Terminology

Question 1

ABV (alcohol by volume)

Answer 1

Measurement used in alcoholic beverages.

Question 2

starch

Answer 2

carbohydrate - odorless, tasteless, occurs in plant tissue

Question 3

draft

Answer 3

cider held in and served from a keg

Question 4

terroir

Answer 4

The environment (such as soil, topography, climate) that effects a cider.

Question 5

pomace

Answer 5

The apple remains after pressing (skin, seeds, stems, pulp)

Question 6

Malus

Answer 6

A genus of deciduous tree, including Malus domestica (Malus pumila), the orchard tree.

Question 7

tipple

Answer 7

An alcoholic drink

Question 8

turbidity

Answer 8

cloudy or opaque with suspended matter.

Question 9

rootstock

Answer 9

A well-developed underground root system on which a bud from another plant is grafted.

Question 10

sorbitol

Answer 10

A sugar alcohol found in fruits and plants. Has laxative and diuretic (peeing) effects.

Question 11

lees

Answer 11

dead yeast that settles to the bottom of fermentation vessels

Question 12

grafting

Answer 12

Taking a piece from a plant, physically attaching it to a sapling or tree already rooted in the ground. This passes on the genetics of the graft into the sapling.

Question 13

pome

Answer 13

Fruit with a thick outer layer, tough central core and containing seeds

Question 14

pH

Answer 14

A scale used to measure the specific acid of a liquid.

0 = acidic, 7 = neutral (ie. water), 14 = alkaline (high pH)

Question 15

pasteurization

Answer 15

Heating process (to at least 160F) that destroys pathogens.

Question 16

filtration

Answer 16

clarifying cider by forcing it through a filter (membrane).

Question 17

refractometer

Answer 17

measures BRIX (sugar content)

Question 18

hydrometer

Answer 18

Measures the density of liquids, or specific gravity (1,000 is equivalent to distilled water).

Question 19

BRIX (Balling scale)

Answer 19

Measurement of sugar in juice (grams of sugar per 100 grams of juice)

Question 20

blending

Answer 20

Done before or after fermentation. Cidermaker uses his palate to create a well-balanced cider.

Question 21

milling

Answer 21

Grinding the apples to prepare for pressing.

Question 22

adjuncts

Answer 22

Added ingredients (hops, spices, botanicals, vegetables, etc.)

Question 23

inoculate

Answer 23

pitching yeast into juice to start fermentation

Question 24

fructose

Answer 24

fruit sugar

Question 25

must

Answer 25

fresh pressed, unfermented apple juice

Question 26

fermentation

Answer 26

Yeast converts natural fruit sugars into alcohol and carbon dioxide (CO2).

Question 27

carbon dioxide (CO2)

Answer 27

A natural by-product of the fermentation process and what gives cider it fizz.

Question 28

petillant (French word)

Answer 28

slightly sparkling, effervescent, tiny lazy bubbles

Question 29

aerobic

Answer 29

with oxygen

Question 30

anaerobic

Answer 30

w/o oxygen

Question 31

ciderkin

Answer 31

Pomace is rehydrated and repressed and fermented to make a lower alcohol cider.

Question 32

cidre de glace

Answer 32

Ice Cider - made by concentrating apple juice, either by cryoextraction (freezing the fruit) or by cryoconcentration (freezing the juice).

Question 33

cryoextraction

Answer 33

freezing the fruit before pressing

Question 34

cryoconcentration

Answer 34

freezing the juice, then drawing off the sugar and acid rich concentrate as it thaws.

Question 35

sweating

Answer 35

Storing the apples for days or weeks before pressing to accelerate maturation of the apples and conversion of starches to sugars.

Question 36

maceration (cuvage)

Answer 36

Placing pomace into shallow bins and left to sit. This allows for maximum exposure to air. Results: better color in finished cider, greater yield of juice, more intense fruit aromas. Commonly done with keeved ciders.

Question 37

cider bouche

Answer 37

generic term for traditional cider, "cider under cork"

Question 38

chapeau brun (brown cap)

Answer 38

pectin gel that rises to the surface in the keeving process.

Question 39

finish

Answer 39

The final aftertaste left in the mouth after swallowing a cider.

Question 40

olfaction

Answer 40

sense of smell

Question 41

orthonasal

Answer 41

What your nose detects from sniffing.

Question 42

retronasal

Answer 42

What your nose detects by chewing, eating, tasting.

Question 43

mouthfeel

Answer 43

The physical perception of how the cider is sensed on the palate and in the mouth, such as texture and weight.

Question 44

acidity

Answer 44

The fresh, crisp, zingy sensation detected at the front and sides of the mouth.

Question 45

astringent

Answer 45

Provokes an effect of tissue shrinkage followed by a drying sensation in the mouth similar to sucking on a tea bag. Due to excess tannins. Dry, mouth-puckering.

Question 46

tannin (polyphenol)

Answer 46

Bitter, astringent, drying sensation in the cheeks. | Tannin provides body and a dry finish.

Question 47

bitterness

Answer 47

The second sensation provided by tannins. Can range from soft and spicy to harsh and challenging.

Question 48

malic acid (alpha-hydroxy acid)

Answer 48

The primary acid in apples and pears. Tart, sharp Guards against discoloration Ideal acidity level: 0.3 - 0.5%

Question 49

scion

Answer 49

A young shoot or twig of a plant, cut for grafting.

Question 50

bud sport

Answer 50

When a part of a plant shows different shape or color from the rest of the plant.

Question 51

seed hybrid

Answer 51

Deliberately crossing two known parent varieties to pass on certain desirable qualities in the next generation.

Question 52

Campden tablets (SO2), sulfite

Answer 52

Sulfur dioxide - used to sterilize vessels as well as juice before pitching yeast.

Question 53

Pectinase

Answer 53

An enzyme used to break down pectin and plant materials in the juice. Helps to clarify the juice and can be used to arrest fermentation.

Question 54

starch iodine test

Answer 54

A few drops are placed on an apple that's been cut horizontally. Bluish-black or gray indicates starches that haven't been converted to sugars yet.

Question 55

heterozygous

Answer 55

having inherited different forms of a particular gene from each parent. Apple trees are heterozygous and the offspring are genetically different from the parent tree.

Question 56

foraging

Answer 56

Searching for wild food resources.

Question 57

hydrogen sulfide (H2S)

Answer 57

sulfur or egg aroma