UNFERMENTED APPLE JUICE. 



INTRODUCTION. 



The process of sterilizing, so extensively employed with other prod- 

 ucts, is not widely practiced with apple juice, probably because infor- 

 mation is lacking as to methods of handling and the character of the 

 product which may be obtained. 



In an extensive treatise on cider making by a British investigator, 

 F. J. Lloyd, a sterilization is not mentioned as a practical process. 

 Warcollier 5 states that no method of sterilizing the fresh must has 

 yet been commercially used in France. A report from the American 

 consul at Munich gives a method of sterilizing employed there. It- 

 applies, however, only to bottled apple juice. In America methods 

 have been developed for the preparation of bottled apple juice, but 

 they have received no general application. 



With a view to gaining information as to methods of sterilizing 

 apple juice, experiments were conducted during the season of 1906 c 

 in Nebraska and continued during 1907 at Washington, D. C. Apple 

 juice is found to be a product which it is easy to sterilize, while con- 

 serving to a large extent the delicious flavor of freshly expressed 

 juice. The process is inexpensive and capable of application on a 

 small or large scale. If desired, the product may be carbonated 

 before use, and when so treated closely resembles apple cider in 

 which the natural fermentation is just beginning. 



The term " sterilization " as used herein indicates that the fruit 

 juices treated as described do not develop any bacterial or fungous 

 growths within the period usually elapsing before their consumption. 

 The temperatures employed, however, are those commonly used in 

 the process termed " pasteurization." 



The various phases of the investigation will be discussed, experi- 

 ments having been made with wooden, tin, and glass containers, with 

 different methods of clarifying and carbonating, and with the use of 

 preservatives. 



STERILIZATION OF APPLE JUICE. 

 IN WOOD. 



These experiments were made to develop a method for sterilizing 

 apple juice in wooden containers so that it might be marketed with- 



Report on the Results of an Investigation into Cider Making, etc., 1893-1902. 

 London, 1903. 



b Les methodes scientifiques dans 1'industrie du cidre. Rev. gen. sci. pures et 

 appliquees, 1907, 18 1 778. 



c Yearbook of the U. S. Department of Agriculture, 1906, p. 239. 



