Apples and Orcharding

Question 1

Define Tannin

Answer 1

An astrigent, natural phenolic compound that is sensed by dryness on the sides of the tongue and mouth either as a result of the apple used or aging in oak.

Question 2

Define Malic Acid

Answer 2

The principal acid in ripened fruits, providing a sharp, astringent or “green” taste. Can be tamed through malo-lactic fermentation where the malic acid is converted to smoother, softer, lactic acid.

Question 3

Define Brix

Answer 3

A measure of the sugar content of either an apple or the unfermented juice

Question 4

Define terroir

Answer 4

used to describe a specific area’s identity and sense of place, how it affects the agriculture and the resulting flavor of the food and drink produced there

Question 5

Define grafting

Answer 5

A principle of propagation where a cutting from a tree or vine taken from a desirable parent is notched into a groove in another tree; a type of cloning first discovered 4K years ago in Mesopotamia.

Question 6

Define Fructose

Answer 6

Considered “fruit sugar” and 1.5x sweeter than sucrose.

Question 7

Define Sorbitol

Answer 7

An unfermentable sugar alcohol found in pears which will provide a natural residual sweetness but may also have a laxative effect.

Question 8

Define Malolactic Fermentation

Answer 8

The process by which tart malic acid is converted into softer Lactic Acid imparting flavors and textures reminiscent of butter, popcorn and cream. They use a bacteria fermentation for the conversion.