North American Fruit Explorers mailing list at ibiblio

[rob hamilton <lostman_amiga@yahoo.com>]

Thank you Hans for all your information and your wonderful pictures. I wish I had the space for such a specimen.  

Robert
 
hans brinkmann <hans-brinkmann@t-online.de> wrote:

Hallo Del,

Let me explain, but Lon will be able to explain it much better:

Sorbus domestica fruits are containing many different Phenoles.
These Phenols are 'condensating' later to different Tannines.
This process is making the wine (e.g. Apple-wine) more clear AND is
conservating the wine,
because still some Phenoles are left and they are anti-bactericide.
Such a wine is becoming very stable.
And the taste is increased.

The same is done with some Red-wines if they put it into (fresh)
Oak-tree vessels.
The Tannin from the Oakwood is doing the same. These vessels are called
'Barriques'.
Of course now-a-days this process is done also artificially with
Oakwood-chips or even concentrate.

Sorbus domestica juice has one of the highest TEAC-values
(Trolox-Equivalent-Antioxidative-Capacity)!!!
Some Red-wines have a TEAC of 11, some good Apples a TEAC of 2 or 3, but
*Sorbus domestica juice has a TEAC of 146 *!
These antioxidative reaction of the different Phenoles have
anti-carzinogen, anti-histamin, anti-viral, anti-bacterial reaction and
they catch free radicals and much more.

In the past they used e.g. a ratio of 3:1 or 3:2 of S.domestica to Apple
juice.
Today they use only 5 to 15% S.domestica juice for the production of
exellent Apple-wine ('Speierlingsäpfelwein').
One reason is the price of the S. domestica fruits.

ciao
hans







Del Stubbs schrieb:

>Hans,
>What an amazing tree, how is the fruit important in apple wine?
>Del
>
>--- hans brinkmann wrote:
>
>
>
>>Hallo Lon, Lee and Rob,
>>
>>I just saw your question and answers and let me add some important
>>informations.
>>Some Sorbus domestica cultivar trees are looking like a mixture of
>>European Mountain Ash with an average Apple tree.
>>They have very, very beautifull fruits, but with 40 years they are
>>already old.
>>But some other Sorbus domestica cultivars are looking more like a big
>>Oak tree.
>>Some are up to 400 years old with a trunk diameter up to 1.45 m and up
>>to 1000kg fruits per tree!
>>Not very few S. domestica have a height of more than 30 m at Germany.
>>This means you can find cultivars for an average garden and cultivars
>>even for forestry.
>>At Germany the highly prized fruits are very necessary for the
>>apple-wine production.
>>
>>S. torminalis fruits are used sometimes for a very high prized snaps at
>>Austria.
>>
>>Let me add this very much reduced 24 KB photo from a German Sorbus
>>domestica tree for a better understanding.
>>
>>ciao
>>hans Germany
>>
>>
>>
>>
>>
>>
>>Lon J. Rombough schrieb:
>>
>>
>>
>>>I haven't taken time to learn _all_ the ways to use them, but Hans
>>>Brinkman has sent me pictures of some selected types in Germany that
>>>have enormous clusters and are used for juice and other products. At
>>>very least, the types he showed me are magnificent ornamentals. The
>>>wood is extremely hard, too.
>>>-Lon Rombough
>>>Grapes, writing, consulting, my book, *The Grape Grower, *at
>>>http://www.bunchgrapes.com Winner of the Garden Writers Association
>>>"Best Talent in Writing" award for 2003.
>>>For even more grape lessons, go to http://www.grapeschool.com
>>>For growing supplies and more; http://www.grapegrowersolutions.com
>>>
>>>On Sep 21, 2007, at 6:59 PM, S & E Hills wrote:
>>>
>>>
>>>
>>>Now, Lon...It's descriptions like this one that make me want to find
>>>enough room to plant something like these...
>>>
>>>Scott Hills
>>>St. Clair Shores, Mi. 48080
>>>Zone 6b
>>>
>>>*From:* nafex-bounces@lists.ibiblio.org
>>>[mailto:nafex-bounces@lists.ibiblio.org] *On Behalf Of *Lon J. Rombough
>>>*Sent:* Friday, September 21, 2007 11:05 AM
>>>*To:* North American Fruit Explorers
>>>*Subject:* Re: [NAFEX] seruice fruit
>>>
>>>I have S. domestica here. The fresh fruit is crisp, juicy, and
>>>incredibly astringent. However, even a good bump or a small mark on
>>>the fruit apparently releases enzymes that blet the fruit in a hurry
>>>as it will become edible in just a few hours. After a day or two it
>>>takes on a flavor that makes me think of brandy.
>>>-Lon Rombough
>>>Grapes, writing, consulting, my book, *The Grape Grower, *at
>>>http://www.bunchgrapes.com Winner of the Garden Writers Association
>>>"Best Talent in Writing" award for 2003.
>>>For even more grape lessons, go to http://www.grapeschool.com
>>>For growing supplies and more; http://www.grapegrowersolutions.com
>>>
>>>On Sep 21, 2007, at 8:38 AM, h black wrote:
>>>
>>>There are some large specimens at the Seattle Botanical Gardens. The
>>>fruit is quite beautiful. Like a head of elderberries, maybe 10-15
>>>fruits size of a cherry, some shaped like little pears with blush on
>>>the cheek, some like little apples. They're not bad tasting, but not
>>>as good as a pear. Interesting strong flavor, pear-like texture.
>>>Tree must be 40 ft. But we've had trouble growing them in the heat of
>>>middle TN. Fungus disease and apple borers down on the trunk.
>>>Hector Black zone 6 middle tn.
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>
>
>Del Stubbs www.pinewoodforge.com zone 3a N. MN
>
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