Originally Posted by drat
D you freeze and thaw to get rid of the "nasties" instead of cooking the fruit?
Home freezers don't freeze very quickly. So you get lots of ice crystals that are large enough to poke holes in the cells. That way you get much more liquid, and flavor, out of the same amount of fruit.
Steaming fruit that tends to oxidize, like apples, will keep them from discoloring. It also cuts down on the surface bugs.
That process produces an entirely different set of flavor compounds then cooking the fruit.
You would generally add fruit processed like this after fermentation had stopped. A vigorous fermentation destroys a large portion of the flavor you are trying to preserve with the above method.