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Cider Making > Terminology > Flashcards

Terminology Flashcards

1
Q

ABV (alcohol by volume)

A

Measurement used in alcoholic beverages.

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2
Q

starch

A

carbohydrate - odorless, tasteless, occurs in plant tissue

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3
Q

draft

A

cider held in and served from a keg

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4
Q

terroir

A

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

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5
Q

pomace

A

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

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6
Q

Malus

A

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

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7
Q

tipple

A

An alcoholic drink

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8
Q

turbidity

A

cloudy or opaque with suspended matter.

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9
Q

rootstock

A

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

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10
Q

sorbitol

A

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

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11
Q

lees

A

dead yeast that settles to the bottom of fermentation vessels

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12
Q

grafting

A

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.

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13
Q

pome

A

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

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14
Q

pH

A

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

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

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15
Q

pasteurization

A

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

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16
Q

filtration

A

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

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17
Q

refractometer

A

measures BRIX (sugar content)

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18
Q

hydrometer

A

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

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19
Q

BRIX (Balling scale)

A

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

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20
Q

blending

A

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

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21
Q

milling

A

Grinding the apples to prepare for pressing.

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22
Q

adjuncts

A

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

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23
Q

inoculate

A

pitching yeast into juice to start fermentation

24
Q

fructose

A

fruit sugar

25
Q

must

A

fresh pressed, unfermented apple juice

26
Q

fermentation

A

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

27
Q

carbon dioxide (CO2)

A

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

28
Q

petillant (French word)

A

slightly sparkling, effervescent, tiny lazy bubbles

29
Q

aerobic

A

with oxygen

30
Q

anaerobic

A

w/o oxygen

31
Q

ciderkin

A

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

32
Q

cidre de glace

A

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

33
Q

cryoextraction

A

freezing the fruit before pressing

34
Q

cryoconcentration

A

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

35
Q

sweating

A

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

36
Q

maceration (cuvage)

A

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.

37
Q

cider bouche

A

generic term for traditional cider, “cider under cork”

38
Q

chapeau brun (brown cap)

A

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

39
Q

finish

A

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

40
Q

olfaction

A

sense of smell

41
Q

orthonasal

A

What your nose detects from sniffing.

42
Q

retronasal

A

What your nose detects by chewing, eating, tasting.

43
Q

mouthfeel

A

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

44
Q

acidity

A

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

45
Q

astringent

A

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.

46
Q

tannin (polyphenol)

A

Bitter, astringent, drying sensation in the cheeks.

Tannin provides body and a dry finish.

47
Q

bitterness

A

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

48
Q

malic acid (alpha-hydroxy acid)

A

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

49
Q

scion

A

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

50
Q

bud sport

A

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

51
Q

seed hybrid

A

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

52
Q

Campden tablets (SO2), sulfite

A

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

53
Q

Pectinase

A

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.

54
Q

starch iodine test

A

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.

55
Q

heterozygous

A

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.

56
Q

foraging

A

Searching for wild food resources.

57
Q

hydrogen sulfide (H2S)

A

sulfur or egg aroma

Cider Making (4 decks)

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