PPasturisation and pectin problem (?)

[roadside]

Hi,

I’m looking for some advice on how to address what seems to be a pectin-related issue in pasteurized cider. I pasteurized 750ml bottles of unfiltered cider, back-sweetened (approximately 10g/L) and carbonated, at around 64°C for 20 minutes. After pasteurization, I observed several visual changes in the cider, ranging from small "floaties" (easily disturbed but cohesive, unlike yeast lees) to jelly-like formations resting in the bottom third of the bottle.

I have another batch of cider that has been back-sweetened with apple juice, and before proceeding with pasteurization, it would be great to get some input on the following? 

·       Could these observations be caused by pectin? Note, I did not treat the apple juice with pectinase, and prior to pasteurization, I encountered no haze or jelly-like formations

·      How can I minimize the risk of these issues in the new batch before pasteurization? 

Thanks,

John

[gareth chapman]

yes could very much be caused by pectin and heating could have the effect of setting some of the pectin, think jam making.

64 degrees for 20 minutes is a long time to be pasteurising just to prevent refermentation and will probably of had an organoleptic effect on the cider too.