CIDER MUST DEFECATION (Translated from the French instructions provided by Sanico)

Transcription

1 CIDER MUST DEFECATION (Translated from the French instructions provided by Sanico) I DEFECATION Defecation is a natural and spontaneous phenomenon which takes place in the must of cider apples under certain conditions. It occurs between the pressing and the start of fermentation. Defecation occurs through the reaction of pectinesterase (an enzyme which exists naturally in the must) with calcium; the apple's pectins join together forming a dense structure which looks like a gel (calcium pectinate). Under the effect of gas produced by the start of fermentation, this structure rises and pulls away toward the surface of the liquid, creating the chapeau brun (brown hat). We recommend that you add the enzyme as soon as possible after the must arrives in the defecation vat. II THE CHAPEAU BRUN The chapeau brun emerges as a brown viscous compote, of variable firmness, which can reach a thickness of five to eight centimetres. It contains all the components which contribute to the must's cloudiness: pectins, some tannins, bacteria, yeasts and mould, the suspended organic particles and most of the nitrogen which is linked to these components in varying extents. The liquid under the chapeau brun is not at all cloudy and must be syphoned out. If the yeasts are not very active, it can take several hours or even several days for the chapeau brun to form. During this time the clumps will remain suspended in the liquid or will accumulate at the bottom of the vat. In order to accelerate the phenomenon, you can move it through a closed circuit for a few minutes or diffuse CO 2 through the bottom of the vat. Application Monitor the enzyme activity in order to determine the optimum moment to add the CaCl 2. Once the defecation vat has been filled, remove a litre of must using a clear container and add 0.9ml of 520g/litre liquid CaCl 2 to it while mixing the must; Shake for 2 minutes in order to see the flocculation of pectins releasing a clear juice; the flocculation can be recognised either as a cloud of fine suspended particles or by the appearance of coloured grains (semolina) or even translucent grains (tapioca). If this is immediately observed (taking around one minute to appear), it is time to add the CaCl 2, if not, repeat the test 3, 6 or 12 hours later depending on the temperature of the must. III RACKING Racking-off is the necessary complementary operation to defecation which is indispensable in order to get the benefit from defecation. This operation consists in decanting the clear juice, without breaking the chapeau brun or trapping any deposits, into a washed and disinfected container where it will slowly ferment protected from air. The opportune moment to carry out this drawing-off is determined by separation of the chapeau brun coming to an end: it allows some traces of white foam to appear provoked by the gas bubbles which move through it and which you can hear pop. After this time, if the juice is not drawn-off, fermentation becomes vigorous, the juice begins to move, the cider jumps and this leads to the chapeau brun breaking and becoming mixed into the juice again which becomes cloudy once more. If any pieces of the chapeau brun enter the fermentation vat, the benefits of the defecation will be partially invalidated: this must be avoided. V CONDITIONS REQUIRED FOR SPONTANEOUS DEFECATION The pressing of well matured but not rotten cider apples. At this stage, all starch has been

2 transformed into sugar, the pectin chains are soluble and in a gel-like state, the pectinesterase is more abundant and more active. The pressing of clean and healthy apples, limiting the presence of microorganisms. A must which is rich in calcium necessary for the linking of pectic chains between them. A must which does not contain much nitrogen, which is the food for yeast. This limits their growth; if there is too much yeast in the must, the fermentation starts quickly and in an untimely manner. Must temperature between 8 and 12 o C: above 12 o C, there is a chance that the defecation won't be complete, disrupted by a premature start to the fermentation. The temperature raises the enzyme's activity but stimulates that of the microorganisms even more; if there is no way to cool the must, raising the enzyme content is a good substitute. Below 8 o C, the defecation will be slow, immobilising the equipment for several weeks. Washed and disinfected equipment (vats, pumps, pipes etc.), otherwise, after defecation, the juice once again becomes full of microorganisms picked up from the equipment (especially with wooden vats) and fermentation is violent. A suitable defecation vat, preferably translucent with straight vertical sides in order to better observe and simultaneously facilitate the formation of the chapeau brun and the draw-off operation. This form of vat allows the chapeau brun to form easily and to descend without breaking during draw-off; because of this it is possible to extract almost all of the juice from the vat. The defecation vat must be equipped with a sample tap half way up, a draw-off tap a few centimetres from the bottom and a discharge gate in order to extract the chapeau brun and the dregs. Suitable filling. If the vat is not completely open, it must not be completely full: leave 15 to 20cm; if it is a horizontal cylinder, it will be filled to 2/3 maximum: must will be between 1m high as a minimum and a maximum of 2m high.

3 [LOGO: SANICO] I Addition of the enzyme (Pectin Esterase), monitoring the temperature of the pulp and possible cooling Pressoir Tamis Pompe Pectine Esterase Cuve de défécation Press Sieve Pump Pectin Esterase Defecation vat II Test for monitoring the enzyme activity 0,9ml de CaCl 2 0.9ml of CaCl 2 Remuer pendant 2 minutes Stir for 2 minutes Aspects obtenus suivant les moûts Appearance depending on the must III Addition of the CaCl 2 Agitation en circuit fermé pendant 10 à 20 minutes selon les quantités Agitation in closed circuit for 10 to 20 minutes depending on the quantities involved IV Formation of the brown head and syphoning Cuve de fermentation Fermentation vat

4 I INTRODUCTION [logo: sanico] CONCENTRATED PECTIN METHYLESTERASE CPE Pectin methylesterase for the production of French cider using conditioned flotation technology in 0.5l flasks and 5l containers. II CHARACTERISICS Traditionally, cider was clarified using the natural pectin methylesterase in the apple. The addition of calcium chloride allowed the formation of a diffuse coagulum, which, under the effect of the carbonic gas produced by alcoholic fermentation, was more or less pushed to the top of the vat in order to form a chapeau brun which is hardly compact and only contains some of the composites responsible for the cloudiness (pectin, proteins, tannins etc.). This traditional method called defecation was often unpredictable (for example too quick a start to fermentation prevented the formation of the chapeau). It allows the phenomenon of defecation and flotation to be monitored and improved. must. It is directly added to the must as it leaves the press, then calcium chloride is added. The enzyme is added with a measuring pump whilst the vat is filled after being diluted in 10 to 20 times its volume of water or must. CPE is non-flammable. In the event of contact with skin or eyes, rinse thoroughly with water. V CONSERVATION AND STORAGE Keep cool ( 12 o C, ideally 10 o C). Reseal the containers tightly and use them quickly. For a longer period, a loss of activity of 1 to 2% per month can be seen. Respect the BBE date given on the label. VI ALIMENTARY QUALITIES CPE is a production auxiliary which is compliant with food application. VII SPECIFICATIONS CPE is a purified pectin methylesterase. It is devoid of all pectin depolymerising activity due to pectin lyase or endopolygalacturonase. It doesn't have any secondary cinnamyl esterase activity. This mixture is a brown liquid miscible in water. CPE meets the general specifications of alimentary enzymes as published by JECFA FMLIV and conforms to current French legislation: Enzyme Order of the 5 th September Other stabilising components: Glycerol, Potassium sorbate, of alimentary standard. III SCOPE OF USE Product Dose Contact time CPE 1 to 1.5 ml/hl 12 hours at 15 o C CaCl 2, 6H g/hl CPE is active between 10 o C and 50 o C and when the ph is between 2.5 and 6. IV METHOD OF USE CPE is easy to use and must be diluted in the MICROBIOLOGY Salmonella Coliform bacteria Escherichia Coli Mycotoxins Total germs Antibacterial activity HEAVY METALS Total heavy metals Arsenic Lead no trace in 25g < 30 cfu per g no trace in 25g no trace in test <5.10 E 4 cfu/g no trace in test < 30mg/kg <3mg/kg <5mg/kg

5 VIII ALLERGENS The table below shows the presence (as an added ingredient) of the following allergens and products (according to Directive 2007/68/CE): Yes No Allergens Wheat Other cereals which contain gluten Crustaceans Eggs Fish Peanuts Soya Milk (including lactose) Nuts Celery Mustard Lupinus Mollusca Sesame seeds Sulphurous anhydride and sulphites (> 10 mg/kg) I GM STATUS CPE does not contain genetically modified organisms or GM by-products according to the definitions established by regulation 1829/2003 (CE) and regulation 1830/2003 of the European Parliament and Council of the 22/09/03. I IONISATION CPE is not subject to ionisation III KOSHER STATUS The information contained in this technical document is provided for information purposes on the basis of our current knowledge. Users must carry out tests in their own application conditions and ensure efficiency and legal nature thereof. SFTJ M