34 MASS. EXPERIMENT STATION BULLETIN 336 



For the small manufacturer, the next best procedure is pasteurization, either 

 flash pasteurization with a coil pasteurizer or the holding method. 



Carbonation of cider is desirable because it decreases oxidation changes and 

 makes pasteurization at a lower temperature feasible, besides improving the 

 quality of the cider as a beverage. Where large-scale manufacture makes in- 

 stallation of specialized equipment possible, naturally carbonated sweet cider 

 would seem to be the best product to manufacture. 



Storage of the bottled, processed cider is almost as important as the preser- 

 vation treatment. Pasteurization or a similar process does not protect the 

 cider from changes such as are caused by light and high temperatures. The 

 best storage for bottled cider is a cool, dark, storehouse. 



If cider is to become more than just a seasonal drink, as much care must be 

 given to its manufacture as would be accorded a good wine. Whether the 

 consumer demand for cider would justify such extra care is problematical, but 

 the large demand for cider in the autumn would indicate that there is a potential 

 year-round market for a good cider beverage. 



Improved methods of manufacture make it possible to produce good cider 

 concentrates, but the equipment is too expensive for the small manufacturer. 

 Concentrated cider products such as boiled cider, cider syrup, and cider jelly 

 can be made with simple equipment, but the market for such products is limited. 



Apple pomace can be used in the preparation of a pectin extract or for stock 

 feed if fed in combination with foods containing certain essential nutrients. In 

 some states the pomace is used by distillers as a cheap source of alcohol. 



LITERATURE CITED 



1. Association of Official Agricultural Chemists. Methods of Analysis. Ed. 



3. Washington, D. C. 1930. 



2. Bell, J. C, and Wiegand, E. H. Extraction and clarification of pectinous 



fruit juices. Ore. Agr. Expt. Sta. Circ. 63. 1925. 



3. Caldwell, J. S. Chemical composition of apple juices as affected by climatic 



conditions. Jour. Agr. Research 36:289-365. 1928. 



4. Caldwell, J. S. Mean summer or "optimum" temperatures in relation to 



chemical composition in the apple. Jour. Agr. Research 36:367-389. 

 1928. 



5. Caldwell, J. S. Chemical composition of American-grown French cider 



apples and other apples of like character. Jour. Agr. Research 36: 

 391-406. 1928. 



6. Caldwell, J. S. Chemical composition of the juices of some American 



apples. Jour. Agr. Research 36:407-417. 1928. 



7. Carpenter, D. C, and Smith, E. C. Apple juice concentrate. Fruit Prod. 



Jour. 13:233. 1934. 



8. Carpenter, D. C, and Walsh, W. F. The commercial processing of apple 



juice. N. Y. State Agr. Expt. Sta. Tech. Bui. 202. 1932. 



9. Charley, V. L. S. The chemistry of cider. Chem. and Ind. 11:743. 1933. 



10. Charley, V. L. S. Fermentation control of ciders by the centrifuge method. 



Univ. Bristol Agr. and Hort. Res. Sta. Ann. Rept. 1933: 141. 1933. 



11. Chenoweth, W. W. Food preservation. 344 p. illus. John Wiley and 



Sons, Inc., New York, 1930. 



12. Davis, M. B. Report on cider and apple by-products investigations. 



Canada Expt. Farm, Ottawa. (No date). 



