Description
Specialized pear pressing that leverages astringent tannins for structured perry.
Technical
High-tannin pears (e.g., 'Blakeney Red', 'Gin') contain 1-2% tannins and 12-18% sorbitol, requiring wild yeast (e.g., _Hanseniaspora uvarum_) for slow fermentation. Malolactic conversion is typical.
Culinary Significance
Creates complex, age-worthy beverages distinct from sweet dessert pear ciders.
Science
Primary Reaction
Polymerization of procyanidins (tannins) with ethanol
Parameters
Temperature
15°C optimal
12°C to 18°C range
Time
9 months
3 months – 24 months
Equipment
Traditional rack-and-cloth pressHydraulic bladder press (modern)