Clarification of juice before fermentation

[erik walther]

So, I recently have been reading about clarifying juice prior to fermentation to promote fruity esters and also reduce sourness and bitterness. I would like to share a few articles....

 https://pricklycider.com/2021/09/08/impact-of-juice-clarity/ 

https://wineanorak.com/2020/08/08/must-clarification-by-flotation/

https://www.researchgate.net/publication/271899859_Influence_of_Addition_of_Apple_Insoluble_Solids_Different_Wine_Yeast_Strains_and_Pectinolytic_Enzymes_on_the_Flavour_Profile_of_Apple_Wine

I have read in this group about debourbage, but the goal of that seems to be to reduce pectin for a clearer product, and not for any benefit in flavor, unless I am misinterpreting the information. 

My question is if anybody here has tried this with cider as a means to develop flavor.  It seems it is popular in winemaking, but I have not found anything in regards to cider.

Sorry for the long winded post....

Thanks, 

Erik

[Bartek Knapek]

One important effect of clarification is removal of some nitrogen content. This results in a slower fermentation, which is an important factor in increased production of volative compounds. 

The effect of clarification is covered in detais in this paper:

Influence of cider-making process parameters on the odourant volatile composition of hard ciders
https://onlinelibrary.wiley.com/doi/10.1002/jib.197

Effect of must clarification on cider odourant compounds
The principal purpose of clarification is to remove cloudiness from cider and to remove components that could have a negative impact on colour and taste. Our results show that clarification also affects the volatile composition of ciders [...] majority of clarified ciders were sensorially characterized as fruity [...] in contrast with unclarified ciders

Personally, I always clarify the juice prior to fermentation.
In addition to the increased aroma profile, I also believe that such this treatment lowers the risk of excessive H2S production.

//Bartek

W dniu 08.09.2021 o 20:11, erik walther pisze:

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[Johan Strömberg]

Bartek,

How do you do this in practice in large quantities without temp controlled tanks (or do you have one?) ? From what I have read/understand successful cold clarification will require close to 0c temps for a couple of days so early/mid season pressings are nono then?

-Johan

Bartek Knapek <cy...@knapek.pl> kirjoitti 09.09.2021 kello 8.26:



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[Bartek Knapek]

I do small scale batches only.

I add pectolytic enzyme and let it stand in a normal temperature. Usually it takes no longer than 12-18h to get following effect:

If I am in a hurry, I heat the juice (with enzyme) to 50C - then I get the same in 1-2h.

I suppose cooling the afterwards would further increase the effect, as more particles would drop - but I never felt a need.

//Bartek

W dniu 09.09.2021 o 09:20, Johan Strömberg pisze:

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[erik walther]

Wow! That's quite a difference! I buy my juice cold from a local orchard, and rarely are there any solids at the bottom of the jug. I've got a few questions if you don't mind.

Which enzyme do you use? And at what dosage?

Also, do you use S02 and innoculate your yeast, or does the enzyme leave behind the natural yeasts?

I like to use a completely natural fermentation, also in small batches so if this method will leave the yeast, that'd be great!

Thanks for your input, 

Erik

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[Claude Jolicoeur]

Le mercredi 8 septembre 2021 à 14:11:25 UTC-4, erikwal...@gmail.com a écrit :

I have read in this group about debourbage, but the goal of that seems to be to reduce pectin for a clearer product, and not for any benefit in flavor, unless I am misinterpreting the information. 

I think there is more to it...

First we need to understand that the yeast cells like to hang to something in order to stay suspended in the fermenting must. If the must is clear to start with, then there is almost nothing for the yeast to hang to, and the result is the cells will be a lot more in the bottom of the tank.

The obvious result of this is that a racking will be more effective when the must is clarified, as a greater fraction of the live yeast is left behind with the lees, thus also reducing the nutrients. Then this makes for slower fermentation with the possibility of stopping it when there is still some residual sugars.

The effect on flavor is more difficult to assess. There needs to be controlled fermentation batches (with and without pre-fermentation clarification) and professional tasters to evaluate the impact on flavor...

Note also that keeving is another way to perform a pre-fermentation clarification. And this certainly affects the flavor of the cider.

[erik walther]

I agree, I'd like to see the results of that assessment. I certainly haven't got the resources, (Physically or otherwise) to carry out such an endeavour.  

 There's a lot of research on the subject using wines, and a quick search brought up this thesis paper 

https://vtechworks.lib.vt.edu/bitstream/handle/10919/85635/Ma_S_T_2016.pdf?isAllowed=y&sequence=1

 

But the results seemed inconclusive...

I still think I might try and give it a shot for an unofficial evaluation. 

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[Bartek Knapek]

Currently I am using a product named "PektoFruit", but this may be a local brand avaliable only in Poland.
What makes it different from majority of other enzymes is that it is "designed" for apples and similar fruits - while plenty of other products are for grapes.

The dosage is ~1-2ml / 50L.

From global manufacturers, german Erbsloeh offers enzymes dedicated for apples.

However the below picture may give an impression of a very clear juice, it is still slightly cloudy. In my experience, there is still plenty of yeast remaining, even after heating to 50C, to start a natural fermentation within a couple of days. Adding 1/2 SO2 dose slightly delays the onset, but does not inhibit the fermentation, at least in my experience.

//Bartek

W dniu 09.09.2021 o 15:57, erik walther pisze:

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[erik walther]

Thank you Sir, I will try to find it.

Erik

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[Gloria Bell]

There is specific enzymes for apples too (pectinase).  

I find that the more I clear my cider before I ferment (using added yeast - commercial yeast), the more h2s and sulfur the ciders tend to through so I end up using more nutrients.  This is exceedingly true for those yeasts that like to be well fed.  If you start to smell sulfur, it really helps to stir up the yeast and introduce some oxygen into the cider.  Let the container breathe (I use a bunch of cheesecloth over the opening) and add your nutrients as described by your routine.  Normally at 1/3 ferment and not past about half way.  You can even do a rack and return if bad.  Then rack off gross lees early.  Some thoughts that may help...

[Miguel Pereda]

It should also be taken into account that very aromatic ciders, very rich in esters and with a predominance of these compounds, tend to have less structure in the mouth. Depending on the style of cider we want to make, this may or may not be of interest.

Miguel A. Pereda