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Issued January 29, 1910.

UNITED STATES DEPARTMENT OF AGRICULTURE.

BUREAU OF CHEMISTRY— Circular No. 48.
H. W. WILEY, Chief of Bureau.

THE COLD STORAGE OF APPLE CIDER.

By H. C. Gore.

INTRODUCTION.

This report gives the results of the first season's work on the
cold storage of apple cider. It is hoped that these investigations
may later become the basis of definite recommendations for com-
mercial practice. The plan of the work has been to prepare cider
in the laboratory, cool quickly to 0° C. (32° F.), then store at 0° C,
and examine from time to time during storage.

Mr. W. A. Taylor, pomologist in charge of field investigations,
Bureau of Plant Industry, has cooperated in suggesting the varieties
of apples used and in selecting the localities from which the fruit
was obtained, with a view to giving the results a wide application.
Mr. Taylor, Mr. George C. Husmann, and Mr. W. N. Irwin, of the
Bureau of Plant Industry, have also furnished valuable organoleptic
notes on the ciders at intervals during storage.

THE FRUIT USED FOR THE EXPERIMENT.

The fruit purchased was of the grade commercially known as
" seconds. " Upon delivery at Washington it was stored in a ware-
house in a room kept at 32° F., as it was not practicable to begin
the experiments when the apples were received. Considerable decay
occurred during cold storage in the case of the first five varieties of
apples mentioned in Table I. This was to be expected, because the
apples were not of the first grade; but very little decay was found
among the last four varieties mentioned.

The following facts should be noted in connection with the com-
position of the juices as given in the table. The content of sugars
is probably higher than if the apples had been ground as soon as
received. This is particularly true of the three late winter varieties,
Baldwin, Golden Russet, and Roxbury Russet, on account of the
well-known fact that most fall and winter apples contain starch at
12580— Cir. 48—10

2 THE COLD STORAGE OF APPLE CIDER.

picking time, which disappears rather rapidly in common storage,
and slowly in cold storage. On the other hand, the acid content is
probably much lower than if the apples had been ground at once,
because acid is lost rapidly during cold storage. These facts have
been repeatedly demonstrated. a The composition of the first six
juices is fairly typical of average American varieties.6 The last
three juices were exceptional products and show what may be pro-
duced should the demand arise. They were very rich in sugars
and in acid, and in every way were of very high quality. The high
sucrose content of the Roxbury Russet is noteworthy.

Table I. — Localities where the apples were grown and the intervals for which they were
held in cold storage, together with analyses of the freshly prepared apple juices.

Where grown.

Interval
in cold

storage.

Corrected
brix.

Analysis of fresh juice.

Variety.

Acid as
malic.

Reducing
sugar as
invert.

Total
sugar as
invert.

Sucrose.

Tolman

Carlton Station, N.Y..

Waynesboro, Va

do

Days.
47

84
84
84

84

99
71
71
108

Degrees.
14.86
11.56
12.71
13.79

12.53

14.71
18.23
18.80
18.02

Per cent.

0.12

.42

.47
.37

.28

.48
.53
.70
.74

Per cent.
9.98
9.04
7.82
9.88

9.34

8.19
11.77

8.02
10.42

Per cent.
13.11
9.92
10.67
11.85

10.93

12.51
15.12
15. 16
15.09

Per cent.
2.97

Wirfesap

.84

2.71

Ralls (syn.Rawles

Janet).
Gilpin (syn. Little

Red Rornanite).
Baldwin

do

1.87

do

1.51

Halls Corners, N. Y. . .
Carlton Station, N.Y..
....do

4.10

Golden Russet

3.18
6.78

Kentucky Red...

Mitchell, Ind

4.44

15.02 1 .46

9.38
9.04

12.71
11.50

3.15

Average of first
6 varieties.

13.36

.35

2.50

PREPARATION OF THE CIDER.

The quantity of apples made into cider amounted to 2 barrels of
each of seven varieties, to 6 barrels in the case of the Baldwin apples,
and to 1 barrel of the Kentucky Red. All rot was removed from
each lot of apples before grinding. The method of preparing the
juice closely approximated standard commercial practice. The fruit
was ground in a rotary apple grater of the type usually employed in
grinding apples, and was pressed in a powerful hand power press.
Racks and cloths were used, following in this respect the usual
American method. The racks were 36 inches square, and each cheese
was 32 inches square and about 3 inches thick. One cheese held the
grated pulp from a barrel of apples. For the cold-storage experi-
ments, 5-gallon kegs were used as containers for the juice from eight
varieties, and a 50-gallon barrel was used for the Baldwin cider.
These containers were well steamed, and rinsed with clear, cold water
immediately before use.

« U. S. Dept. Agr., Bureau of Chemistry Bui. 94.

b See compilation of analyses by Tan Slyke, N. Y. Agr. Exper. Sta. Bui. 258, p. 449.

THE COLD STORAGE OF APPLE CIDER. ' 3

After filling the kegs they were placed either out of doors or in a
freezing room at the cold-storage warehouse, thus cooling the cider
rapidly. The data in regard to the cooling are as follows:

Temperature changes of the ciders from the time of pressing until placed in storage at

32° F.

Tolman: Temperature when pressed, 15° C. Stored out doors over night; temperature

then 3° C. Then sent to cold storage.
Winesap: Temperature when pressed, 15° C. Stored out doors over night; tempera-
ture then 12.5° C. Sent to freezing room, storage warehouse (temperature 11° F)

for nineteen hours. The juice had cooled to — 1.5° C with slight formation of ice;

removed to storage at 0° C.
Yellow Newtown: Temperature when pressed, 14.5° C. Sent at once to freezing room.

In nineteen hours had cooled to —1.5° C, with some formation of ice. Sent to

storage at 0° C.
Ralls: Temperature when pressed, 16.5° C. Kept out doors over night; temperature

15.7° C. Then sent to freezing room; six hours later the juice was found to have

cooled to 6.5° C. It was then removed to storage at 0° C.
Gilpin: Temperature when pressed, 18.5° C. Held out doors over night; temperature

then 15.8° C. Sent to freezing room; six hours later juice had cooled to 6.5° C.

Then removed to storage at 0° C.
Baldwin: Temperature when pressed, 13.5° C. Held out doors over night; in the

morning, temperature was 12.5° C. Juice then sent to freezing room and left for

three days. During this time the temperature of the juice fell to 2° C, and

much ice formed in the barrel. Juice was now removed to storage at 0° C.
Golden Russet, Roxbury Russet, Kentucky Red: These three varieties were pressed on

the same day. Temperature when pressed, 14.5°, 14.0° and 14.5° respectively.

Sent to freezing room and removed after twenty-four hours. Temperature, —2° C.

Some ice formation had occurred. The three lots of juices were sent to storage

at0°C.

After the casks had been placed in their final positions in the
room at the warehouse, a f-inch hole was bored in the head of each,
to serve as a vent in case of gas formation, and through which sam-
ples could be withdrawn. Except when samples were being taken
the holes were kept plugged with cotton.

The ciders were sampled frequently during the first weeks of stor-
age and somewhat less often thereafter. Organoleptic tests and
chemical analyses were made of these samples.

ORGANOLEPTIC TESTS.

The following notes are compiled from the observations of W. A.
Taylor, George C. Husmann, and W. N. Irwin:

Tolman: A very dark brown juice, flavor sweet and lacking in acid, and therefore
rather too insipid for use as a beverage. There was no particular character to the
juice. It was moderately clear. When fermented considerably it was still very
insipid and unpalatable.

Winesap: Juice clear and thin; not up to the standard expected of the variety, lacking
both sugar and acid. There was an off flavor, somewhat musty.

Yellow Newtown: A fairly clear, well balanced, palatable juice. Slightly off flavor,
and it was doubtful whether the tests were fair to this variety.

4 THE COLD STORAGE OF APPLE CIDER.

Ralls: Juice beautifully clear, but not up to standard, lacking in acid and distinctive
flavor.

Gilpin: Juice clear, but quite brown, standing next to Tolman in that particular.
Heavy and sweet, but lacking in sprightliness and refreshing quality; had a
good apple flavor and a fairly good aroma. It was improved by the slight fermen-
tation noticeable after fifty days of storage.

Baldwin: Juice clear, slightly astringent, but palatable and refreshing. At the end
of forty-eight days a very slight trace of fermentation was noticed. At a period
of eighty-six days this variety approached its maximum in quality for consump-
tion as a sweet, slightly fermented cider. It was better than any of the above
juices.

Golden Russet: A beautifully clear, sweet, rich juice, possessing the cleanest and purest
taste of any juice so far tried. After eighty-three days storage it was found to
be very palatable, still rich and sweet and possessing enough "bite, " due to the
dissolved carbon dioxid gas, to be very palatable as a sweet cider.

Roxbury Russet: Much browner and less clear than Golden Russet, but with an
excellent apple taste and aroma. A heavy, satisfying juice, with a slight earthy
taste such as is frequently found in Roxbury fruit as it approaches full ripeness.
On examination after a period of forty-three days the earthy flavor was found to
have almost entirely disappeared. While at this time it did not appear to be as
sweet and rich as Golden Russet, which was tried at the same date, it was still a
very rich juice. At the eighty-three day period, the juice was found to be still
sweet, but to need a little more fermentation in order that its palatability as sweet
juice should be at its maximum.

Kentucky Red: Beautifully bright and clear, very light in color. Less heavy and rich
than Roxbury and Golden Russet, but an exceedingly palatable juice. Less
fruity in flavor than Roxbury Russet. A trace of fermentation was noted after
eighty-three days, the juice being very palatable at that time.

CHEMICAL ANALYSES.

The chemical data secured are shown in Table II and are platted
graphically in figures 1 to 9. Certain errors were introduced in
collecting the data, due to varying conditions not at first noted,
which can be avoided in future work, but no attempt has been made
to correct the figures themselves, the data being published just as
they were obtained. The formation of ice in the casks of cider which
had been kept in the chill room led to the incorrect determination of
the readings by the Brix spindle. This ice melted very slowly in the
cider. As it loosened from the sides of the casks it rose to the surface,
and the water formed from the ice also probably remained near the
surface. Fortunately, these facts were apparent before the Brix
readings of March 24 and the analyses of April 8 were made; and
the contents of each cask was well mixed before taking the samples,
except in the case of the 50-gallon barrel of Baldwin cider. This
barrel was well shaken by rocking, but the contents were not suffi-
ciently agitated, as the Brix reading and other determinations made
on April 8 are too low, with the exception of the sucrose, which was
too high, probably due to analytical error.

THE COLD STORAGE OF APPLE CIDER.
Table II. — Changes in composition of ciders during storage at 0°C.

TOLMAN.

Inter-
val.

Brix at
17.5° C.

Corre-
spond-
ing spe-
cific
gravity.

Analysis of juice expressed as grams per 100 cc.

Date.
(1909.)

Total
acid as
malic.

Volatile
acid as
acetic.

Alcohol.

Reducing
sugar.

Total
sugar.

Sucrose.

February 3

Days.
0
22
33
49
64
103
145
204

Degrees.
14.86
14.95
14.66
14.30
13.75
9.3
4.8
2.6"

1.0607
1.0611
1. 0598
1.0583
1. 0559
1. 0372
1. 0189
1. 0101

0.13

10.59

13.91

3.15

February 25

March 8

March 24

April 8

.24

0.006

0.69

9.71

12.51

2 66

May 17

June 28

.33
.29

4.13
5.31

4.60
2.68

4.95
2.80

33

August 26

.02

11

WINESAP.

February 10

0
15
26
42
57
96
138
197

11.56

10.08

10.3

10.5

10.7

9.4

8.1

5.8
•

1. 0467
1. 0404
1. 0413
1. 0422
1. 0430
1. 0376
1. 0322
1. 0229

0.44

9.46

10.38

0 87

February 25

March 8

March 24

April 8

.46

0.006

0.40

8.39

9.20

.77

Mav 17

June 28

.54
.50

1.69
2.72

6.40
4.85

6.57
5.08

16

August 26

.04

.12

YELLOW NEWTOWN.

February 10

0
15
26
42
57
96
138
197

12.71
10.91
11.2
12.2
11.50
8.4
4.5
.9

1. 0514
1. 0439
1. 0451
1. 0493
1.0464
1. 0335
1. 0177
1.0034

0.49

8.22

11.22

2.85

February 25

March 8

March 24

April 8

.53

0.012

0.50

7.23

10.08

2 71

May 17

June 28 .

.54
.54

3.46
4.74

2.57
1.23

2.68
1.33

10

August 26

.03

.10

RALLS (Syn. RAWLES JANET).

February 16

0
10
20
36
51
90
191

13.79
13.91
13.9
13.7
12.75
8.5
.9

1. 0561
1. 0566
1. 0566
1. 0557
1. 0516
1. 0339
1.0034

0.39

10.43

12.52

1.99

February 26

March 8

March 24

April 8

.45

0.02

0.64

10.66

11.10

.42

May 17

August 26

.47

.03

5.43

.97

1.04

07

GILPIN (Syn. LITTLE RED ROMANITE)

February 16

0
10
20
36
51
90
191

12.53
11.95
12.70
12.60
12.10
9.9
5.3

1. 0507
1.0483
1. 0514
1. 0510
1. 0489
1. 0397
1. 0209

0.29

9.81

11.48

1.59

February 26

March 8

March 24

April 8

.34

0.02

0.40

9.80

10.84

.99

Mav 17

August 26

.42

.02

3.34

4.47

4.50

.03

BALDWIN.

February 19

February 26

March 8

0
7
17
33
48
87
129
188

14.71
14.61
14.40
15.30
10.50
13.50
11.7
7.7

1. 0600
1. 0596
1.0587
1.0626
1. 0422
1. 0548
1. 0472
1. 0306

0.51

8.68

13.26

4.35

March 24

April 8

.40

0.012

0.52

6.10

9.55

3.28

May 17

June 28

.65
.59

1.90
3.51

8.37
6.59

10.32
6.79

1.85

August 26

.018

.19

GOLDEN RUSSET.

February 23

0
3
13
29

44
83
184

18.23
17.23
15.86
17.8
17.0
14.8
5.7

1. 0754
1. 0710
1.0650
1. 0735
1.0700
1. 0604
1.0225

0.57

12.66

16.26

3.42

February 26

March 8...

March 24

April 8

.59

0.006

0.20

12.04

15.24

3.04

May 17

August 26

.60

.02

5.58

4.47

4.66

.18

THE COLD STORAGE OF APPLE CIDER.

Table II. — Changes in composition of ciders during storage at 0° C. — Continued.

ROXBURY RUSSET.

Inter-
val.

Brix at
17.5° C.

Corre-
spond-
ing spe-
cific
gravity.

Analysis of juice expressed as grams per 100 cc.

Date.
(1909.)

Total
acid as
malic.

Volatile
acid as
acetic.

Alcohol.

Reducing
sugar.

Total
sugar.

Sucrose.

February 23

Days.

0

3

13

29

44

83

184

Degrees.
18.80
18.20
16.91
17.7
17.7
16.5
6.4

1. 0779
1. 0753
1. 0695
1. 0730
1. 0730
1.0678
1. 0253

0.75

8.64

16.34

7.31

February 26

March 8

March 24

April 8

.74

0.006

0.08

8.29

15.79

7.13

May 17

August 26

.80

.02

5.50

4.55

4.74

.18

KENTUCKY RED.

February 23

February 26

March 8

0
3
13
29
44
83
184

18.02

17.25

14.92

17.8

17.0

16.3

10.1

1. 0745
1.0711
1.0610
1. 0735
1.0700
1. 0669
1. 0405

0.80

11.20

16. 21

4.76

March 24

Aprils

.74

0.006

0.35

10.69

15.25

4.33

May 17

August 26

.80

.02

3.66

8.66

8.65

0

In addition the charts show when the 'ciders were fermenting
perceptibly and when they had fermented too far to be considered
sweet. The corresponding intervals, together with the alcohol con-
tent of the ciders, are given in Table III.

Table III. — Alcoholic content of ciders before and after fermentation.

Variety.

Interval before the
cider began to
ferment.

Days.

Alcohol
content.

Interval before the
cider fermented
too much to be
considered sweet.

Days.

Approxi-
mate alco-
hol con-
tent.

Tolman

Winesap

Yellow Newtown

Ralls (syn. Rawles Janet)

Gilpin (syn. Little Red Romanite)

Baldwin

Golden Russet

Roxbury Russet

Kentucky Red

Maximum

Minimum

Average

Average of first six varieties.

Grams per

100 cc.

0.50

.40

.50

.64

.40

.52

1.65

1.50

1.20

103
96
96
90
90
119
125
125
125

Grams per
100 cc.

2.3
1.0
1.4
1.9
1.2
1.8
3.3
3.2
2.3

1.65
.40

.5

125

107
99

3.3
1.0
2.0
1.6

At the time of preparing the ciders 5-gallon lots of each of the varie-
ties, except Gilpin and Kentucky Red, were allowed to ferment spon-
taneously at laboratory temperatures in carboys previously well
cleaned and kept stoppered during fermentation with clean cotton
plugs. In all cases fermentation started promptly. The juices were
practically completely fermented in from thirty-three to fifty-four
days.

THE COLD STORAGE OF APPLE CIDER.

50 100 150

NUMBER or DAYS

Fig. 1.— Changes in cider made from Tolman apples and stored at 0° C.

200

100

rtUA43£ff OFMVS.

Fig. 2. — Changes in cider made from Winesap apples and stored at 0° C.

THE COLD STORAGE OF APPLE CIDER.

15

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Fig. 3. — Changes in cider made from Yellow Newtown apples and stored at 0° C.

50

150

100
A/UMB£R OFMyS.

Fig. 4.— Changes in cider made from Ralls (syn. Rawles Janet) apples and stored at 0° C.

200

THE COLD STORAGE OF APPLE CIDEE.

15

10

50

100
A/UM8£R OF DAKS

150

200

Fig. 5.— Changes in cider made from Gilpin (syn. Little Red Romanite) apples and stored at 0° C.

100 150

A/t/M3£fi or Mrs.

Fig. 6.— Changes in cider made from Baldwin apples and stored at 0° C.

200

10

THE COLD STORAGE OF APPLE CIDER.

DISCUSSION,

The striking fact brought out in this experiment is that the cider is
kept in storage from thirty-six to eighty-three days, an average of sixty-
one days, before beginning to ferment noticeably. The average in the
case of the first six varieties was fifty days. These varieties are men-
tioned separately because thBy are more typical of the usual American
cider apples than the last three. The amount of alcohol developed

15

10

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50

150

100
A/UMB£R OF DAYS.

Fig. 7. — Changes in cider made from Golden Russet apples and stored at 0° C

200

during this time varied from 0.40 to 1.65 grams per 100 cc, with an
average of 0.8 gram. For the first six varieties the average was 0.5
gram. From ninety to one hundred and twenty-five days were
required before the ciders had fermented too far to be called sweet,
or an average of one hundred and seven days for all the varieties and
of ninety-nine days for the first six. No deterioration in flavor dur-
ing cold storage was noticed, except in the case of the Tolman variety,
which is hardly a cider apple. No perceptible injury in flavor re-
sulted from the slight freezing to which many of these ciders were

THE COLD STORAGE OF APPLE CIDER.

11

subjected before they were finally stored at 0° C. Not only were the
characteristic flavors of the apples maintained, but an improvement
was noted, due to the presence of carbon dioxid. The varieties giv-
ing the highest grade ciders were Baldwin, Golden Russet, Roxbury
Russet, and Kentucky Red.

The charts show graphically the changes in the composition of the
juices during cold storage. In each set of curves the upper line is the
reading of the Brix spindle at a temperature of 17.5° C. While for

100
NUMBER OF DAYS

Fig. 8.— Changes in cider made from Roxbury Russet apples and stored at 0° C.

the fresh ciders this reading is practically equal to the content of total
solid matter, in the fermented ciders it is merely useful in giving an
idea of the progress of the fermentation. The total sugars remained
practically constant during the first fifty days of storage for all of the
varieties studied. The low value found for the Baldwin variety on
April 8 has already been explained as due to the formation of ice
(see p. 4). After approximately fifty days the total sugar values
gradually declined. The reducing sugars followed in a general way
the course of the total sugar, but the rate of loss was less rapid, owing

12

THE COLD STORAGE OF APPLE CIDER.

to the fact that inversion of the sucrose was taking place. The total
acid readings are nearly constant and show a gradual increase during
the fermentation, the increase being largely due in all cases, except
the Tolman variety, to a very slight formation of volatile acid. The
Tolman variety shows a slight increase in acid, of which a considerable
portion was fixed acid. The rate of fermentation increased rather
rapidly in all instances after about fifty days, but, on the whole, the
changes were far slower than those occurring in common storage. As
noted on page 6, the juices held at laboratory temperatures after

//UMBJC/? '&r DAKS

150

Fig. -9. —Changes in cider made from Kentucky Red apples and stored at 0° C.

200

pressing fermented rapidly, fermentation starting in all cases within
a few days and being completed within thirty-three to fifty-four days.
A number of points remain to be determined before definite recom-
mendations can be made as to storing cider. These points include:

(1) The influence of the number of yeasts and other organisms
present on the storage of cider.

(2) The development of methods for controlling this infection if it
is found to be a serious factor.

(3) The behavior of cider after its withdrawal from cold storage.

THE COLD STORAGE OF APPLE CIDER. 13

SUMMARY.

(1) Ciders prepared from apples free from decay chilled rapidly to
the freezing point immediately after pressing, and then held in cold
storage at 0° C. (32° F.) remained without noticeable fermentation for
a period of from thirty-six to fifty-seven days, an average of fifty days
for the Tolman, Winesap, Yellow Newtown, Ralls, Gilpin, and Bald-
win varieties, and of eighty- three da}^s in the case of the Golden Rus-
set, Roxbury Russet, and Kentucky Red. .

(2) These ciders were held for a period of from ninety to one hun-
dred and nineteen days, an average of ninety-nine days for the first
six varieties and of one hundred and twenty-five days for the last
three, before they fermented sufficiently to be considered as becom-
ing "hard" or "sour."

(3) The ciders were found to have suffered no deterioration (with
the exception of the Tolman) , but rather had become more palatable
during storage.

14 DAY USE

RETURN TO DESK FROM WHICH BORROWED

LOAN DEPT.

This book is due on the last date stamped below, or

on the date to which renewed.

Renewed books are subject to immediate recall.

l03ep'63E*

SEPJJJ963.

^TCeC'D CD

RECEIVED

NOV 0 2 1995

RECD rn CIRCULATION DEPT.
DUE

FEB - S «

SUBJECT TO HfcOALL
IMMEDIATELY

SEP18'64-5Pf

JUN 13 1976

K&CW. M»l?78

FEB 01 1996

LD 21A-50m-ll,'62
(D3279slO)476B

General Library

University of California

Berkeley

\<&

VC. 69407

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