sorbitol

[anargist]

Hi all,

Does anybody know of a study about sorbitol levels in apples, pear, quince,.. and their influence on SG values?

Thanks in advance!

christophe

[Andrew Lea]

Not exactly sure what you are looking for, but here are links to three papers you may find useful.

The first is a paper by Whiting at Long Ashton in 1960. He shows that a 1% sorbitol solution contributes 3.5 points of SG (see Table 1).

http://www.cider.org.uk/Whiting_LARS1960_perries.pdf


The second is a table from the second edition of Schobinger’s Frucht und Gemüsesäfte (1987), giving sorbitol levels and ranges in various fruits.

http://www.cider.org.uk/Schobinger_Sorbitol.pdf


The third is a paper by Dietrich at Geisenheim (2007) exploring the effect of climate on sorbitol levels.  That just underlines the fact that there are no fixed values for sorbitol in any given fruit - they vary widely from year to year.

http://www.cider.org.uk/Dietrich_Sorbitol.pdf

I don’t know any data on sorbitol in quince.

Hope this helps.

Andrew

Wittenham Hill Cider Page

www.cider.org.uk

On 15 Dec 2022, at 20:06, anargist <anarg...@gmail.com> wrote:



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[AW]

Very interesting collection of data Andrew.  Thank You for sharing these links. 

In the second link the paper by Pektin (great name for a fruit composition researcher!) shows sorbitol levels generally lower than the other sources...but dramatically lower for pears.  I wonder if this is weather-related or if Pektin was skewed by some varietal characteristics. 

I am surprised that apples seem to have some appreciable sorbitol with the higher levels approaching that of pears.  Do we know of any varieties (of either apples or pears) that have consistently high sorbitol or are more "prone" to sorbitol production given appropriate conditions?

I'm starting to make a bit more perry and thinking that these sorbitol levels really can change expectations for final gravity.  Was considering the ancestral method but I'm not confident I can nail the final gravity unless I have some sort of assay for sorbitol.  I'll check the local Goodwill for an HPLC......

[Claude Jolicoeur]

Le samedi 17 décembre 2022 à 10:11:25 UTC-5, AW a écrit :

I'm starting to make a bit more perry and thinking that these sorbitol levels really can change expectations for final gravity.  Was considering the ancestral method but I'm not confident I can nail the final gravity unless I have some sort of assay for sorbitol. 

There is a fairly simple way to estimate the final gravity which is to take a small sample (1L is fine) and ferment it with added yeast and nutrients at room temperature. This will ferment to dryness rapidly and the measure of SG will give you this final gravity.

[Andrew Lea]

The table in the second link is in German. The column labelled Pektin is just that - pectin. It’s not the name of an author. The title of the table makes it clear that it contains data for both sorbitol and pectin.

Andrew

Wittenham Hill Cider Page

www.cider.org.uk

On 17 Dec 2022, at 15:12, AW <adamjw...@gmail.com> wrote:

Very interesting collection of data Andrew.  Thank You for sharing these links. 

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/f0ce2e74-8116-485b-87f6-ca6b21472c43n%40googlegroups.com.

[Anargist]

Thank you very much Andrew. A fascinating read indeed. The part about “water stress” makes a lot of sense.

We noticed it this season. Not one drop of rain during the whole summer.

This year we wanted to make a petnat from some of our piders (that’s what we call them; basically a mix of apples and pears in different ratios) and we did what Claude also suggested: putting a small sample in our living room to ferment to dryness. (we don’t add anything though, we only wild ferment, so we want to know what “our” yeasts can do). A 50/50 ratio still ended up being 1008 as a final SG. This seemed high to me, so hence my question.

And yes, very hard to find any data on quince.. let alone Japanese quince..

Christophe

Anargist

Belgium

To view this discussion on the web, visit https://groups.google.com/d/msgid/cider-workshop/DDB4CC25-99EA-4E3E-9C19-306F81DADA96%40cider.org.uk.