F. - 50F.) and fermenta-tion allowed to continue. The fermentation proceeds quite slowly. It is carried on long enough (minimum three months) to reach the desired specific gravity of 1.020 to 1.010 and an alcohol content of from about 4% to about 5% by volume for a sparkling sweet cider, 1.010 to 1.005 and an alcohol content of from about 5% to about 7t% by volume for a sparkling semi~
sweet cider, and ~ to 1.000 and an alcohol content from about 7~ to about 12% by volume for a sparkling dry cider.
., During this period, the mass is protected from contamination by its confinement in the closed pressure vessel.
Fermentation is stopped, when the density reaches the desired level. This can be done either by microbiological filtration or by pasteurization.
The resulting ciders are clear liquids which vary in specific gravity from about 1.000 to about 1.020 and have an alcohol content from about 2% to about 12%, preferably from about 4% to about 7% by volume. Within this range the density -I will vary, as stated above, depending on the variety, i.e~ whether a sparkling sweet cider, a sparkling semi-sweet cider or a , sparkling dry cider is desired. The ciders are delicate in flavour and lack the bitter ater-taste usually associated with ciders made by other proce~ses.
-1~ The juice employed is that of apples whose juice ~;~ 30 has a specific gravity within the range from 1.035 to 1.065.
Such juice may be obtained from a single cultivar of ~sharp apples, for example Bedan, ~oel or Petit, or sweet apples, for ~4~
example, McIntosh, Russet or Cortland, or a mixture of cultivars of both sharp and sweet. The criterion of suitability for the present invention is that the juice must have a specific gravity within the range given. The juice is extracted as is well known in the art. Pasteurization is effected in a known manner. This removes most of the natural flora, the remainder being swamped by the quantity of inoculum yeast employed in the fermentation.
m e pressure vessel may be of the horizontal or vertical type. The latter is preferred,because its shape permits sediment to settle in a more compact volume.
The invention will be described in more detail by reference to the accompanying examples illustrative of pre-ferred procedures.
EX~MPLE I
125 litres of juice was pressed from the Russet variety of apples. It had a specific gravity of 1.065 and an organic nitrogen content of 0.02O The juice was pasteurized in a heat exchanger at about 63C. This juice was inoculated with ATCC Culture ~o. 14825 of Saccharomyces cerevisieae var.
ellipsoideus in an amount of 5% of the final volume of the juice and maintained in a closed pressure vessel of the vertical type at about 65F. for 48 hours,when it was observed that fermentation had started. The temperature of the fermenting mass was then reduced to 50F. and kept in the closed vessel : I .
under pressure at this temperature for about three months.
Then its specific gravity was about 1.010. During fermentation, the mass was protected from contamination by microbes in the surrounding air by enclosure in the pressure vessel. The pressure in the vessel rose to about 40 pounds. Fermentation was then stopped by filtering the mass, recovering the cider, and bottling it under pressure~ The yeast and the sediment . :, 4~42~
was discarded. The sparkling semi-sweet cider produced was a clear liquid which had an alcohol content of 6.6% by volume and had a very delicate taste and no bitter after-taste.
EXAMPLE II
Cider was made following the same procedure and conditions as in Example I except that the wine yeast of the strain SaccharomYces cerevisieae var. el~ipsoideus was a variety called LUTHI obtained in Switzerland. Results were similar to those achieved by the procedure of Example I.
EXAMPLE III
The procedure of Example I was repeated using the same steps, the same yeast and the same conditions with the exception that the fermentation was stopped when the specific gravity had reached 1.020 resulting in the production of a sparkling sweet cider having an alcohol content of 4% ~y volume.
EXAMPLE IV
The procedure of Example I was repeated with the -exception that the fermentation was stopped when the mass had reached a specific gravity of 1.000. A dry sparkling cider resulted, having an alcohol content of 7% by volume.
EXAMPLE V
125 litres of juice was pressed from the Cortland variety of apples. It had a specific gravity of 1.035 and an organic nitrogen content of 0.02. The juice was pasteurized in ` - a heat exchanger at about 63C. This juice was inoculated with ATCC Culture ~o. 14825 of Saccharomyces cerevisieae var.
elliPsoideus in~an amount of 5% of the final volume of the juice ~i and maintained in a closed vertica~ type pressure vessel at ; about 65F. for 48 hours when it was observed that fermentation had started. The temperature of -the fermenting mass was then reduced to 50F. and kept in the pressure vessel under pressure at this temperature for about three months. Then its density was ~`
~' , . .
4;;:~
about 1.010. During fermentation, the mass was protected from contamination by microbes in the surrounding air, by enclosure in the pressure vessel. The pressure in the vessel rose to about 40 pounds. Fermentation was then st;opped by filtering the mass, recovering the cider, and bottling it under pressure.
The yeast and the sediment was discarded. The sparkling semi-sweet cider produced was a clear liquid which had an alcohol content of 5.4% by volume and had a very delicate taste and no bitter after-taste.
EXAMPLE VI
125 litres of juice with grades of apples from ~he ~anadian market (Rougemont, Allen, and Graves) was pro-cessed. This juide had a specific yravity of 1.045 and an organic nitrogen content of around 0.02. The juice was pasteurized in a heat exchanger at about 63C. This juice was inoculated with ATCC Culture No. 14825 of Saccharomyces cerevisieae var.ellipsoideus in an amount of 5% of the final volume of the juice and maintained in a closed vertical type vessel at about 65F. for 48 hours when it was observed that fermentation had started. The temperature of the fermenting mass was then reduced to 50F. and kept in the vessel under pressure at this temperature for about three months. Then its density was about 1.010. During fermentation, the mass was protected from contamination by microbas in the surrounding air by enclosure in the pressure vessel. The pressure in the vessel rose to about 40 pounds. Fermentation was then stopped by filtering the mass, recovering the cider, and bottli~g it under pressure. The ~east and the sediment was discarded. The :.
;l sparkling semi-sweet cider produced was a clear liquid which had an alcohol content of 5.6% by volume and had a very delicate taste and no bitter after-taste.
~ 5 ~
Claims (9)
1. A process of making apple cider comprising, pasteurizing the fresh juice from at least one cultivar of apples in which the juice has a specific gravity within the range from about 1.035 to about 1.065 and an organic nitrogen content within the range from about 0.01 to about 0.05, inoculating the pasteurized juice with a species of wine yeast Saccharomyces cerevisieae var. ellipsoideus, maintaining the inoculated juice in a closed pressure vessel at normal temperature for a time to initiate active fermentation and to cause pressure to build up, cooling the fermenting juice to within the range from about 5°C. to about 10°C., causing fermentation to continue until there results an apple cider having a specific gravity from about 1.000 to about 1.020 and an alcohol content from about 4% to about 7%
by volume, when the cider has a specific gravity within said range stopping the fermentation and recovering the juice.
by volume, when the cider has a specific gravity within said range stopping the fermentation and recovering the juice.
2. A process, as defined in claim 1, in which the wine yeast is that of ATCC Culture No. 14825.
3. A process, as defined in claim 1, in which the inoculum represents from 1% to 10% of the final volume.
4. A process, as defined in claim 1, 2 or 3, in which the juice is that of one or more variety of sharp apples.
5. A process, as defined in claim 1, 2 or 3, in which the juice is that of one or more variety of sweet apples.
6. A process, as defined in claim 1, in which the juice is that of a mixture of varieties of sharp and sweet apples.
7. A process, as defined in claim 1, 2 or 3, in which the fermentation process is stopped when the fermenting juice has reached a specific gravity of 1.010 to 1.020 to provide a sparkling sweet cider.
8. A process, as defined in claim 1, 2 or 3, wherein the fermentation of the fermenting juice is stopped when it has a specific gravity of 1.006 to 1.000 to provide a sparkling dry cider.
9. A process, as defined in claim 1, 2 or 3, in which the fermentation of the juice is stopped when the specific gravity is from 1.010 to 1.005 to provide a sparkling semi-sweet cider.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA209,961A CA1049429A (en) | 1974-09-24 | 1974-09-24 | Cider making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA209,961A CA1049429A (en) | 1974-09-24 | 1974-09-24 | Cider making |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1049429A true CA1049429A (en) | 1979-02-27 |
Family
ID=4101212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA209,961A Expired CA1049429A (en) | 1974-09-24 | 1974-09-24 | Cider making |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1049429A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2718748A1 (en) * | 1994-04-19 | 1995-10-20 | Tronquoy Lagrange | A naturally sparkling drink made from non-tannic apples and its manufacturing process. |
| CN112322427A (en) * | 2020-11-19 | 2021-02-05 | 郑昌永 | Frozen apple distilled liquor and brewing method thereof |
-
1974
- 1974-09-24 CA CA209,961A patent/CA1049429A/en not_active Expired
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2718748A1 (en) * | 1994-04-19 | 1995-10-20 | Tronquoy Lagrange | A naturally sparkling drink made from non-tannic apples and its manufacturing process. |
| EP0678575A1 (en) * | 1994-04-19 | 1995-10-25 | Tronquoy Lagrange (Sarl) | Naturally sparkling drink made from non-tannic apples and its method of production |
| CN112322427A (en) * | 2020-11-19 | 2021-02-05 | 郑昌永 | Frozen apple distilled liquor and brewing method thereof |
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