Perry pear
Bunch
An early-ripening, very late-flowering Three Counties perry pear whose juice carries moderate acid and unusually generous assimilable nitrogen.
Also written Bunch Pear.
- Classification
- Medium sharp — Perry pear classification
- Harvest
- Early (September)
- Single varietal
- Sometimes bottled on its own
- Blend role
- Acid lift, Tannin and structure
- Origin
- The Three Counties
- Species
- Pyrus communis
- Flowering
- Very late flowering band
- Vigour
- Vigorous
- Biennial bearing
- Slightly biennial
- Keeping
- Poor — mill soon after picking
How it is classified
Perry pear classification
Medium sharp
Moderate acid with low to moderate tannin.
Measured at 6.0 g/L acid with 700 mg/L true tannin — moderately sharp with modest grip.
Every classification on CiderHQ names its system. Why there is more than one.
What it contributes to a blend
A direction, not a measurement. These bands are the level of resolution the evidence supports, and they say which way adding this fruit pushes a blend rather than what the finished cider will be.
| Axis | Typical | Range |
|---|---|---|
| Acid | Moderate | |
| Tannin | Moderate | |
| Sugar | Moderate | |
| Bitterness | Slight | |
| Astringency | Noticeable | |
| Aroma | Present | |
| Body | Medium |
A 2022 juice analysis: SG 1.058, 6.0 g/L acid, 700 mg/L true tannin, 1 100 mg/L total phenolics, 35.8 mg/L free amino nitrogen.
A balanced middle-of-the-road juice, sharp enough to carry itself and tannic enough to have some texture.
Aroma
No aroma descriptors are recorded for Bunch, and for a great deal of cider fruit that is a finding rather than a gap. Bittersweet apples in particular contribute tannin, sugar and body while being close to aromatically mute, and most of what a cider made from them smells of was produced by the fermentation rather than carried in by the fruit. CiderHQ publishes the absence rather than filling the space with descriptors nothing supports.
Measured analysis
Each figure is shown with where and when it was taken. They are not averaged: the same cultivar grown in another climate genuinely gives different numbers, and collapsing them into one would be the most misleading thing this page could do.
| Property | Reading | Where | When | Source |
|---|---|---|---|---|
| Free amino nitrogen | 35.8 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Phenolic acids | 400.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Proline | 105.2 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Specific gravity | 1.058 SG | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Titratable acidity | 6.0 g/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total amino acids | 187.3 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total phenolics | 1100.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
| Total tannin | 700.0 mg/L | Gloucestershire, Herefordshire, Worcestershire and neighbouring counties, England | 2022Modern analysis | Cider and Perry Academy (Peter Mitchell) |
How these were measured
- Juice pressed from fruit collected in the Three Counties and frozen before analysis. Published to five decimal places and shown at the three the site displays.
- Titration, reported as malic acid.
- “True tannin” — the polymerised phenolic fraction, measured separately from the phenolic acids. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- Phenolic acids measured separately from the tannin fraction. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- The sum of the true tannin and phenolic acid fractions as the surveyor reports it. Published in grams per litre and stored here in milligrams per litre by exact conversion.
- HPLC. The whole amino acid pool by mass, assimilable and non-assimilable together.
- Free amino nitrogen, calculated from the individual amino acids as nitrogen available to yeast. Excludes proline.
- HPLC.
- One sample from one source in one season. The surveyor reports the same variety differing markedly between years, sites and tree types, and publishes the samples separately rather than pooling them.
- Measured as “true tannin” — the polymerised phenolic fraction — separately from the phenolic acids. It is not a Folin–Ciocalteu total and not a permanganate total, and should be compared only with figures produced the same way.
- Perry pear juice runs far lower in assimilable nitrogen than cider apple juice, a difference the Long Ashton workers reported and this survey confirms across most of the varieties sampled. Several readings here sit below the level at which a ferment is generally expected to need feeding.
- Proline is an amino acid a wine or cider yeast cannot assimilate without oxygen, so it does not count towards usable nitrogen. In these pear juices it routinely exceeds the whole assimilable amino pool, which is why a perry must can be rich in amino acids and starved of nitrogen at the same time.
Compare within a study to see where these figures sat among the other cultivars the same work analysed — which is a more robust statement than the figures themselves, because absolute values move between laboratories and the ordering inside one study mostly survives.
Watched in the orchard
What named research programmes recorded about this fruit at their own sites. Bloom, harvest and cropping belong to a place and a run of seasons rather than to a cultivar, so they are reported site by site rather than merged.
Three Counties perry pear juice survey
Gloucestershire, Herefordshire, Worcestershire and neighbouring counties — the perry country itself, rather than a research station elsewhere · 2022–2024 · Cider and Perry Academy (Peter Mitchell)
The lower Severn and Wye vales: mild, wet, and the only ground in Britain where perry pears have ever been grown at scale. Fruit was collected across three autumns, and the survey reports each collection separately rather than pooling the seasons.
- Held as
- Sample Bun-Oct22
Juice from single varieties, frozen before analysis. Specific gravity; titratable acidity by titration as malic acid; “true tannin” and phenolic acids measured as separate fractions; individual amino acids by HPLC, with free amino nitrogen calculated from them and proline reported apart because yeast cannot assimilate it anaerobically. Where samples differed by location, tree age or year, they are reported separately.
In the orchard
- Harvest window
- Early
- Flowering
- Very late flowering band
- Vigour
- Vigorous
- Cropping
- Slightly biennial
- Keeping
- Poor — mill soon after picking
Mid to late September at Hartpury, which puts it in the early-mid ripening band. The National Perry Pear Collection records it ripening in the middle or later part of September at Hartpury, which agrees with the window recorded here.
One of the very late flowering varieties, and therefore one whose pollination has to be planned rather than assumed.
Pears are not self-fertile. A variety needs another in blossom at the same time to set fruit, which is why the flowering band matters more in a perry orchard than the harvest window does.
Ripening moves with the site and the season. Where the National Perry Pear Collection’s observation at Hartpury falls in a different band from the window recorded here, both are kept rather than one overwriting the other.
Juice and pressing
- Moderate acid at 6.0 g/L
- Moderate tannin
- Free amino nitrogen of 35.8 mg/L — high for a perry pear
How it is used
- A general-purpose blending pear with enough acid and tannin to be useful on both counts.
On its own
Sometimes bottled on its own
The composition would support it — moderate acid, some tannin, reasonable gravity — but no record CiderHQ has seen describes a single-variety Bunch perry.
About Bunch
Bunch is a Three Counties perry pear that a 2022 survey measured at 6.0 grams per litre of acid, 700 milligrams per litre of true tannin and a gravity of 1.058 — a balanced juice by the standards of the class, with enough of everything and an excess of nothing. On composition alone it would make a perfectly respectable perry on its own, though nothing in the record says anyone has tried.
The figure worth noticing is the nitrogen. Perry pear juice is characteristically poor in the amino acids yeast can actually use, and in the same survey several varieties came in below 10 milligrams per litre of free amino nitrogen — one at 1. Bunch measured 35.8, which puts it near the top of the range and means a ferment on it is much less likely to stall or to turn sulphurous than a ferment on the varieties at the bottom. Nitrogen is not a quality of the perry; it is a quality of the fermentation, and in perry the two are more closely connected than in cider.
Its flowering is the practical catch. The National Perry Pear Collection places Bunch in its very late band, shared with only a handful of other varieties, and pears are not self-fertile. A Bunch tree in an orchard of mid-flowering pears may find nothing in blossom when it needs a partner.
Names, origin and identity
Cultivar naming is the hardest problem in cider fruit data. The same tree carries different names across ten miles, and two different trees have shared a name for two centuries.
Origin · traditional account
Unrecorded. The name most likely describes how the fruit hangs.
Why it matters
- Among the better-nourished perry pear juices measured, at 35.8 mg/L free amino nitrogen against a survey low of 1 mg/L. That matters more in perry than in cider, because pear juice is generally short of usable nitrogen.
Related cultivars
Recorded relationships, including the ones this fruit is routinely confused with.
Fruit that plays a similar part
Cultivars sharing a classification under the same system and a comparable role in a blend. Not a similarity score — a stated relationship.
Betty Prosser
A Monmouthshire perry pear named after a woman about whom nothing else is recorded, and one of the Welsh cultivars recovered by survey work.
Dymock Red
A red-fruited perry pear from the Gloucestershire parish of Dymock, one of the most concentrated perry pear districts in England.
Norton
A Three Counties perry pear named after one of the several Nortons in the region, giving a moderately sharp juice with some tannin.
Blakeney Red
The most widely planted perry pear of the Three Counties, taking its name from the Gloucestershire village of Blakeney and grown for perry, for canning and, during the First World War, for dye.
Gregg’s Pit
A Herefordshire perry pear named after the Much Marcle holding where the original tree still stands, and one of the few perry pears whose parent tree can be visited.
Hendre Huffcap
The most highly regarded of the Huffcap group of perry pears, taking its first name from a Monmouthshire farm and its second from a word for a drink strong enough to lift a hat.
Where it grows
What people ask next
Questions readers ask about the things this page mentions. Each one goes to the section that answers it rather than to a page written to receive the question.
- How does cider ferment — Yeast consumes the sugar in apple juice and produces roughly equal masses of ethanol and carbon dioxide, along with the esters and higher alcohols that give cider much of its aroma. In a wild ferment several yeast species take turns before *Saccharomyces* finishes the job.
- What is perry — Perry is an alcoholic drink made by fermenting the juice of pears, traditionally of specific perry pear cultivars rather than eating pears. It is to pears what cider is to apples, and has its own history in the three counties of England and in Normandy.
- What is juice blending
- What is yeast nutrition in cider making
- How are perry pears classified — Perry pears are conventionally divided by acid and tannin into sweet, medium sharp, bittersharp and bittersweet, following the scheme used in the English perry literature. Sorbitol content matters too, and it does not appear in the classes.
- What is still perry
Where to go next
- How cider apples are classified — Why there are four schemes and none of them is universal.
- The blend explorer — See which way changing the proportions moves a blend.
- Blending — What a cider maker is actually deciding when they build a blend.
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 and Perry — Research and Survey Work
Cider and Perry Academy (Peter Mitchell) · specialist publication · passage verified 2026-08-25 · covers 2022–2024
Ongoing survey work by a cider and perry technologist who has taught production for decades, published openly and updated annually; retrieved and read in full on 2026-08-25. Thirty-eight single-variety perry pear juices analysed for gravity, titratable acidity, the tannin and phenolic acid fractions separately, and the individual amino acids by HPLC — the last of which nobody else has done at this scale for perry. Not peer-reviewed, and the author is explicit that the accompanying fermentation trials are initial surveys needing statistical treatment before differences are called significant; CiderHQ repeats that wherever the fermentation results are used.
National Perry Pear Centre, Hartpury · specialist organisation · passage verified 2026-08-24
Read on 2026-08-24 — and the address CiderHQ had registered, perrypears.co.uk, is no longer the Centre at all. It fails the TLS handshake over https, and over plain http it resolves to a Sedo domain-parking page: an earlier pass in this sprint recorded it as retrieved on the strength of an HTTP 200, which was wrong, and the correction is the point. The Centre publishes at nationalperrypearcentre.org.uk. It is the closest thing British perry has to an identity authority: it holds at least two examples of most known varieties, states that the DNA of most of them has been determined and is used as an aid to identification, and publishes a variety register with synonym lists. Its 121-variety register is transcribed into the perry pear records, including the nineteen names it shows being claimed by more than one variety.
Research Evidence standard for this record. What that means.