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Apple processing special varieties
Apple juice and cider production rely heavily on the selection of appropriate apple varieties, each with unique characteristics that make them ideal for specific purposes. Here are some notable varieties suitable for juice and wine making:
1. **New Juice-Ready Varieties**: Varieties such as Ruidan, Ruilin, and Shanglin are specifically cultivated for their high juice yield, which can reach 70 to 75%. These apples typically weigh between 70 to 120 grams and have a malic acid content of 5 to 8 grams per 100 grams. Their juice is not only of excellent quality but also versatile, suitable for fresh consumption, puree, or further processing.
2. **High-Acid Varieties for Juice Production**: Reina, Rilla, and Rising are known for their high acidity, with malic acid levels ranging from 8 to 12 grams per 100 grams. These apples offer a balanced sugar-to-acid ratio, making them ideal for producing flavorful and aromatic juices. They are also early-yielding and have good storage qualities.
3. **Traditional High-Acid Varieties**: Acid King is a classic choice, with fruits weighing 40 to 70 grams. It matures in mid-November and has exceptional storage ability, making it a reliable option for long-term use.
4. **Versatile Juice and Wine Varieties**: Xiao Huang is a well-rounded variety with an average fruit weight of 47 grams. It produces a juice yield of around 70%, with a balanced acidity of 7.5 grams per 100 grams. Its rich aroma and harmonious sugar-acid balance make it ideal for both juice and blended apple wines.
5. **Taiwan Wine Varieties**: Sweet Wheat and Sweet Gree are popular choices for winemaking. These apples have a juice yield of 65% and are characterized by their high sugar content, low acidity, and strong fragrance. The resulting wine is soft, fragrant, and often blended with high-tannin varieties to enhance complexity.
6. **High-Tannin Wine Varieties**: Bitter Wheat, Bitter Buckwheat Sweet, and United States are known for their tannin content, which ranges from 4.4 to 5.1 grams per 100 grams. These apples have a bitter and astringent taste, making them perfect for crafting sweet, astringent, and mellow ciders.
7. **Sweet and Bitter Cider Varieties**: Big Benedict and Betten are ideal for brewing high-quality ciders. With a fruit weight of 50 to 70 grams, they produce a juice yield of 65%, with high sugar content and noticeable tannins. The juice is sweet, slightly bitter, and aromatic, offering a complex flavor profile.
In addition to these, there are several fresh apple varieties like Qingping and Bangza, known for their large size, crisp texture, and balanced sweetness and acidity. These are dual-purpose varieties, suitable for both fresh consumption and juice or wine production due to their favorable acidity levels. Choosing the right variety ensures optimal results in both juice and cider making, depending on the desired flavor profile and application.