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may contain materials such as 5-ketofructose or diketogluconic acid as a result of bacterial activity This type of substance binds SO2 and therefore reduces the endogenous protectant level Furthermore, if ascorbic acid is oxidised to 1-xylosone, this also binds SO2 Finally, if AJC is depectinised, this will yield galacturonic acid that will also diminish SO2 In traditional cider making, the yeast was delivered adventitiously with the fruit or the equipment (Saccharomyces does not naturally inhabit cider apples but it is to be found on presses) SO2 suppresses the growth of most microbes other than Saccharomyces Traditionally a succession of micro ora in juice that had not been sulphited was involved in metabolising apple juice to cider Saccharomyces was signi cant relatively late in the process The introduction of SO2 , however, rendered Saccharomyces as being vastly more important in the process.

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When you use the Format Cells dialog box, you don t see the effects of your formatting choices until you click OK.

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Since the 1960s, though, the vast majority of cider fermentations have been seeded Juice should be held at <10 C prior to the addition of that yeast in order to prevent native ora from kicking off fermentation Many of the cultures now added were originally isolated from the cider factories themselves, but some cidermakers use wine yeasts with well-de ned characteristics, including the spectrum of avour compounds that they produce and their occulation behaviour Since the 1980s, there has been widespread use of active dried wine yeast, which simply needs mixing with warm water, freeing the cidermaker from the need for in-house propagation Some will employ an aerobic yeast incubation period so as to ensure that the yeast membranes are in good condition in order that the yeast will be capable of effecting very high levels of alcohol production.

Frequently the inoculum is a mixture of Saccharomyces pastorianus and Saccharomyces bayanus The former is felt to give a lively start to the fermentation, whereas the latter performs better later in the process, and ferments to dryness Where temperature control is effected (this is not universal), this is likely to be within the range 15 25 C If the fermentation displays sluggishness, then a portion of the goods may be warmed to 25 C by pumping through a heat exchanger Most fermentations will be complete in 2 weeks Ciders are subjected to a malolactic fermentation as in the case of some wines (see 3) This is effected by heterofermentative Leuconostoc oenos, together with other lactobacilli This is favoured if there is no sulphiting in fermentation and storage and also by autolysis of yeast when the cider is allowed to stand unracked on its lees.

As sulphiting is so widespread these days, the malolactic fermentation is probably less signi cant than it once was Furthermore, there is a lessening tendency to leave cider on the lees In the malolactic fermentation, there is a conversion of malic to lactic acid and the release of carbon dioxide The resultant cider will tend to have a more rounded, complex avour that is less acidic The process is inhibited if the pH is too low A range of sulphite-binding compounds are produced during fermentation, but the most potent binder of SO2 is acetaldehyde (Fig 53) Essentially,.

The preceding code passes two values to the Flash movie: sLabel with a value of circle and sDescription with a value of a circle. This creates two variables on the main timeline of the Flash movie named sLabel and sDescription, and assigns them the associated values. If you want to pass Flash number or Boolean values you should, within Flash, use ActionScript to convert the values from strings to the appropriate types. For example, if you use FlashVars to pass a movie a variable named nQuantity with a number value then you should use the following code on the main timeline of your Flash movie:

Next you can add a touch of style to both labels and form fields. I ve taken the liberty of creating the CSS classes; all you ll need to do is apply them.

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