Apple juice

Apple juice ( in Switzerland and Austria also Süßmost ) is a fruit juice, which is obtained by pressing of apples. Of 1.5 kg of apples about 1 liter of apple juice can be extracted. On a large scale this happens in wineries. When he is drunk diluted apple juice with mineral water. 2012 was the per capita consumption of 8.5 liters of apple juice and apple juice 9.2 liters in Germany.

Naturally cloudy and clear apple juice

After pressing, the juice is always unfiltered, ie fruchtfleischhaltig. Centrifuged and filtered obtained the clear apple juice. Both versions - naturally cloudy and clear - be preserved by pasteurization. Here, the juice is heated briefly to about 85 ° C to kill microorganisms and to prevent fermentation. Since the naturally cloudy apple juice was not filtered, are in him still suspended solids. Let the juice appear opaque. Since they are heavier than water, they settle to the bottom and should be shaken before drinking. Due to the suspended solids contained in the antioxidants - are mainly polyphenols - contains apple juice more phytochemicals than filtered juice. In animal studies, mice and rats given apple juice was administered up to 50 % fewer tumors than the control group without the apple juice gifts. The apple juice was more effective than the clear in these experiments. Presumably, here are the procyanidins contained in cloudy apple juice at high concentration, the cause. In addition, the naturally cloudy apple juice usually tastes more natural and stronger than the schwebstofffreie clear juice.

Apple juice from concentrate

For the production of clear apple juice apple juice concentrate is used predominantly. Apple juice concentrate is obtained by removing water and separating flavors. This reduces the volume to about one-sixth, so the storage and transportation are cheaper. By adding specially treated water and stored separately flavors to the original starting material to reach a similar product. In the jargon is called the reconstitute. The processing of apple juice concentrate has the additional advantage by blending ( mixing) of varying degrees of apple juice concentrates ( sweet / sour ) to achieve a consistent taste. Otherwise, different flavors would occur in apple juice depending on apple variety and / or growing area.

The process of water deprivation and reconstitution affect on modern systems concentrate the flavor and vitamin content hardly. In the German fruit juice Regulation ( FrSaftV 2004) and in the fruit juice directives of the EU the reconstituted juice shall be equal organoleptic and analytical characteristics as a not produced from concentrate juice ( juice ) from fresh fruits of the same kind, the analytical similarity of the non-volatile main ingredients may judge of the degree Brix, sugar spectrum, amino acid profile and minerals are examined. Indicators for evaluation are described in AIJN Code of Practice. To assess the analytical similarity of the apple juice flavor an aroma index is calculated apple.

Apple juice as a precursor

Apple juice also serves as a precursor for cider ( cider, cider, cider ), apple butter and apple cider vinegar; In addition, it is also used for the production of spirits, such as fruit brandy, apple grain or the famous Calvados.

In the region around Frankfurt am Main, the fresh, cloudy, unpasteurized apple juice "Sweet " is called and enjoyed at harvest time.

Cider production and recycling management

In Germany, the apple is processed in fruit juice production to 100 percent. About 75 percent of the juice yield, 25 percent remain as squeezed mash with skins and seeds left - this is the so-called pomace. It is approximately half in the production of apple pectin, which can be used for example as a gelling agent of vegetable. The other half goes into animal feed or energy.