APPLE CIDER 13 



The manufacturers recommend adding the Pectinol as soon after pressing as 

 possible, using one pound for every 100 gallons of juice. The Pectinol should 

 be sifted directly into the juice with gentle stirring and the juice permitted to 

 stand overnight at room temperature (70° F.). There is no appreciable fermen- 

 tation when the cider is held at room temperature for the time recommended, 

 provided the juice is filtered and processed immediately after the clarification 

 treatment. 



Pectinol-treated cider must be heated at 140° F. for 10 minutes after clari- 

 fication is complete to stop the enzyme action, as otherwise the pectin remaining 

 in the juice is gradually broken down during storage and forms a deposit in 

 the container. Pasteurization of the cider at any temperature above 140° F. 

 will, of course, also stop the enzyme action. 



Centrifuge Method 



High speed centrifuges which are now on the market have been used to clarify 

 cider, but we have never seen cider treated by this method and cannot say how 

 satisfactory it is. Tests conducted on a small scale with cream separator and 

 basket type centrifuges were unsatisfactory. 



However, according to Marston (19) the super centrifuge is used extensively 

 in the manufacture of sparkling fermented cider in England. Charley (9, 10) 

 reports that such ciders are more fruity and mellow than filtered ciders. Fer- 

 mentation can be practically stopped by centrifuging. In the early stages, this 

 treatment caused a small reduction in the fermentation rate, but when fermen- 

 tation had gone far enough for the specific gravity to be down to about 1.025 

 it was stopped almost completely. The drawback to the use of this method is 

 the slight haze permeating the cider. To get a brilliantly clear cider it is usually 

 necessary to filter after centrifuging. 



Effect of Clarification by Gelatin-Tannin and Pectinol on the 

 Composition of Ciders 



Samples of cider made from eight varieties of apples were clarified by the 

 Pectinol and the gelatin-tannin methods and filtered. The filtered ciders as 

 well as an untreated portion from each lot were then tested for ash, pectin, 

 total acid, tannin and coloring matter, viscosity, pH, specific gravity, and 

 degrees Brix. Results of this test are shown in Table 3. 



The viscosity was much lower in the Pectinol-treated cider than in the 

 gelatin-tannin and the untreated ciders. This is in agreement with the organo- 

 leptic test, since the gelatin-tannin treated cider has much more "body" than 

 the Pectinol-clarified product. 



While the pectin content is apparently decreased to the same extent by both 

 methods of clarification, it must be remembered that the alcohol precipitate 

 method was used in the determination. The alcohol would precipitate some 

 of the decomposition products of the pectin which would show in the table as 

 pectin. However, the decomposition products would be of such a nature that 

 they would not affect viscosity as much as the pectin found in the untreated 

 juice or in the gelatin-tannin treated product. 



The pH of the various juices was affected but slightly by the clarification 

 treatment. 



The average of the total acidity values would indicate that the Pectinol 

 treatment slightly increases and the gelatin-tannin treatment decreases the 

 total acid content of cider. The increase in acidity in the Pectinol-treated 



