Families And Flavors

Question 1

What are the five broad families of fermented pome fruit products according to the American Cider Association?

Answer 1

Cider, Perry, Fruit Cider, Botanical Cider, Dessert Cider

Question 2

What is cider made from?

Answer 2

Only apples, which can be from a single variety or a blend

Question 3

What color range does cider typically have?

Answer 3

Straw, yellow, gold, or amber

Question 4

What is perry made from?

Answer 4

Only pears, which can be low tannin or high tannin

Question 5

What is the primary difference between fruit cider and perry?

Answer 5

Fruit cider is made from apples or pears and at least one other fruit

Question 6

Give examples of fruits that can be included in fruit cider.

Answer 6

• Blackberries
• Apricots
• Blood oranges

Question 7

What ingredients are used in botanical cider?

Answer 7

Any class of apples or pears and at least one plant-derived ingredient

Question 8

What types of ingredients can be found in botanical cider?

Answer 8

• Flowers (e.g., hibiscus)
• Hops
• Spices (e.g., ginger)
• Vegetables (e.g., chile peppers)
• Herbs (e.g., lemongrass)

Question 9

What are dessert ciders?

Answer 9

A group of products that includes apple and pear-based drinks processed beyond basic fermentation

Question 10

What is ice cider, and where did it originate?

Answer 10

A type of dessert cider that originated in Quebec, Canada

Question 11

What is the typical ABV range for ice cider?

Answer 11

10 to 13%

Question 12

What defines a product as ice cider in Canada and the U.S.?

Answer 12

The freezing of the juice must be done using natural cold

Question 13

What is pommau?

Answer 13

A blend of barrel-aged apple distillate and freshly-pressed or lightly-fermented juice

Question 14

How long is pommeau typically aged before being packaged?

Answer 14

1 to 5 years

Question 15

What is the typical ABV for apple or pear brandy?

Answer 15

Around 40%

Question 16

What are the five commonly accepted tastes recognized in cider and perry?

Answer 16

• Sweet
• Acid/Sour
• Bitter
• Salt
• Umami/Savoriness

Question 17

What does acidity contribute to cider?

Answer 17

Freshness and liveliness

Question 18

What are tannins, and how can they affect cider?

Answer 18

Chemical compounds that can taste bitter and create astringency

Question 19

What is hydrogen sulfide (H2S) known for in cider?

Answer 19

Smells like rotten eggs

Question 20

What does oxidation in cider typically result in?

Answer 20

Lacks flavor and seems flat and lifeless

Question 21

What does corkiness in cider smell or taste like?

Answer 21

Wet cardboard

Question 22

What is diacetyl, and what does it smell or taste like?

Answer 22

A compound that smells or tastes buttery

Question 23

True or False: The absolute amount of sugar in cider correlates directly with its sweetness.

Answer 23

False

Question 24

What can alter the perception of sweetness in cider?

Answer 24

Acids and/or tannins

Question 25

What are the common off aromas and flavors in cider that might be considered faults? List at least three.

Answer 25

* Hydrogen sulfide (H2S) * Oxidation * Corkiness

Question 26

Fill in the blank: A cider with high amounts of acid or tannin and some residual sugar may taste ______ than expected.

Answer 26

less sweet

Question 27

What are volatile phenols, and what can they smell or taste like?

Answer 27

Compounds that can smell or taste like farmyard, plastic, or smoky bacon