For a while I’ve been trying to dream up a test that could illustrate the effectiveness of reflux de-aeration with the champagne bottle manifold. Of course you can smell the absence of oxidative aromas in de-aerated lemon juice but not everyone smells so well, not even experienced culinary professionals. A better test would be something visual which made me think of apples.
Apples are subject to oxidative browning which many people are well aware of. The juice starts out pale and fairly clear like white wine then slowly turns brown before your eyes. My hope was that de-aeration could remove enough oxygen to prevent any visible browning. This might be achieved without even adding any ascorbic acid as anti-oxidant.
Using only reflux de-aeration, the juice of green apples stays green and the highly carbonated product is delicious even by itself with no added sugar or acid.
Of course it is even more delicious in a cocktail:
5 oz. highly carbonated green apple soda (probably 8g/L dissolved gas)
1 oz. gin (something burly and high proof)
.5 oz. lime juice
2 g. non-aromatic white sugar
The green apples were juiced with an Acme centrifugal juicer. The juice was then quickly funneled into a champagne bottle (a clear bottle!) and reflux de-aerated at 65 PSI. Centrifugal juicers are known to whip a lot of air into the juice accelerating browning but miraculously reflux de-aeration takes the oxygen right out. Once the oxygen was vented, the juice was carbonated to 8 g/L of dissolved gas which gives it quite the sparkle.
At this point the unadulterated juice is turbid and has some sediment which might irk some neurotics, but the settled juice could easily be racked before carbonation to remove most of the particulates.
To clarify the unadulterated juice within reason on the larger scale (gallons), I bet the juice could be de-aerated in a 3 gallon keg, allowed to settle, then racked off by use of a floating down tube.
Production is pretty quick, low foot print, and economical. No enzymes, no agar clarification, no centrifuges (even though I love those techniques!). Just plain old raw juice, reflux de-aerated.