Long Ashton Research Station


    THE annual open day of the University of Bristol Research Station at Long Ashton was held on May 6, when horticulturists, cider makers and fruit growers assembled to sample the ciders and other fruit products of the current season. Prizes awarded for the production of cider fruit were presented by Lord Faversham, Parliamentary Secretary to the Minister for Agriculture, after a speech which was broadcast from the West Regional Station. The results of recent investigations in cider making were on view. These included the use of German wine yeasts such as Waldenberg, Steinberg and Zeltingen instead of natural cider yeasts, to obtain finer flavour. Artificially and naturally sweetened ciders have been compared, and apple juice has been successfully concentrated for storage purposes. The production of non-alcoholic apple juices has received considerable attention in the past year. Various combinations of dessert, culinary and cider varieties have been used for this purpose, and the effects of aeration and pasteurization studied. Seitz-filtered still juices are considered the most attractive, pasteurization having an adverse effect on flavour. As a result of the work at Long Ashton, commercial production of syrups from pure soft-fruit juices is now in operation on a large scale, and the numerous domestic uses of these products were illustrated by an exhibit of milk shakes, jellies, cake fillings, etc.

    Rights and permissions

    Reprints and Permissions

    About this article

    Cite this article

    Long Ashton Research Station. Nature 139, 874–875 (1937). https://doi.org/10.1038/139874b0

    Download citation


    By submitting a comment you agree to abide by our Terms and Community Guidelines. If you find something abusive or that does not comply with our terms or guidelines please flag it as inappropriate.


    Quick links

    Nature Briefing

    Sign up for the Nature Briefing newsletter — what matters in science, free to your inbox daily.

    Get the most important science stories of the day, free in your inbox. Sign up for Nature Briefing