Agriculture Reference
In-Depth Information
Fig. 16.4
Simplifi ed scheme showing the manufacture of apple or pear juice concentrate.
biggest cider producer) and US. The mode of production of AJC and similar
concentrates (along with some characteristics of AJC) is outlined in Fig. 16.4
and the factory manufacture of cider or perry using AJC or PJC is summarised in
Fig. 16.5 .
In the UK, some companies make their own AJC from local apples, but most
buy at least some on the world market from countries as diverse as Argentina,
China (the world's biggest apple producer), New Zealand and the US. This is
often combined with the juice of freshly pressed local apples (such as Dabinett,
Bulmer's Norman and Tremlett's Bitter) and/or AJC made from these. AJC and
PJC are allowed for UK cider and perry, but French cidre must not involve more
than 10% AJC in its production. The main advantage of concentrates is that they
can be used throughout the year, not just at harvest time, although they have quite
different fl avour profi les to fresh fruit, because of the processing involved.
In probably all winemaking countries, sugar is forbidden as a sweetener of
fi nished wine (as opposed to an enricher of low sugar must - see Section
16.3.5). Instead, sterile grape must (typically of ∼85° Oe or ∼20° Brix) - known
as Süssreserve or sweet reserve or rectifi ed grape must - can be added to sweeten
wines of certain EU Member States, as outlined in Table 16.6.
Fig. 16.5
Simplifi ed scheme for the production of cider and perry using AJC or PJC.
Search WWH ::
Custom Search