Acetaldehyde – Is the oxidation of
alcohol by alcohol dehydrogenase due to poor storage. Gives off powerful aromas of green
apples.
Apfelwein – Is the German term for
cider
Australia - A country becoming well known for its dessert apple ciders which are fresh, high in natural acidity and very approachable. Regions like the Adelaide Hills, Batlow, Tasmania and the Yarra Valley are all premium apple growing regions.
Australia - A country becoming well known for its dessert apple ciders which are fresh, high in natural acidity and very approachable. Regions like the Adelaide Hills, Batlow, Tasmania and the Yarra Valley are all premium apple growing regions.
Balance – is where a cider is in equal
harmony with its critical components. Such as: sweetness, acidity, tannin and alcohol
Bead – is the streams of bubbles
present in a glass of cider once the mousse has dissipated
Blending – Is a process where differing
ciders of differing characters are skilfully combined to create a perfectly
balanced and consistent product
Brettanomyces – A yeast derived fault
smelling like band aids or leather. Poor hygiene, old oak or MLF derived. Can be considered very desirable in farmhouse
styles
Brittany – Is a French Cider region
known to produce fruity, low alcoholic, keeved farmhouse ciders. Areas of
Cornouaille and Fouesnant are notable apple growing regions
Brut – Is the French term for dry
Carbonation – bubbles in cider by
means of bottle fermentation or artificial addition
Cider Apples – Traditional apples used
for cider which are smaller in size, and are full of tannin. Many different varieties with differing characteristics are used
Cidre – Is the French term for cider
Cidre Bouche – A French sparkling cider
under cork and hood, usually in a 750mL bottle
Citric Acid – The main acid component
found in pears
Complexity – A cider with primary,
secondary, and even tertiary components. An intricate array of flavours and
aromas both fruit and cider making derived
Concentrate – Apple juice which has
been dehydrated to form a thick and sweet apple solution. Blended with water and fermented to make cider
Dessert Apples – Larger eating apples
which have higher acidity but lack astringency. Makes good, but simple cider
Doux – Is the French term for sweet
Draught – A clean cider which is dry
and usually served on tap
Dry – A cider or perry which has no
sweetness
Farmhouse – Very rustic and authentic
ciders made using wild yeasts and oak. Made in France and England for hundreds
of years. Very unique taste
Fermentation – Is the process where
yeast convert sugars to alcohol, can be in tank or oak
Filtration – A process where the cider
has all solids, yeasts and hazes removed to make a clear and brilliant product
Flavoured Cider – Ciders made from
fruit concentrates which are super sweet and low in alcohol
Germany – A country making ciders that
lack the finesse of French Cider, but offer generosity and higher in alcohols
and tannins. Hessen-Rhine-Main is the most notable apfelwein region
Halbtrocken – Is the German term for
semi dry
Keeving – A scientific process where
enzymes and pectin in apples form a complexation with nutrients in the juice to
form a chapteau brun. The juice underneath is low in nutrients resulting in a
slow ferment perfect for making fruity, clear, low alcohol, sweet and naturally
carbonation cider without filtration.
Malic Acid – Is the main acid component
in apples
Methode Traditionelle – A complex and
very labour intensive process of producing a cider with natural carbonation, no
yeast less and some sweetness. Often higher in alcohol with a ferocious mousse
Milling – Shredding the apples reading
for pressing
MLF – Is the decarboxylation of malic
acid to lactic acid. Helps with lowering acidity and microbial stability. Also adds buttery characters to a cider
Mousse – Is the foamy head in the glass
once a cider is poured
Normandy – A very famous French region. Calvados in Normandy has appellations of: Calvados Pays de Auge, Calvados, Calvados
Domfrontais. Produces light, fresh ciders, along with traditional farmhouse styles.
Oak – Wooden barrels used to ferment or
age a cider. Can be up to 100 years old
Pasteurisation – A process where cider
is heated up to high temperatures to kill dangerous bacteria and prolong shelf
life
Perry – Is an alcoholic beverage made
out of pears. Commonly known as pear cider
Poire - is the French term for pear
Poire - is the French term for pear
Pommace – Milled apples ready for
pressing
Pomme - Is the French term for apple
Pomme - Is the French term for apple
Pressing – A process where pressure is
applied to the pommace to extract juice. Can be done through basket press, rack
and cloth press or membrane press with differing volumes of yield extraction
Racking – Removing clear cider off
yeast cake or lees to help slow fermentation
Reductive – A character derived by
nutrient deficient yeast where aromas of hydrogen sulphite, or rotten egg gas
are evident. Very unpleasant in high doses
Ropiness- Is the growth of lactic acid
bacteria in low acidic and low sulphur dioxide ciders which form long polysaccharide
gels. An oily texture and thick consistency is produced
Scrumpy – A very traditional cider
which is high in alcohol, high in solids and often left to its own devices. Not
for the faint hearted
Sidra – Is the Spanish term for cider
Sidro – Is the Italian term for cider
Spain – A cider producing country.
Regions consist of Asturias and Basque Country. Ciders from Spain are often
high in volatile acidity and higher in structural acidity. Very traditional
cider
Sulphur Dioxide – A preservative added to
cider to maintain freshness and protect from spoilage
Tannin – is the grip sensation in your
mouth on consuming. Derived from fruit and also oak
Trocken – Is the German term for dry
UK Cider – Made from regions of
Somerset, Herefordshire, Gloucestershire, Wales and small amounts in Scotland. Cider
is made from large companies using concentrate, to the more small farm artesian producers,
with hundreds of years of tradition.
USA Cider – Cider made from states such
as Oregon, Washington, Michigan and New York.
Vintage
- A premium cider made from the current years best apples. Often oak
aged and bolder in style.
Volatile Acidity – Can come in the form
of ethyl acetate which smells like nail polish remover, or acetic acid which
smells like vinegar. Popular in Spanish cider from Asturias, but can be
considered a huge fault in other countries. It is formed by bacteria like acetobacter
or lactic acid bacteria by poor cider making practices. Often seen in perry’s
due to the metabolism of citric acid by lactic acid bacteria.
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