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Cider Digest #1913
Subject: Cider Digest #1913, 16 November 2014
From: cider-request@talisman.com
Cider Digest #1913 16 November 2014
Cider and Perry Discussion Forum
Contents:
RE: Cider Research ("Charles McGonegal")
Re: Cider Digest #1912, 13 November 2014 (Steury and Noel)
Cider Research (Jebson Thurow)
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Subject: RE: Cider Research
From: "Charles McGonegal" <cpm@appletrue.com>
Date: Thu, 13 Nov 2014 13:31:39 -0600
While I have a special interest in the bitter apples (and Perry Pears!) I
can think of a number of interesting topics for research that might have
broader impact. Such as:
What are the fundamental elements of apple aroma? How do aroma families like
'red apple', 'green apple' and 'bittersweet' differ from each other?
How are apple aromas modified by fermentation?
Develop a relatively simple screening tool to characterize tannins to use in
the orchard and to screen new cultivars.
How are apple tannins modified by fermentation?
How can fruit aromas be carried thru maturation and packaging?
How are phenolic aromas developed? How can they be controlled?
How is the acetic / Spanish profile developed?
Develop yeast strain profiles for cider.
Better understanding of H, S, O, N, and micronutrients on various strains
and non-yeast organisms.
Stabilizing aromas in packaged cider.
Options for microbial stability in packaged cider.
Some good, fundamental science for the cidery would be a nice addition to
orchard field trials.
Charles
Aeppeltreow
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Subject: Re: Cider Digest #1912, 13 November 2014
From: Steury and Noel <steurynoel@gmail.com>
Date: Thu, 13 Nov 2014 11:57:07 -0800
Re: Perry pears
We're Zone 5, verging on 4. Perry pears do fine here, including Butt,
Hendre Huffcap, Brandy, Red pear, Gin, and Blakeney Red. We also had
Normanischen, but pulled them out because of fireblight.
Tim Steury
Steury Orchards
- --
Steury and Noel
1021 McBride Road
Potlatch, ID 83855
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Subject: Cider Research
From: Jebson Thurow <cjthurow@hotmail.com>
Date: Thu, 13 Nov 2014 14:55:27 -0800
Hello All, I am just starting out with this adventure in cider and
really enjoy reading the discussions. A question that I would like
to ask you old pro's as I read this discussion on research is "Why is
there not more emphasis put on marketing different types of cider?" Rich
Anderson brings up a great point:I think a relevant question in the minds
of both consumers and producersare the differences between cider made from
concentrate and ciders madefrom fresh pressed juice. Comparisons of flavor
profile and perception,aromas, final gravity/sugar content, shelf life,
yeast interaction, etc.For instance, take a fresh pressed juice sample
and some concentrate madefrom that same juice, ferment both with the same
yeast under the sameconditions and compare the results. Wine producers
will talk at length about the grape and the terroir and how the weather
affects the vintage but cider producers seem to lump most ciders into one
or two categories.There are hundreds if not thousands of wines and the wine
industry has made great efforts to ensure that the public knows what they
are getting if they buy a bottle of dry red or sweet dessert wines. As a
consumer when I go to purchase cider I have no way of telling what I am
getting on many of the bottles other than sweet or dry and in some cases
varietal. ( O.K. I'll tie this back to research really) So is there a way to
start dividing ciders like they do at the competitions. Speaking strictly
as a consumer I think there is room for Old European types of cider and
many of the American styles that are out there.It would be great to add
regional and or other descriptors to differentiate between ciders. ....Jeb
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End of Cider Digest #1913
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