#pears

The other parent of the European domestic pear is Pyrus communis subsp. pyraster, the European wild pear native to England and Europe. Though they never form a monoculture forest, they are widely scattered through mixed deciduous woodlands, hedgerows, and forest margins naturally occur in small groups, especially on forest edges, and in hedgerows. Photo credit to both photos Anna Asatryan, young pear trees and mature pear tree by the road to Herher village and Herher State Sanctuary Armenia. #pears

As apples are harvested and pressed into must, the indigenous microbes from the skins are the primary drivers of spontaneous fermentation. They impart a distinct regional identity (microbial terroir) and determine the aroma and flavour of the final cider.

When the apples are crushed, the sugar is released from inside cells into solution, a natural succession of microorganisms takes over to transform this sugar into alcohol. Initially non-Saccharomyces yeasts like Hanseniaspora uvarum break down the sugars but are intolerant of alcohol so are quickly eliminated but leave the aromatic esters they have produced to that point, (cool fermentation preserves these). As the alcohol levels rise (usually around 3-4% ABV), alcohol tolerant strains of Saccharomyces such as Saccharomyces cerevisiae naturally take over to finish the alcoholic fermentation. Lactic Acid Bacteria (LAB) naturally present on the skins can also cause a further malolactic fermentation (MLF), converting the harsh malic acid into softer lactic acid giving a smoother mouthfeel.

While wild fermentation adds complexity, the uncontrolled nature of the orchard microbiome can introduce off-flavours such as acetic acid bacteria like Acetobacter which converts ethanol into acetic acid, leaving a harsh vinegar taste. And Brettanomyces which creates distinctive "funky", "barnyard," or "leathery" aromas admired by some but not all!

Where do the Saccharomyces yeasts come from? Not the apple but from the Press House and Cidery. They are resident organisms of the cidery environment itself. They colonise the walls, floors, wooden barrels, and traditional pressing equipment including the press cloths. The juice quickly becomes inoculated with these microorganisms - the Cidery Biosphere, which develops over years of production. It travels through the air via microscopic dust particles and on the 'skin' of fruit flies so cobwebs are looked on favourably by trad wild yeast cider makers. #cider #perry #yeasts #fermentation

the protruding wax shards offer several significant advantages over a smoother liquid wax coating.

Firstly it gives superior water repellency by the Lotus Effect (named after the lotus plant). This is because of 2 synergistic properties, rough surfaces and waxes. The roughness of these crystals or shards trap pockets of air beneath water droplets.

Due to the high contact angle and the surface tension of water, the latter forms droplets as it cannot flatten out and wet the surface. The droplets roll off the hydrophobic surface easily washing away dirt and bacteria etc.

The wax shards offer solar and thermal protection by light and UV scattering. They also have a role in gas exchange regulation. The crystalline structures form a porous, breathable network allowing necessary oxygen and carbon dioxide exchange while slowing down water vapour loss though the cutin down to the lenticels below.

Interestingly the cuticle changes into a smoother continuous liquid wax layer near harvest ripeness which seals the lenticels pores as the metabolism in the apple changes to starch breakdown.