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