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APPLE JUICE
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Apple juice is in some
ways harder to make than apple cider. Basically, the most fundamental
difference is in juice-making is to preserve the sugar in the fruit from being fermented
into alcohol by the natural yeast present in them. This can only be done by
heat treatment to kill the yeast, or by deep-freezing or chemical addition to
inhibit its growth. Though it sounds simple, these processes all require
sophisticated technology.
Another difference of
apple juice making from apple cider making is the fruit requirement. While
cider making requires high sugar content to turn into alcohol, some acid to
benefit the fermentation process and some tannin to give the final blend, apple
juice making requires a fine balance for the ‘Brix/acid’ ratio (which is the
percentage sugar divided by percentage acid).
A simple guideline in
the selection of apples for juice making would be ‘if you wouldn’t even eat the
fruit as a fresh fruit, then it is not fit for juice-making’!
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