Throughout the cider making process, a range of tests need to be made to ensure consistent quality.
The sugar content of the apples will determine whether they are ready for harvest.
Once pressed, the sugar levels, pH, total acidity, tannins and colour should be checked so that blending or adjustments can be made if required.
At the end of fermentation further analysis is required so that blending of batches can be carried out to ensure the desired flavour balance and characteristic is achieved to give a consistent final product.
Tests to ensure legislative compliance also need to be performed, particularly % alcohol and sulphur dioxide.
We can offer a full range of tests to provide consistency when utilising a wide range of fruit from different sources.
- Acidity regulation
- Quality of filtration