Terminology Flashcards
ABV (alcohol by volume)
Measurement used in alcoholic beverages.
starch
carbohydrate - odorless, tasteless, occurs in plant tissue
draft
cider held in and served from a keg
terroir
The environment (such as soil, topography, climate) that effects a cider.
pomace
The apple remains after pressing (skin, seeds, stems, pulp)
Malus
A genus of deciduous tree, including Malus domestica (Malus pumila), the orchard tree.
tipple
An alcoholic drink
turbidity
cloudy or opaque with suspended matter.
rootstock
A well-developed underground root system on which a bud from another plant is grafted.
sorbitol
A sugar alcohol found in fruits and plants. Has laxative and diuretic (peeing) effects.
lees
dead yeast that settles to the bottom of fermentation vessels
grafting
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.
pome
Fruit with a thick outer layer, tough central core and containing seeds
pH
A scale used to measure the specific acid of a liquid.
0 = acidic, 7 = neutral (ie. water), 14 = alkaline (high pH)
pasteurization
Heating process (to at least 160F) that destroys pathogens.
filtration
clarifying cider by forcing it through a filter (membrane).
refractometer
measures BRIX (sugar content)
hydrometer
Measures the density of liquids, or specific gravity (1,000 is equivalent to distilled water).
BRIX (Balling scale)
Measurement of sugar in juice (grams of sugar per 100 grams of juice)
blending
Done before or after fermentation. Cidermaker uses his palate to create a well-balanced cider.
milling
Grinding the apples to prepare for pressing.
adjuncts
Added ingredients (hops, spices, botanicals, vegetables, etc.)
inoculate
pitching yeast into juice to start fermentation
fructose
fruit sugar
must
fresh pressed, unfermented apple juice
fermentation
Yeast converts natural fruit sugars into alcohol and carbon dioxide (CO2).
carbon dioxide (CO2)
A natural by-product of the fermentation process and what gives cider it fizz.
petillant (French word)
slightly sparkling, effervescent, tiny lazy bubbles
aerobic
with oxygen
anaerobic
w/o oxygen
ciderkin
Pomace is rehydrated and repressed and fermented to make a lower alcohol cider.
cidre de glace
Ice Cider - made by concentrating apple juice, either by cryoextraction (freezing the fruit) or by cryoconcentration (freezing the juice).
cryoextraction
freezing the fruit before pressing
cryoconcentration
freezing the juice, then drawing off the sugar and acid rich concentrate as it thaws.
sweating
Storing the apples for days or weeks before pressing to accelerate maturation of the apples and conversion of starches to sugars.
maceration (cuvage)
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.
cider bouche
generic term for traditional cider, “cider under cork”
chapeau brun (brown cap)
pectin gel that rises to the surface in the keeving process.
finish
The final aftertaste left in the mouth after swallowing a cider.
olfaction
sense of smell
orthonasal
What your nose detects from sniffing.
retronasal
What your nose detects by chewing, eating, tasting.
mouthfeel
The physical perception of how the cider is sensed on the palate and in the mouth, such as texture and weight.
acidity
The fresh, crisp, zingy sensation detected at the front and sides of the mouth.
astringent
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.
tannin (polyphenol)
Bitter, astringent, drying sensation in the cheeks.
Tannin provides body and a dry finish.
bitterness
The second sensation provided by tannins. Can range from soft and spicy to harsh and challenging.
malic acid (alpha-hydroxy acid)
The primary acid in apples and pears.
Tart, sharp
Guards against discoloration
Ideal acidity level: 0.3 - 0.5%
scion
A young shoot or twig of a plant, cut for grafting.
bud sport
When a part of a plant shows different shape or color from the rest of the plant.
seed hybrid
Deliberately crossing two known parent varieties to pass on certain desirable qualities in the next generation.
Campden tablets (SO2), sulfite
Sulfur dioxide - used to sterilize vessels as well as juice before pitching yeast.
Pectinase
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.
starch iodine test
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.
heterozygous
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.
foraging
Searching for wild food resources.
hydrogen sulfide (H2S)
sulfur or egg aroma
