Glossary · Perry
Stone cells
Also written grit cells, sclereids. Each is a name for the same thing, which is why none of them has an entry of its own.
Definition
Clusters of thick-walled lignified cells in pear flesh that give it its gritty texture. They blunt mills, complicate pressing and contribute to the sediment a perry throws.
- Subject
- Perry
- Also written
- grit cells, sclereids
In more detail
Stone cells are the reason pear pomace behaves differently from apple pomace: it is more slippery and less free-draining, so pears are often left after milling to allow the pomace to firm up before a press is built. The cells themselves do not dissolve, but their debris stays in suspension and slows clarification.
Where this is covered properly
The glossary defines; these pages explain. Each is described in its own words.
Related terms
Terms that belong to the same part of the subject, or that this one is routinely confused with.
Perry
Perry pear
A pear cultivar grown for fermentation rather than for eating, characterised by high tannin, high acid or both, small size, and flesh too hard and astringent for the table.
Milling and pressing
Pomace
Milled fruit — flesh, skin, pips and stalk fragments — before pressing, and the spent solids left in the press afterwards. Both senses are in everyday use and context distinguishes them.
Milling and pressing
Maceration
Holding milled pomace before pressing so that enzymes soften it and phenolic and aromatic material moves from the skins into the juice. Times range from an hour to a full day.
Chemistry
Pectin
A structural polysaccharide of fruit cell walls, released into juice during milling and pressing. It thickens juice, holds haze in suspension and is the raw material of the keeving cap.
Where to go next
- Cider glossary — The whole vocabulary, by subject and A–Z.
- Comparisons — Terms that are only really clear when set against the thing they are not.
- Search — Finds terms by their aliases and by their spellings in other languages.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Perry Pears
L. C. Luckwill and A. Pollard (eds), published for the National Fruit and Cider Institute by the University of Bristol, 1963 · reference work · bibliographic record verified, not opened 2026-08-25 · covers 1963
Bibliographic record verified on 2026-08-25 against Open Library, which records the work as Luckwill, 1963, published for the National Fruit and Cider Institute by the University of Bristol. The catalogue entry names Luckwill alone where the standard citation names Luckwill and Pollard as joint editors; CiderHQ keeps both names and records the discrepancy rather than silently following one catalogue. This is the foundational descriptive work on English perry pears and the ancestor of most later variety lists. No copy was opened: it is sixty years old, out of print, and held in research libraries rather than in open digital collections.
The New Cider Maker’s Handbook: A Comprehensive Guide for Craft Producers
Claude Jolicoeur, Chelsea Green Publishing, 2013. ISBN 9781603584739 · reference work · bibliographic record verified, not opened 2026-08-25
Bibliographic record verified on 2026-08-25 against the Open Library union catalogue: Chelsea Green Publishing, 2013, ISBN 9781603584739, one edition recorded. That establishes the citation points at a real book in a stated edition, which is what a citation needs and is all it establishes. No copy was opened and nothing is quoted from it. The book itself is in print and not digitised in any open collection; where CiderHQ needs a figure from this territory it uses an accessible research source instead and says so.