A glass of Montmorency tart cherry juice
A glass of Montmorency tart cherry juice
Nutritional value per 1 cup tart cherry juice
 
Sugars32.84 g
1.45 g
.83 g
VitaminsQuantity
%DV†
Thiamine (B1)
14%
.161 mg
Vitamin B6
8%
.10 mg
Vitamin C
0%
0 mg
MineralsQuantity
%DV†
Calcium
4%
35 mg
Iron
9%
1.13 mg
Magnesium
8%
30 mg
Phosphorus
7%
46 mg
Potassium
9%
433 mg
Sodium
1%
11 mg
Zinc
1%
.08 mg
Other constituentsQuantity
Water229.13 g
159 calories per cup
†Percentages are roughly approximated using US recommendations for adults.
Source: USDA FoodData Central

Cherry juice is a fruit juice consisting of the juice of cherries. It is consumed as a beverage and used as an ingredient in various foods, processed foods and beverages. It is also marketed as a health supplement. It is produced by hot- or cold-pressing cherries, collecting the juice, and then filtering and pasteurizing it.

Usage

As a food

Glasses of Montmorency cherry juice

Cherry juice is a mass-produced food product that is consumed as a beverage and used as an ingredient in various foods, processed foods and beverages.[1] It is sometimes used as an ingredient in cherry ice cream and in cherry pie filling.[2][3] It is also used as an ingredient in cherry brandy and cherry bounce.[4][5] Cherry jelly has also been produced using the juice.[6] Cherry juice concentrate is used by food manufacturers in the production of fruit juice blends.[7] Cherry juice from the Montmorency cherry is used to produce cherry essence, which is used as a flavor concentrate by food manufacturers.[8]

In alcoholic beverages

Kirsch fruit brandy is sometimes produced via the distillation of fermented cherry juice.[9] Cherry juice is also used as an ingredient in beer. For example, Samuel Smith Old Brewery's cherry beer contains 17% of organic cherry juice,[10] and Three Floyds Brewing produces its Battle of Charro II Imperial Brett IPA using cherry juice as an ingredient.[11] Cherry cider has also been brewed by some companies using cherry juice.[12][13] Sweetened cherry juice is sometimes used in the production of kriek lambic, a distinctively sour, cherry beer style from Belgium.[14]

As a dietary supplement

Montmorency cherry juice is produced as a dietary supplement, and is manufactured as a concentrate and in capsules as a freeze-dried powder.[15]

Claims have been made that cherry juice can be helpful for improving sleep for people with insomnia, but there is no good evidence to support these claims.[16]

Commercial production

Large-scale commercial cherry juice production is typically produced using a hot extraction or a cold extraction method.[17]

Hot extraction involves heating the cherries, pressing them, and then straining and filtering to remove solids.[1] Hot pressed cherry juice typically has a deeper coloration compared to that produced using cold extraction.[1] The heating of the fruit also serves to prevent the juice from browning, because the heating stops natural enzymic actions that occur when the fruit is macerated.[18]

Cold extraction involves first removing the pits from fresh cherries and then pressing them and collecting the juice.[17] The juice is then heated to kill microorganisms, stop enzyme activity and to solidify particulate matter prior to filtering.[1] As with hot-extracted juice, the cold-extracted juice is also typically strained and filtered.[1] Cold-extracted cherry juice has a greater likeness to the flavor of fresh cherries, and its coloration is lighter compared to that of hot-extracted juice.[1][19]

Frozen cherries are sometimes used, which enables the creation of a juice that has the cherry-like flavor of cold-extracted juice and a deeper coloration such as that produced by hot extraction.[1]

Ascorbic acid is sometimes added as a color stabilizer prior to the cherries being pressed.[17] The juice is typically filtered and clarified prior to being packaged, and pasteurization or flash pasteurization is typically utilized.[17] It is sometimes processed as a frozen concentrate.[17] Commercial cherry juice concentrate is shipped in bulk containers to food manufacturers and in smaller, consumer-sized containers for retail sales.[7]

In the United States, cherry juice is produced mostly in the state of Wisconsin.[1] More minute amounts are produced in the U.S. states of New York, Pennsylvania and Colorado.[1]

Beverage production

Pure cherry juice has a strong flavor and can have high acidity, so when produced commercially as a beverage product it is sometimes diluted with water to make it more palatable.[1] Sugar syrup or dry sugar is sometimes added to the product when produced as a beverage.[1] Mixtures of both hot-pressed and cold-pressed juices are sometimes used in the production of cherry juice beverages, which allows for a product that has a desirable coloration and flavor for consumers.[1] Cherry juice is also produced as a carbonated beverage product.[1]

History

Herodotus notes that cherry juice was consumed by the Argippaeans, either fresh or mixed with milk.[20] Cherry juice was also drunk by ancient Romans.[21]

In the late 19th century, cherry juice was not produced in the United States, and was imported from Germany.[22] The imported juice was used by wholesale liquor and drug companies, as well as soda producers.[22] Drug companies typically used the juice to produce syrups for soda water, and liquor companies used it to produce cherry brandy, cherry bounce and liqueurs.[22] German-imported cherry juice was fortified with alcohol to prevent the juice from fermenting, which would spoil it.[22][6] During this time, juice produced in Magdeburg, Germany from black cherries grown in the area was typically exported to the U.S.[6]

See also

References

  1. 1 2 3 4 5 6 7 8 9 10 11 12 13 Woodroof, J. (2012). Commercial Fruit Processing. Springer Netherlands. pp. 203–206. ISBN 978-94-011-7385-8. Retrieved March 9, 2019.
  2. ↑ Bryan, L. (2001). The Kentucky Housewife: Containing Nearly Thirteen Hundred Full Receipts. Applewood Books. p. 342. ISBN 978-1-55709-514-5. Retrieved July 20, 2017.
  3. ↑ The National Farm Journal. W. Atkinson. 1933. p. 6. Retrieved March 9, 2019.
  4. ↑ Armstrong, J. (1825). The Young Woman's Guide to Virtue, Economy, and Happiness. Mackenzie and Dent. p. 333. Retrieved March 9, 2019.
  5. ↑ Rack, J. (1868). The French Wine and Liquor Manufacturer. Dick & Fitzgerald. p. 155. Retrieved March 9, 2019.
  6. 1 2 3 Pharmaceutical Society of Great Britain (1873). The Pharmaceutical Journal and Transactions. J. & A. Churchill. pp. 767–768. Retrieved March 9, 2019.
  7. 1 2 Muzzalupo, I.; Micali, S. (2015). Agricultural and Food Biotechnologies of Olea europaea and Stone Fruits. Bentham Science Publishers. p. 336. ISBN 978-1-60805-993-5. Retrieved March 10, 2019.
  8. ↑ Woodroof, J. (2012). Commercial Fruit Processing. Springer Netherlands. pp. 441–442. ISBN 978-94-011-7385-8. Retrieved March 10, 2019.
  9. ↑ "Kirsch - distilled liquor". Encyclopedia Britannica. Retrieved March 10, 2019.
  10. ↑ Miller, Norman (August 28, 2013). "Cherries: the finest of all fruits?". The Guardian. Retrieved March 10, 2019.
  11. ↑ "20 Stand-Out Beers from GABF 2017". Paste. October 20, 2017. Retrieved March 10, 2019.
  12. ↑ Kemme, Emily (February 23, 2019). "Colorado Cherry Company bringing four generations of experience to Windsor's RainDance". Greeley Tribune. Retrieved March 10, 2019.
  13. ↑ Parker, Zarah (January 9, 2019). "Houston Cider growing as cider grows on Houston". The Leader. Archived from the original on January 10, 2019. Retrieved March 10, 2019.
  14. ↑ Oliver, Garrett. (2011). The Oxford Companion to Beer. United Kingdom: Oxford University Press. p. 522. ISBN 9780199912100. Retrieved March 14, 2019.
  15. ↑ Bean, A. (2017). The Complete Guide to Sports Nutrition: 8th edition. Complete Guides. Bloomsbury Publishing. p. 120. ISBN 978-1-4729-2421-6. Retrieved March 10, 2019.
  16. ↑ "Cherry juice for insomnia". National Health Service. 14 July 2010. Archived from the original on 13 April 2019. Retrieved 13 April 2019.
  17. 1 2 3 4 5 Somogyi, L.; Barrett, D.M.; Hui, Y.H. (1996). Processing Fruits. Processing Fruits, Science and Technology: Volume 1: Biology, Principles, and Applications : Volume 2: Major Processed Products. Taylor & Francis. pp. 86–87. ISBN 978-1-56676-383-7. Retrieved March 9, 2019.
  18. ↑ Arthey, D.; Ashurst, P.R. (1995). Fruit Processing. Springer US. p. 79. ISBN 978-0-7514-0039-7. Retrieved March 10, 2019.
  19. ↑ Bates, R.P.; Morris, J.R.; Crandall, P.G. (2001). Principles and Practices of Small- and Medium-scale Fruit Juice Processing. FAO agricultural services bulletin. Food and Agriculture Organization of the United Nations. p. 176. ISBN 978-92-5-104661-6. Retrieved March 9, 2019.
  20. ↑ Macaulay, G.C., trans. (2008). The History of Herodotus, vol. 1. Project Gutenberg. Retrieved April 2, 2020.{{cite book}}: CS1 maint: multiple names: authors list (link)
  21. ↑ Snodgrass, M.E. (2004). Encyclopedia of Kitchen History. Taylor & Francis. p. 403. ISBN 978-1-135-45572-9. Retrieved March 9, 2019.
  22. 1 2 3 4 Bulletin No. 43: Committee on Finance, United States Senate. U.S. Government Printing Office. 1894. pp. 36–38. Retrieved March 9, 2019.

Further reading

  • Howatson, G.; et al. (December 2012). "Effect of tart cherry juice (Prunus cerasus) on melatonin levels and enhanced sleep quality". European Journal of Nutrition. 51 (8): 909–16. doi:10.1007/s00394-011-0263-7. PMID 22038497. S2CID 14785773.
  • Shahidi, F.; Alasalvar, C. (2016). "Chapter 14: Cherry Juice". Handbook of Functional Beverages and Human Health. Nutraceutical Science and Technology. CRC Press. pp. 175–185. ISBN 978-1-4665-9642-9. Retrieved March 10, 2019.
  • KC, Vitale; et al. (July–August 2017). "Tart Cherry Juice in Athletes: A Literature Review and Commentary". Current Sports Medicine Reports. 16 (4): 230–239. doi:10.1249/JSR.0000000000000385. PMID 28696985. S2CID 4069967.
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