“BATCH AND TUNNEL PASTEURIZATION FOR CIDER & HARD CIDER PRODUCTION”

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“BATCH AND TUNNEL PASTEURIZATION FOR CIDER
& HARD CIDER PRODUCTION”

Article Release for Brewmasters and Beverage Makers by Edward A. Michalski,
CEO of PRO Engineering / Manufacturing Inc.

  
Article Excerpt:
“Cider, also known as “hard cider” in North America, is the product of apple juice’s alcoholic fermentation. This fermented beverage has an alcohol content between 3.0–8.5% with a soft acidic, and sour taste (1). 

In traditional farmhouse cider-making, the fermentation processes are performed by indigenous yeast, while in the commercial path, unfiltered fruit juice is inoculated with the yeast of different species; the most common are Saccharomyces, Kloeckera, or Pichia (1) which induce anaerobic fermentation converting sugar to ethanol (2). 

Cider making is similar to winemaking; however, cider usually contains lower ethanol than wine (5-7% vs. 11-15%), and for this reason is more prone to microbial spoilage…”


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PRO Engineering / Manufacturing Inc.
11175 W Heather Ave Milwaukee, WI 53224
414-362-1500
sales@prowm.com
https://prowm.com

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