Description
Traditional English perry-making technique emphasizing tannin extraction from specific pear varieties.
Technical
The Perry Keeling method involves extended maceration of high-tannin perry pears (Pyrus communis) to extract polyphenols, followed by slow fermentation with wild yeasts. Key reactions include enzymatic breakdown of procyanidins and conversion of malic acid to lactic acid during malolactic fermentation.
Culinary Significance
Produces complex, tannic perry with aging potential, balancing astringency with orchard fruit flavors.
Science
Primary Reaction
Polyphenol extraction
Parameters
Temperature
15°C optimal
12°C to 18°C range
Time
9-12 months
3 months – 2 years
Equipment
Traditional rack-and-cloth pressOak fermentation vesselsAmbient wild yeast culture