3. Specific steps in the cider-making process
3.1 Must clarification for cider production
Apple musts can be fermented as is. However, the traditional methods described for producing quality ciders involve clarifying the must before fermentation. At present, several methods coexist (figure 10 ), but the traditional method, known as "defecation" in France and "keeving" in England, is still used in a more reliable form. It consists of gelling the must, then shrinking the gel at the top of the tank to form a brown foam that traps the lees. The clear must is then racked to another tank. This method is still widely used today, and work carried out in the 1980s
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
Specific steps in the cider-making process
Article included in this offer
"Food industry"
(
270 articles
)
Updated and enriched with articles validated by our scientific committees
A set of exclusive tools to complement the resources
Bibliography
Exclusive to subscribers. 97% yet to be discovered!
Already subscribed? Log in!
