The mobile Flash Release unit
The juices also went through reverse osmosis
for concentration:
• Thermo-flash: concentration up to Alc 5% and residual sugar
of 20 g/L
• Control 1: concentration up to Alc 5% and residual
sugar of 40 g/L
• Control 2: concentration up to Alc 7% and residual sugar
of 40 g/L
Therefore, the thermo-flash batch was less concentrated
through reverse osmosis than the two controls.
After fermentation:
C I D E R
The evaporation of the water
in the vacuum chamber has a
secondary effect: it makes the
temperature drop from 85°C
to between 33°C to 35°C.
Sample pH Density TA MA RS VA TAV
Thermo-flash 3.53 1.0086 7.46 4.16 21 0.39 5.33
Control 1 3.73 1.0162 5.91 1.18 38.6 0.31 5.43
Control 2 3.32 1.0159 10.73 5.32 40.5 0.31 6.54
Observation:
• During fermentation, the cider made from thermo-flashed apples maintained its acidity level and the malic acid is less degraded
compared to the juices with higher concentration.
• The expression, both in terms of aromas and taste, is dominated by the notes of fresh green apple. No defect was noted either in the
nose or mouth.
SUMMER 2021 § POURED CANADA § 41
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