Perry making
Perry Making
This page is designed to be read in conjunction with the cider making guide. The basic processes of cider and perry making are very similar, however the differances are important. References and comparisons will be made to the cider making process throughout this description of perry making.
This document is organised into a number of sections. Firstly, the principal stages of the fermentation are described, followed by an overview of the perry making process, a discussion of the characteristics of the pear juice, the microbiology of the process, the changes in the composition of the perry during fermentation, and finally a description of how to make your own perry. Unlike cider making, you do need to know some of the technical detail to make the best possible perry. Research into perry making is less well advanced than into cider making so the depth of detail is not so pronounced. For this reason perry making is more of an art than cider making.
There's a further reading section at the end if you want to know more. I'd be more than glad to have your feedback, questions (although I don't promise to be able to answer them all!) and so on. This document is as accurate as I can make it, but you're on your own - I don't accept liability for the contents! the editor
Principles of Fermentation
Perry is made from pear juice which has undergone two different kinds of fermentation. The first fermentation is carried out by yeasts which have either been added deliberately or which are naturally present on the pear skins. This fermentation converts sugars to ethanol and the higher alcohols (fusel alcohols). The second fermentation, the malo-lactic fermentation converts L(-)-malic acid to L(+)-lactic acid and carbon dioxide. This fermentation is carried out by lactic acid bacteria which are present in the pear juice. The malo-lactic fermentation can occur concurrently with the yeast fermentation but more often is delayed until the fully fermented perry
This page is designed to be read in conjunction with the cider making guide. The basic processes of cider and perry making are very similar, however the differances are important. References and comparisons will be made to the cider making process throughout this description of perry making.
This document is organised into a number of sections. Firstly, the principal stages of the fermentation are described, followed by an overview of the perry making process, a discussion of the characteristics of the pear juice, the microbiology of the process, the changes in the composition of the perry during fermentation, and finally a description of how to make your own perry. Unlike cider making, you do need to know some of the technical detail to make the best possible perry. Research into perry making is less well advanced than into cider making so the depth of detail is not so pronounced. For this reason perry making is more of an art than cider making.
There's a further reading section at the end if you want to know more. I'd be more than glad to have your feedback, questions (although I don't promise to be able to answer them all!) and so on. This document is as accurate as I can make it, but you're on your own - I don't accept liability for the contents! the editor
Principles of Fermentation
Perry is made from pear juice which has undergone two different kinds of fermentation. The first fermentation is carried out by yeasts which have either been added deliberately or which are naturally present on the pear skins. This fermentation converts sugars to ethanol and the higher alcohols (fusel alcohols). The second fermentation, the malo-lactic fermentation converts L(-)-malic acid to L(+)-lactic acid and carbon dioxide. This fermentation is carried out by lactic acid bacteria which are present in the pear juice. The malo-lactic fermentation can occur concurrently with the yeast fermentation but more often is delayed until the fully fermented perry