The process of chilling fruit at sub-zero temperatures to preserve it for later use in fermented beverages involves lowering the fruit’s temperature significantly. This method helps to break down cell walls, which is especially useful when pressing the fruit for juice extraction. For instance, apples, when subjected to this technique, yield juice more readily, ultimately increasing the efficiency of cider production.
Employing this preservation technique offers multiple advantages, including extending the availability of fruit beyond its typical harvest season and enhancing juice yield during pressing. Historically, such methods have allowed producers to manage harvests more effectively, reducing waste and ensuring a consistent supply of raw materials for production. This approach allows production outside the typical harvest window and can contribute to a more flavorful final product, as the process can concentrate sugars.
