A contribution to a knowledge of the chemistry of cider

Abstract

CIDER is well known to be prepared by the alcoholic fermentation of apple-juice. Skilful manufacturers maintain that the juice itself is all that is needed for the production of a perfect article, the processes being of the simplest kind :-namely, the preparation of the juice by pressing the sliced or grated apples; exposure of the juice at a temperature of or near 60" F., when it undergoes spontaneous alcoholic fermentation; and the removal of the dregs and scum, which form in considerable quantity, by racking as often as may be necessary, supplemented in some cases by filtration of the liquid. Sometimes catechu or other tannin matter is employed to precipitate albuminous matters, occasionally anti-acids are used to correct undue acidity, and preservatives, especially salicylic and boric acids, are stated to be frequently employed. An extensively-advertised preservative of cider, which I purchased in Bristol, was found on analysis to consist of calcium sulphite. According to Mr. G. Embrey, in Gloucestershire, an addition of 1 quart of milk to 18 gallons of cider is often made for fining the liquid, and as a preservative salicylic acid is frequently used in a proportion of 1 ounce to 96 gallons. The apples suitable for the manufacture of cider are in many cases grown especially for the purpose, and are somewhat unpalatable, as they contain considerably more tannin than ordinary table apples. Ordinary table apples are unsuited for the production of cider, and, in fact, but few varieties of apple can be advantageously used alone, the practice of skilled cider-makers being to employ a mixture of different kinds of apple, so that the excess of certain constituents in some kinds may compensate for the deficiency in others. Among the most esteemed cider-apples of the Southwest and West of England are the Fox Whelp, Roya.1 Wilding, Sweet Alfred, White Normandy Beech, Tom Put, White and Yellow Styres, Handsome Mandy, Kingstone Black, and Skyrme's Kernel. I n America, cider is made from the Baldwin, Newtown Pippin, Sweet Vandever, Rosebery Russet, Rambo, and many other varieties of apple, some of which are illsuited for the purpose. There is no doubt that in some parts of England the apple-trees have been so neglected that their fruit has degenerated, and contains an abnormal proportion of acid. The trees in some districts are rarely, if ever, pruned or manured, and the apples-windfalls,, ripe and rotten fruit together-are allowed to remain in the orchard for many weeks, in some cases not even being stacked or protected from pollution by animal excreta. Starting with a mixture of unripe and more or less damaged fruit, with possible admixture of foreign matters, it is not surprising that the cider made and consumed by the rural population of the cider districts is apt to be of very inferior quality. The manufacturers of cider for public sale, of course,

Apple by-products as stock foods /

“…3 Determinations on crabapple pomace are not included. * Analyses reported by Allen (34). 5 Analyses reported by Seguin and Pailheret (Jacqucmin and Alliot) (90).…”