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***************Zubereitung***************
Quinces are inherently very hard-fleshed and not suitable for eating raw. They are difficult to prepare even in commercial operations and even more so in the home. The fruit is characterized by a very strong aroma and a high tannin content. During prolonged storage, quinces not only increasingly lose their aroma – important ingredients (e.g. sugar and acids) are also degraded. For this reason, the fruit should be processed as fresh as possible and not stored for longer than 2-3 weeks at the most.
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Do not just rinse the quinces, but use a brush to remove the fine hairs from the peel, as these contain an essential oil. According to experience, when quinces are processed into beverages after a long period of storage, this oil contributes to the deterioration of the quality.
For the quality of the wine or juice, it is best to juice the quinces after they have cooled down, steam juicing is not recommended. In commercial operations, the crushing can be done with a grater (even if only at a very slow rate), in households the crushing should be done with a grater. The pressing of the mash itself does not cause any difficulties. The mash can be pressed with any small press, even with a press bag with your hands (up to 75% S
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