Apple brandy

Apfelbranntwein, m. apple brandy, apple jack. Apfeleiseneztra, n. (Pharm.) ferrated extract of apples. 

Cider-branntwein, m. cider brandy, apple brandy, -essig, m. cider vinegar, -trester, m.pl. cider marc. m. (fiermented)... 

The first continuous distillation tower built, was the patent still used in Britain to produce Scotch whiskey, in 1835. The patent still is, to this day, employed to make apple brandy, in southern England. The original still, and the one I saw in England in 1992, had ordinary bubble-cap trays (except downpipes instead of downcomers, were used). The major advantage of a bubble-cap tray is that the tray deck is leakproof. As shown in Fig. 2.5, the riser inside the cap is above the top of the out-... 

Toquet C, Toussaint G, Letalaer JY. 1981. Studies on mutagenic constituents of apple brandy and various alcoholic beverages collected in western France, a high incidence area for esophageal cancer. Mutat Res 88 155-164. 

It is claimed, that on account of the lower starch and protein content of an apple must as compared with a whiskey mash, applejack can be aged in a much shorter time than whiskey. Hence it is usually considered potable after as little as three to six months aging. It is, indeed, further claimed that apple brandy begins to lose its special character on aging in the wood for more than four to five years. 

This is the American term for apple brandy. It is called Calvados in Europe. This brandy, which contains from 55 to 65% alcohol by volume, is produced by distilling fermented apple cider. Most of the world s supply of apple brandy comes from France, where the annual rate of production is usually several times that of the United States. 

I have seen a working example of the first continuous distillation column in an apple orchard in southern England. It has a reboiler, feed preheater, reflux condenser, and four bubble cap distillation trays. The column produces apple brandy. We purchased a bottle of brandy from this orchard in 1996, but it remains unopened. Whenever I suggest that we open the bottle, Liz accuses me of trying to become an alcoholic. 

The colonists are said to have practiced distillation before 1650. The Virginia setders made brandies and those in New England and the middle colonies distilled a variety of products including apple whiskey (apple jack), mm, and brandy. The first beverages made by the colonists from com and rye were distilled on Staten Island, New York, in 1640 by William Kieft. Rum was produced in Barbados from molasses around 1650 and in colonial Massachusetts in 1657. 

Brandi H, Gross RA, Lenz RW, Fuller RC (1988) Appl Environ Microbiol 54 1977... 

Brandi, M. T. (2008). Plant lesions promote the rapid multiplication of Escherichia coli 0157 H7 on postharvest lettuce. Appl. Environ. Microbiol. 74, 5285-5289. 

Amagliani, G., Omiccioli, E., del Campo, A., Bruce, I. ]., Brandi, G., and Magnani, M. (2006). Development of a magnetic capture hybridization-PCR assay for Listeria monocytogenes direct detection in milk samples. /. Appl. Microbiol. 100, 375-383. 

Polak S, Wisnowska B, Brandys J (2009) Collation, assessment and analysis of literature in vitro data on hERG receptor blocking potency for subsequent modeling of drugs cardiotoxic properties. J Appl Toxicol 29 183-206... 

During the production of recovery flavours, apple wines or brandies, the interaction with ethanol, acetaldehyde and acetic acid represents the next level of interactions. The reaction products contain compounds which result from esterification and acetal formation reactions, which are summarised in Table 21.4. 

Brandy can also be prepared from fruits other than grapes, notably apple, peach, plum, apricot, cherry, prunes, and various berries (Crowell and Guymon, 1973 Jaarsveld et al., 2005 Joshi, 1997 Valaer, 1939). Further details on brandy distillation, including base wine preparation, distillation, and oak wood maturation is available in Amerine et al. (1980) and Jaarsveld et al. (2009). 

Melt the marmalade with the brandy in a saucepan over medium heat, stirring until smooth. Strain the mixture into a small bowl, and apply it to the apples with a pastry brush. 

Brandi, H., Gross, R. A., Lenz, R. W., and Fuller, R. C. 1988. Pseudomonas oleovorans as a source of poly(P-hydroxyalkanoates) for potential applications as biodegradable polyesters. Appl. Environ. Microbiol.,54,1977-1982. 

Du Plessis, H.W., Steger, C.L.C., du Toil, M. Lambrechts, M.G. (2002). The occurrence of malo-lactic fermentation in brandy base wine and its influence on brandy quality. J. Appl. Microbiol., 92, 1005-1013. 

All varieties of pears, even storage varieties, can only be kept for a few weeks without cold storage. They become mealy or their flesh turns brown after a short period of optimum ripeness. This period is particularly short in summer and autumn cultivars. This is why pears are often preserved as tinned fruit, in addition to being eaten as fresh fruit. A few special varieties are used for juice production and for manufacture of fruit brandies. Although they have a lower vitamin content than apples, fully mature, well developed pears are delicious. 

Applejack is the product resulting from the distillation of fermented apple must. Hence, in general, the same considerations apply to the manufacture of applejack as to that of grape brandy, and the same processes are used. It should be noted in particular that the definition just stated differs from the popular impression of applejack as the unfrozen liquid removed from the core of a barrel of frozen cider. The product of this latter process would not only contain the alcohol of the cider, but also all its other dissolved substances and would be quite unpalatable. As far as any passable applejack is concerned, only that made by distillation need be considered, although it is possible that isolated farmers may in some few cases make their hard liquor in the more primitive fashion. 

For the purpose of making applejack it is important that the cider be made from suitable apples both as regards variety and quality and that the fermentation be conducted in a manner to avoid as far as possible the formation of volatile acids especially acetic acid. The reader is referred to pp. 187-9 on Cider for further details regarding the fermentation operation. The next step after the fermentation and aging of the cider is the distillation of the brandy. Here particularly, the manner of procedure is similar to that in making grape brandy (q.v. pp. 141-2). Pot stills are.generally preferred to continuous stills and two or three... 

Brandy is made by distilling wine or the fermented juices of apples, peaches, or other fruits. It contains from 44 to 55 per cent of alcohol. Cognac is a high grade of brandy made from wine. 

Finnell, R.H., Shaw, G.M., Lammer, E.J., Brandi, K.L., Carmichael, S.L., and Rosenquist, T.H., Gene-nutrient interactions Importance of folates and retinoids during early embryogenesis, Toxicol. Appl. Pharmacol., 198, 75-85, 2004. 

Ethyl propanoate 5H oC2 102.13 H3C-CH2-COOC2H5 0.892 99 2915 50 [105-37-3] 12 apple, guava, tomato, wine, brandy, rum... 

---