6 MASS. EXPERIMENT STATION BULLETIN 336 



Ash 



From the standpoint of taste and flavor, the ash content of a cider is of little 

 significance. The chief value of an ash analysis is as an indication of the 

 mineral content of the product analyzed. 



The determination was made by evaporating 25 grams of cider down to 

 dryness in an electric oven and then burning it to an ash in a muffle furnace at 

 a temperature of 700°-800° C. (1292°— 1472° F.). By weighing the empty 

 container before the cider is put into it and the same container with the ash in 

 it, the percentage of ash can be calculated. 



The ash content of the ciders compared favorably with that found in the 

 whole apple. Sherman (23) gives 0.176 as the ash content of apples and in this 

 investigation the ash content varied from 0.12 to 0.38 percent, crab-apple cider 

 having the highest value. 



Discussion 



Most of the ciders varied in composition from one season to the next. There 

 are so many factors which might be the cause of this variation that it is not 

 feasible to discuss all of them here. Shaw (22) and Caldwell (3, 4, 5, 6,) have 

 shown the effect of climatic and other conditions on the composition of apples 

 and apple juices. 



It is interesting to note the composition of the Russet cider, as it was found 

 to be the best for drinking purposes. This cider was higher in sugar content 

 than any of the other ciders tested, with the exception of the crab-apple cider, 

 during both the 1933 and 1934 seasons, and also had the highest total acid 

 content and a fairly high tannin content to give the right "tang" to the juice. 

 The Wealthy cider, on the other hand, had a fairly high acid content, but was 

 low in sugar and tannin. From the standpoint of palatability, this cider was 

 the least desirable of any made in this study. 



BLENDING 



It is not possible to give any rule for blending ciders that will prove infallible. 

 The most important factors to be considered are the degrees Brix, the tannin 

 content, the pH, and the total acidity. 



According to Charley (9), English cider apples are put into three classifica- 

 tions as follows: 



1. Sharp juices with a malic acid content greater than 0.45 percent. 



2. Sweet juices with a malic acid content less than 0.45 percent, and with 

 a tannin content less than 0.2 percent. 



3. Bittersweet juices with a malic acid content less than 0.45 percent, 

 and with a tannin content greater than 0.2 percent. 



This classification does not take into account the sugar content of the apples 

 since English cider apples are used chiefly for making a fermented beverage. 

 However, the sugar content of the cider apples is given as 12.5 percent, so on 

 the basis of the grouping shown above, most of the ciders studied in this inves- 

 tigation would be classed as sweet juices. 



Since none of the common dessert apples have a high tannin content, and 

 since the so-called bittersweet cider apple is not grown to any extent in this 

 country, the crab-apple would probably have to be used in blending to supply 

 astringency as it has a tannin content of 0.25 percent. Caldwell (5) has shown 

 that French cider varieties are adaptable to conditions in this country and are 

 desirable for blending with American dessert varieties. 



