Using Alfa-Amylase

[mi...@turbodsl.lt]

Hi all,

This year I'm about to make more cider than last year. And reason for
this that I'll collect apples from many places around my garden and I'm
sure they'll not be as ripple as should be. Pressing will be done by
pressing contractors who works only 3 to 4 weeks of October. So, to
break starch I’m thinking to use alfa-amylase. Also pectin + nutrients
(not much) + SO2 and cultured yeast too.

What is normal procedure, chain of using alfa-amylase? Because I’ll
press apples in different place and will transport juice in 20 and 50ltr
plastic containers I’m thinking to add amylase right after pressing
before transportation. So, I’ll have half a day of before transferring
to fermenting vessels where I’ll treat with pectin add nutrients,
measure pH and do SO2 job.
Is this time will be enough for such treating?
After adding pectin how long should I wait for to treat with SO2?

Other comments and insights are welcome.

Mykolas,
Kaunas

[Andrew Lea]

On 20/08/2012 13:22, mi...@turbodsl.lt wrote:

> So, to
> break starch I�m thinking to use alfa-amylase. Also pectin + nutrients

> (not much) + SO2 and cultured yeast too.

1. If you intend to use an amylase to increase sugar yield from starch
then you have to heat the juice to gelatinise and solubilise the starch
first. I think you need at least 70C. Amylases won't work on crystalline
starch granules. Don't use a brewer's alpha-amylase. Barley starch is
not apple starch, and the pH activity range is also very different. Get
an amylase mixture intended for apples. Go to a specialist supplier eg
Erbsloeh http://www.erbsloeh.com/en/produkte/02_kernobst_enzymierung.php
and buy what they recommend and follow their instructions especially as
regards temperature.

2. Why do you plan to add pectin to your juice??!! Or do you mean a
pectic enzyme?

Andrew

--
Wittenham Hill Cider Portal
www.cider.org.uk

[mi...@turbodsl.lt]

On Mon, 20 Aug 2012 21:14:41 +0100, Andrew Lea wrote:
> On 20/08/2012 13:22, mi...@turbodsl.lt wrote:
>
>> So, to

>> break starch I’m thinking to use alfa-amylase. Also pectin +

>> nutrients
>> (not much) + SO2 and cultured yeast too.
>
> 1. If you intend to use an amylase to increase sugar yield from
> starch then you have to heat the juice to gelatinise and solubilise
> the starch first. I think you need at least 70C. Amylases won't work
> on crystalline starch granules. Don't use a brewer's alpha-amylase.
> Barley starch is not apple starch, and the pH activity range is also
> very different. Get an amylase mixture intended for apples. Go to a
> specialist supplier eg Erbsloeh
> http://www.erbsloeh.com/en/produkte/02_kernobst_enzymierung.php and
> buy what they recommend and follow their instructions especially as
> regards temperature.

Ok understood. I'm already ordered some Vinoferm amylase. I will not
use it on fresh apples but I have plenty pasteurized apple juice from
last year. Will do “cider” from them :)

> 2. Why do you plan to add pectin to your juice??!! Or do you mean a
> pectic enzyme?

I mean pectin enzyme. SO2 will not affect it's working properties?

[Andrew Lea]

On 21/08/2012 07:03, mi...@turbodsl.lt wrote:
>
>
>> 2. Why do you plan to add pectin to your juice??!! Or do you mean
>> a pectic enzyme?
>
> I mean pectin enzyme. SO2 will not affect it's working properties?

Correct. SO2 does not inhibit pectinase at normal working
concentrations. But don't add them together in concentrated form. Add
SO2 first, make sure it is well dispersed in the juice, then add the
pectinase. Or the other way round.

> I will not use it [amylase] on fresh apples but I have plenty pasteurized apple
> juice from last year. Will do �cider� from them.

If you have the option, fresh juice is a better starting material
really. If the juice is pre-pasteurised and has been stored, it will
have lost nutrients and vitamins (which can be replaced). But the heat
and storage will also have 'set' the haze (if not clarified before
pasteurising) and may prove difficult to clear. Pectinase may be
ineffective in cloudy pasteurised juice.

I'm not sure that the goal of liberating sugar from starch in unripe
apples is one for a small maker to pursue. It is done by some large
commercial operations (generally prior to making juice concentrate) but
they have all the required equipment to make it work. Even so, unripe
fruit has more issues to it than just starch and sugar. It will be low
in flavour even if you break down the starch.

Your choice of course ;-)