Asked a Q in another sub about apple juice smelling like wine, and apparently it has something to do with cold-pressing and ‘wild yeasts’.
How does cold-pressing work, and how do ‘wild yeasts’ get into the juice from it?
Asked a Q in another sub about apple juice smelling like wine, and apparently it has something to do with cold-pressing and ‘wild yeasts’.
How does cold-pressing work, and how do ‘wild yeasts’ get into the juice from it?
Comments
I will preface this by saying i am not at all an expert on this subject, but i will try my best to explain.
Okay so. typically when they press apples to make juice, they also heat it up and kill any kind of bacteria or other microbe (like yeast) in the juice. when you cold press, you skip that step and so all of the yeast that naturally lives on the skin of the apple is able to sit in the juice and ferment it. That fermentation is what causes it to taste like wine.
Yeast is in the air, floating around, landing and accumulating on fruit.
If you press the fruit while cold, you leave the yeast on the fruit (high heat kills yeast.)
The yeast ferments into alcohol. With “cold-pressed juice”, this is probably close to kombucha, like 0.3%. Basically nothing.
But this same process ferments grape into wines, apples into cider, etc.