Perry pears are a specific type of pear variety primarily used for making perry, a traditional alcoholic beverage similar to cider but made from fermented pear juice. Perry pears have specific characteristics that make them suitable for producing high-quality perry. Here are some key aspects of perry pears:

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Varieties: There are numerous varieties of perry pears, each with its own unique qualities. Some common perry pear varieties include Blakeney Red, Butt, Thorn, Merrylegs, and Gin Pear.

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Tannins and Acidity: Perry pears are known for their high tannin content, which provides astringency and adds complexity to the resulting perry. They also have higher acidity compared to dessert pears, which helps balance the sweetness and contributes to the fermentation process.

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Bitterness and Astringency: Perry pears often possess a degree of bitterness and astringency that can be mellowed through the fermentation and aging processes. These characteristics give perry its distinct flavor profile.

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Harvesting and Ripeness: Perry pears are typically harvested when they have reached full maturity but are still firm. Unlike dessert pears, which are often consumed when fully ripe and soft, perry pears are harvested earlier to retain the necessary acidity and tannins

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Blending and Fermentation: Similar to cider apples, perry pears are often blended to achieve a desired flavor profile. Different varieties of perry pears may be combined to balance sweetness, acidity, tannins, and bitterness. The pears are crushed and pressed to extract the juice, which is then fermented using yeast to convert sugars into alcohol.

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Regional Variations: Perry production has a strong association with specific regions, such as Herefordshire in England and Normandy in France. Each region has its own traditional perry pear varieties and production techniques, resulting in unique regional perry styles

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Culinary Uses: While perry pears are primarily used for making perry, they can also be consumed fresh or used in cooking and baking. Some perry pear varieties may have astringent or bitter flavors that make them less suitable for eating fresh but still lend themselves well to fermentation.

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Perry pears contribute to the production of a range of perry styles, from dry and tannic to sweet and aromatic. Like cider apples, they are crucial in creating the complex flavors and characteristics associated with perry. The cultivation and appreciation of perry pears have gained renewed interest in recent years, as people explore traditional and craft cider and perry production.

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Perry varietals are specific types of pears that are cultivated and used primarily for the production of perry. These varieties have unique characteristics that contribute to the flavor, aroma, and tannin profile of perry. Some notable perry varietals are:

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Blakeney Red: Blakeney Red is a popular perry pear variety, known for its distinctive red skin and high tannin content. It adds complexity and astringency to perry, contributing to its flavor and mouthfeel.

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Butt: The Butt pear is a traditional perry pear variety that originated in the West Country of England. It has a small to medium size and is valued for its high acidity and sharp flavor, adding a lively and tangy character to perry.

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Gin: Gin pears are small, round perry pears with a yellow-green skin and a rich, sweet flavor. They are often used to balance the acidity of other perry pear varieties and add a touch of sweetness to the final product.

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Hendre Huffcap: Hendre Huffcap is a Welsh perry pear variety that is highly regarded for its high tannin content. It contributes a strong and distinctive astringency to perry, adding depth and structure to the flavor.

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Thorn: Thorn pears are small to medium-sized perry pears with a green or yellow-green skin. They have a high tannin content and contribute a sharp, acidic, and astringent character to perry.

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These are just a few examples of the many perry pear varieties that exist. Each varietal brings its own unique combination of acidity, tannins, sugars, and flavors to the production of perry, allowing cider makers to create a wide range of perry styles and flavor profiles. The choice of perry pear varieties used in the production of perry can greatly influence the taste and characteristics of the final product.

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SORBITOL

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Sorbitol is a sugar alcohol that occurs naturally in certain fruits, including pears. It is a sweetener often used as an alternative to sugar in various food and beverage products. In the context of perry, sorbitol can be present in the beverage as it is naturally found in pears, which are the primary ingredient in perry production.

 

During the fermentation process of perry, the naturally occurring sugars in pears are converted into alcohol by yeast. However, not all sugars are fully fermented, and residual sugars, including sorbitol, may remain in the final product. The amount of sorbitol in perry can vary depending on factors such as the type of pears used and the fermentation process.

 

Sorbitol can contribute to the sweetness and mouthfeel of perry. It is worth noting that sorbitol has a lower glycemic index compared to regular sugar, which means it is absorbed more slowly by the body, resulting in a slower rise in blood sugar levels.