The 14Th Annual Great Lakes International Cider & Perry
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Ice Cider Product Development – Effects of Concentration, Yeast Strains and Processing Conditions on Biochemical and Sensory Quality Traits
Faculty of Natural Resources and Agricultural Sciences Department of Food Science Ice cider product development – Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Master Program – Food – Innovation and Market Independent Project in Food Science • Master Thesis • 30 hec • Advanced A2E Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap, no 433 Uppsala, 2016 1 Ice cider product development – -Effects of concentration, yeast strains and processing conditions on biochemical and sensory quality traits Lisa Åkerman Supervisor: Supervisor: Kimmo Rumpunen, Researcher, Department of Plant Breeding, Balsgård, Kristianstad Examiner: Examiner: Jana Pickova, Professor, Department of Food Science, SLU, Uppsala Credits: 30 hec Level: Advanced A2E Course title: Independent Project in Food Science Course code: EX0396 Program/education: Master’s Programme Food – Innovation and Market Place of publication: Uppsala Year of publication: 2016 Title of series: Publikation/Sveriges lantbruksuniversitet, Institutionen för livsmedelsvetenskap Serie no: 433 Online publication: http://stud.epsilon.slu.se Keywords: ice cider, apple, fermentation, cryoconcentration, yeast Sveriges lantbruksuniversitet Swedish University of Agricultural Sciences Faculty of Natural Resources and Agricultural Sciences Department of Food Science 2 Abstract Ice cider is produced by fermenting apple juice that has been concentrated by freezing (cryoconcentration or cryoextraction). Ice cider is more a sweet wine than a cider, with an intense apple flavour and sweetness, and acidity to balance the flavours. It originates from Canada, where specifications includes a pre-fermentation sugar content of not less than 30 °Brix, and a finished product with a residual sugar content of not less than 130 g/l, containing 7-13 % alcohol. This project aims to investigate and document some of the aspects of ice cider production process for Swedish conditions. -
Variety Description Origin Approximate Ripening Uses
Approximate Variety Description Origin Ripening Uses Yellow Transparent Tart, crisp Imported from Russia by USDA in 1870s Early July All-purpose Lodi Tart, somewhat firm New York, Early 1900s. Montgomery x Transparent. Early July Baking, sauce Pristine Sweet-tart PRI (Purdue Rutgers Illinois) release, 1994. Mid-late July All-purpose Dandee Red Sweet-tart, semi-tender New Ohio variety. An improved PaulaRed type. Early August Eating, cooking Redfree Mildly tart and crunchy PRI release, 1981. Early-mid August Eating Sansa Sweet, crunchy, juicy Japan, 1988. Akane x Gala. Mid August Eating Ginger Gold G. Delicious type, tangier G Delicious seedling found in Virginia, late 1960s. Mid August All-purpose Zestar! Sweet-tart, crunchy, juicy U Minn, 1999. State Fair x MN 1691. Mid August Eating, cooking St Edmund's Pippin Juicy, crisp, rich flavor From Bury St Edmunds, 1870. Mid August Eating, cider Chenango Strawberry Mildly tart, berry flavors 1850s, Chenango County, NY Mid August Eating, cooking Summer Rambo Juicy, tart, aromatic 16th century, Rambure, France. Mid-late August Eating, sauce Honeycrisp Sweet, very crunchy, juicy U Minn, 1991. Unknown parentage. Late Aug.-early Sept. Eating Burgundy Tart, crisp 1974, from NY state Late Aug.-early Sept. All-purpose Blondee Sweet, crunchy, juicy New Ohio apple. Related to Gala. Late Aug.-early Sept. Eating Gala Sweet, crisp New Zealand, 1934. Golden Delicious x Cox Orange. Late Aug.-early Sept. Eating Swiss Gourmet Sweet-tart, juicy Switzerland. Golden x Idared. Late Aug.-early Sept. All-purpose Golden Supreme Sweet, Golden Delcious type Idaho, 1960. Golden Delicious seedling Early September Eating, cooking Pink Pearl Sweet-tart, bright pink flesh California, 1944, developed from Surprise Early September All-purpose Autumn Crisp Juicy, slow to brown Golden Delicious x Monroe. -
The 9Th Annual Great Lakes International Cider & Perry
The 9th Annual Great Lakes International Cider & Perry Competition March 23, 2014 St. Johns, Michigan Results Analysis Eric West Competition Registrar GLINTCAP 2014 Medalists A-Z Noncommercial Division Alan Pearlstein - Michigan Apple Anti-Freeze New England Cider Silver Commerce Township Table Cider Common Cider Silver Andrew Rademacher - Michigan Tin Man Hard Cider Specialty Cider & Perry Bronze Andrew Schaefer - Michigan Rome Crab Common Cider Silver Spy Turley Common Cider Silver Crab Common Cider Bronze Bill Grogan - Wisconsin Northern Dragon Wood Aged Cider & Perry Bronze C. Thomas - Pennsylvania Gilbert + Hale Common Cider Bronze Charlie Nichols - Michigan Black Moon Raspberry Mead Other Fruit Melomel Bronze Char Squared Raspberry Hard Apple Cider Fruit Cider Bronze Staghorn Moon Spiced Hard Apple Cider Specialty Cider & Perry Bronze Charlie Nichols & Joanne Charron - Michigan Staghorn Moon Raspberry Hard Apple Cider Fruit Cider Bronze Chris McGowan - Massachusetts Applewine Applewine Bronze Cherry Cider Specialty Cider & Perry Bronze Rum Barrel Cider New England Cider Bronze Christopher Gottschalk - Michigan Leo Hard Cider Specialty Cider & Perry Bronze Claude Jolicoeur - Quebec Cidre de Glace Intensified (Ice Cider) Silver Colin Post - Minnesota Deer Lake - SM Common Cider Silver Deer Lake - Lalvin Common Cider Bronze Deer Lake - WL/Wy Mix Common Cider Bronze Great Lakes Cider & Perry Association Page 2 www.greatlakescider.com GLINTCAP 2014 Medalists A-Z Noncommercial Division David Catherman & Jeff Biegert - Colorado Red Hawk -
Paris and Normandy River Cruise
Paris and Normandy River Cruise Through the Eyes of a Woman! April 22 - May 2, 2019 WO MEN OF N EBRASKA Travel Solo Tog ether Dear Women of Nebraska, Join me on a once-in-a-lifetime journey to Northern France! Join our exceptional Paris-Normandy river cruise on board the deluxe AmaLyra of AmaWaterways along the Seine River and through the heart of Normandy. With a capacity of 74 outside staterooms only, this cruise gives us the private feeling we are looking for. Our 11-day tour begins in Paris, the City of Light, with its iconic landmarks, aristocratic lifestyle, romantic ardor, architectural splendor, animated sidewalk cafes and, world-class fashion and shopping. Ahead of us awaits Monet’s Gardens in Giverny and Rouen’s Cathedral of Notre Dame. The charming harbor town of Honfleur will inspire you the same way as they inspired the great Impressionists. We will get to see some of these very same places and landmarks that the Impressionist Masters captured on canvas at the Musée d’Orsay, during our stay in Paris. For an inspiration of a different kind, we travel the “Routes des Abbayes” (Route of the Historic Norman Abbeys), visiting some of the most magnificent monasteries, and to the unforgettable beaches of Normandy where Allied forces landed during WWII’s D-Day invasion. We reflect on Journal Star Destinations the “longest day” and honor the sacrifices made in changing history not once, but twice. We will relive the grandeur of royalty at Château Malmaison, the former home of Napoleon and Josephine Bonaparte, and at Chateau de Bizy, once referred to as “the Versailles of Normandy.” Blend a passion for the good life with culture, art, architecture and timeless landscapes, and you have Northern France! Come, join me! Solo or two-by-two! Sincerely, Sally Dunham Ambassador, Women of Nebraska Call Executive Travel’s Group Department today at 402-435-8888. -
Survey of Apple Clones in the United States
Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices. 5 ARS 34-37-1 May 1963 A Survey of Apple Clones in the United States u. S. DFPT. OF AGRffini r U>2 4 L964 Agricultural Research Service U.S. DEPARTMENT OF AGRICULTURE PREFACE This publication reports on surveys of the deciduous fruit and nut clones being maintained at the Federal and State experiment stations in the United States. It will b- published in three c parts: I. Apples, II. Stone Fruit. , UI, Pears, Nuts, and Other Fruits. This survey was conducted at the request of the National Coor- dinating Committee on New Crops. Its purpose is to obtain an indication of the volume of material that would be involved in establishing clonal germ plasm repositories for the use of fruit breeders throughout the country. ACKNOWLEDGMENT Gratitude is expressed for the assistance of H. F. Winters of the New Crops Research Branch, Crops Research Division, Agricultural Research Service, under whose direction the questionnaire was designed and initial distribution made. The author also acknowledges the work of D. D. Dolan, W. R. Langford, W. H. Skrdla, and L. A. Mullen, coordinators of the New Crops Regional Cooperative Program, through whom the data used in this survey were obtained from the State experiment stations. Finally, it is recognized that much extracurricular work was expended by the various experiment stations in completing the questionnaires. : CONTENTS Introduction 1 Germany 298 Key to reporting stations. „ . 4 Soviet Union . 302 Abbreviations used in descriptions .... 6 Sweden . 303 Sports United States selections 304 Baldwin. -
2008 Bjcp Style Guidelines
2008 BJCP STYLE GUIDELINES Beer Judge Certification Program (BJCP) Style Guidelines for Beer, Mead and Cider 2008 Revision of the 2004 Guidelines Copyright © 2008, BJCP, Inc. The BJCP grants the right to make copies for use in BJCP-sanctioned competitions or for educational/judge training purposes. All other rights reserved. See our website www.bjcp.org for updates to these guidelines. 2003-2004 BJCP Beer Style Committee: Gordon Strong, Chairman Ron Bach Peter Garofalo Michael L. Hall Dave Houseman Mark Tumarkin 2008 Contributors: Jamil Zainasheff, Kristen England, Stan Hieronymus, Tom Fitzpatrick, George DePiro 2003-2004 Contributors: Jeff Sparrow, Alan McKay, Steve Hamburg, Roger Deschner, Ben Jankowski, Jeff Renner, Randy Mosher, Phil Sides, Jr., Dick Dunn, Joel Plutchak, A.J. Zanyk, Joe Workman, Dave Sapsis, Ed Westemeier, Ken Schramm 1998-1999 Beer Style Committee: Bruce Brode, Steve Casselman, Tim Dawson, Peter Garofalo, Bryan Gros, Bob Hall, David Houseman, Al Korzonas, Martin Lodahl, Craig Pepin, Bob Rogers 48 i ilSot...................................................17 Stout rial Impe Russian 13F. Sot..............................................................17 Stout American 13E. pdate.................................46 U 2008 T, CHAR STYLE BJCP 2004 tra Stout........................................................16 tra Ex Foreign 13D. N/A N/A N/A 5-12% 0.995-1.020 1.045-100 Perry or Cider Specialty Other D. y Cider/Perry...........................................45 y Specialt Other 28D. tu ................................................................16 Stout l Oatmea 13C. ine......................................................................44 Applew 28C. tu ....................................................................15 Stout Sweet 13B. N/A N/A N/A 9-12% 0.995-1.010 1.070-100 Wine Apple C. ie .....................................................................44 Cider Fruit 28B. 3.DySot.......................................................................15 Stout Dry 13A. N/A N/A N/A 5-9% 0.995-1.010 1.045-70 Cider Fruit B. -
Shelf Talker
Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. The finish is smooth due to the cider taste. The finish is smooth due to the long ageing methods. long ageing methods. Food Paring Food Paring The Pommeau de Normandie is usually The Pommeau de Normandie is usually served as an apéritif, but is equally served as an apéritif, but is equally delicious with foie gras or melon. delicious with foie gras or melon. This is a blend of AOC Calvados and the must of bitter This is a blend of AOC Calvados and the must of bitter apples & bitter sweet apples! apples & bitter sweet apples! Le Père Jules Le Père Jules Pommeau de Normandie Pommeau de Normandie Tasting Notes Tasting Notes The Strong “cider apple” aroma follows The Strong “cider apple” aroma follows through on the palate, a sort of intensified through on the palate, a sort of intensified cider taste. -
Entrees Les Drinks & COCKTAILS Les Desserts Plat De Grand
Le Menu #1 5 les drinks & COCKTAILS ANGELIQUE PAPON COUPETTE VIOLET LILLET PAMPELLE Gin, elderflower, cucumber, Byrrh, vodka, violet, Rum, Pampelle, lemon, apple .................. 130 kr lemon ......................... 130 kr Lillet rouge .................. 130 kr COINTREAU ÀLLO! POIRE MÛMS LA FRAMBOISE (non-alc) Cointreau, Chartreuse, Cognac, pear, pastis, Cranberry, raspberry, carrot, ginger, lemon ..........130 kr lemon, cardamom ................130 kr blueberry, lemon ............... 65 kr Entrees LE MAINS les desserts HUÎTRES PLAT DU JOUR CRÈME BRÛLÉE Classic with vanilla ...... 85 kr Oysters, fines de clair .............. 30 kr/piece Our daily special on French recipes. Ask what is served today ................. 155 kr CAKE AU BANANE PLAT DE PETIT (meat/veg) Banana cake, dulce de leche, French cheeses with charcuteries or seasonal BOUILLABAISSE vanilla ice cream and passionfruit ....... 95 kr vegetarian delicacies . .................. 265 kr Classic fish pot with mussels and shrimps, served with croutons and aioli ............ 215 kr GANACHE AU CHOCOLAT (vegan) SOUPE CRÈME (veg) Chocolate cream and yoghurt sorbet MOULES MARINIÈRE Caramelized onion soup with vinaigrette, with lavender .......................... 95 kr Comté crème, chives and croutons .......... 95 kr Mussels cooked with white wine, cream, parsley and garlic ..................... 160 kr BOULES DE GLACE TARTAR RÖDBETIQUE (vegan) with french fries ...................... 205 kr Two scoops of sorbet or ice cream ....... 55 kr Beetroots, horseradish, cornichons, PARISARE Dijon mustard, capers and red onion ..... 95 kr (veg/meat) TRUFFES AU CHOCOLAT Chickpea patty or minced beef patty with Two small chocolate truffles ............. 25 kr MOULES MARINIÈRE (1/2) caramelized onion, fried egg on sour dough Mussels cooked with white wine, cream, bread and french fries ................. 195 kr LES FROMAGES parsley and garlic .................... -
Apple, Reaktion Books
apple Reaktion’s Botanical series is the first of its kind, integrating horticultural and botanical writing with a broader account of the cultural and social impact of trees, plants and flowers. Already published Apple Marcia Reiss Bamboo Susanne Lucas Cannabis Chris Duvall Geranium Kasia Boddy Grasses Stephen A. Harris Lily Marcia Reiss Oak Peter Young Pine Laura Mason Willow Alison Syme |ew Fred Hageneder APPLE Y Marcia Reiss reaktion books Published by reaktion books ltd 33 Great Sutton Street London ec1v 0dx, uk www.reaktionbooks.co.uk First published 2015 Copyright © Marcia Reiss 2015 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the publishers Printed and bound in China by 1010 Printing International Ltd A catalogue record for this book is available from the British Library isbn 978 1 78023 340 6 Contents Y Introduction: Backyard Apples 7 one Out of the Wild: An Ode and a Lament 15 two A Rose is a Rose is a Rose . is an Apple 19 three The Search for Sweetness 43 four Cider Chronicles 59 five The American Apple 77 six Apple Adulation 101 seven Good Apples 123 eight Bad Apples 137 nine Misplaced Apples 157 ten The Politics of Pomology 169 eleven Apples Today and Tomorrow 185 Apple Varieties 203 Timeline 230 References 234 Select Bibliography 245 Associations and Websites 246 Acknowledgements 248 Photo Acknowledgements 250 Index 252 Introduction: Backyard Apples Y hree old apple trees, the survivors of an unknown orchard, still grow around my mid-nineteenth-century home in ∏ upstate New York. -
Growing in the Tree Fruits at Home Texas Hill Country
GROWING TREE FRUITS AT HOME IN THE TEXAS-- -- -- --- - HILL-- -- -- - COUNTRY AgriLIFE EXTENSION Texas A&M System (BY JOHN A. LIPE, DECEASED) CONTENTS Site Selection,Planting & Tree Care--1 Cherries----------11 Soils---------------------------1 Apples------------11 Planting Fruit Trees- ------ -.- -- -2 Pears-------------16 Caring for Fruit Trees----------3 Jujubes-----------17 Fruit Trees for the Hill Country-----4 Persimmons--------18 Peaches-------------------------4 Figs--------------19 Plums---------------------------9 Olives------------20 Apricots------------------------9 Pomegranates------20 Nectarines-----------------·----10 Nursery Sources-------20 SITE SELECTION, PLANTING AND TREE CARE Soils Fruit and nut trees require well-drained sandy, sandy loam or clay loam soils. Heavier clay soils that can readily be molded into a firm ball when moist are generally unsuitable. Soils high in calcium carbonate with caliche at or very near the surface are also generally unsuitable. Topsoil depth for fruit trees should be least 1 to 2 feet and near 5 feet for pecans. Shallow topsoil can be improved by terracing or mounding the topsoil and planting the trees on the elevated ridge or mound. Soil drainage is critical for good tree growth. Water drainage of a questionable soil can be checked by digging a post hole approximately 30 inches deep and filling it with water. That water should drain from the hole in less than 24 hours on a good site. Drainage in 24 to 48 hours indicates a marginal soil and water standing in the hole after 48 hours indicates unsuitable soil. Determined gardeners with marginal or unsuitable soil have the option of hauling in good topsoil, working in generous amounts of peat moss, compost or similar organic material at feast 1 foot deep, or mounding thin topsoil. -
Performance of Peach Cultivars and Rootstocks in Central Ohio by Richard C
I Thble of Contents Page Performance of Peach Cultivars and Rootstocks in Central Ohio by Richard C. Funt, Mark C. Schmittgen, and John C. Golden .... 1 Evaluation of Nectarine Cultivars in Central Ohio' by Richard C. Funt, Mark C. Schmittgen, and John C. Golden . 6 Evaluation of Several Herbicides for Orchards by Richard C. Funt, Mark C. Schmittgen, and John C. Golden ... 10 Highbush Blueberry Cultivar Evaluation by Richard C. Funt, Mark C. Schmittgen, and John C. Golden .. 13 Frequency and Rates of Foliar Nutrient Sprays on Strawberry by Richard C. Funt, Gerald G. Meyers, and Ken DeWeese . ..... 17 Effect of Herbicides on Newly Planted Apple Trees, 1989 by Richard C. Funt, M. C. Schmittgen, and J. C. Golden ....... 22 0\RllE Kirklyn M. Kerr Director Preface The research described in this publication was conducted during the 1980s. Long-term weather records were exceeded in high and low temperatures and high and low rainfall regardless of the season. Over 87 cultivars or cultivar/root-stock combinations are described. They represent a cost of nearly $330,000 from federal and state supported funding and nearly $30,000 private sources as fruit tree nurseries, Ohio Fruit Growers Society, gifts, and grants. We acknowledge and are grateful to the June Alexander Research Fund and the research advisory board for their support. Also our neighbors, Sunny Hill and Sand Hill Orchards, have contributed in many ways towards the success of Overlook Farm. More importantly, this publication is dedicated to Mark Schmittgen and John Golden for their tireless energy, commitment, and dedication to fruit research and Ohio growers. -
Apfel, Birne & Quitte
Apfel, Birne & Quitte Apfel (Malus), Birne (Pyrus) und Quitte (Cydonia) gehören zu den Kernobstgewächsen (Pyrinae) in der Familie der Rosengewächse und stehen seit tausenden Jahren als Obst in Kultur. Kernobst, besonders der Apfel, stellt eine sehr wichtige Tracht für Bienen im Frühjahr dar und es ist das Obst schlechthin. Aus Kernobst werden Säfte, Mus, Trockenobst (Apfelchips, getrocknete Birnen = Kletzen), Konserven, Kompott, Kuchenbelag, Most (Obstwein), Cider und Obstbrände hergestellt. Ein Dicksaft aus Birnen wird Birnenkraut oder Birnenhonig genannt. Die Quitte ist zudem indirekt Namensgeber für das Wort Marmelade von portugiesisch marmelo für Quitte und griechisch melimelon Honigapfel. Aus Quitten werden zudem noch Gelee (Quittenkäs), Likör und Perlwein hergestellt, da die Quitte zwar festfleischig und schwierig zu verarbeiten aber ausgesprochen aromatisch ist. Auch ein Konfekt mit dem Namen Quittenbrot aus Quittenmus und Gelierzucker ist sehr beliebt. Plinius erwähnte bereits Birnenwein. England und die Normandie lieben ihren Apfelwein (Cider). Spätestens seit der Besiedelung des Westens feiert Amerika Johnny Appleseed. Dieser brachte Apfelsamen aus der Alten Welt mit und begann während seiner Reise durch den Westen Apfelbäume zu pflanzen, damit sich die Siedler selbst mit Apfelwein versorgen konnten. Obstwein aus Äpfeln nennt man Cider, aus Birnen Perry und aus Quitten Querry. In der Normandie wird Cider aus verschiedensten Apfelsorten gekeltert, die auf Streuobstwiesen wachsen. Aus Apfelwein wird auch Calvados gebrannt. Fügt man frischen, gärenden Apfelwein und Apfelbrand zusammen, erhält man den in der Normandie und Bretagne bekannten Pommeau, der als Aperitif getrunken wird. Eigentlich ein nach der Portweinmethode hergestellter Apfeldessertwein. Die Hauptmenge an Obstwein, die heutzutage getrunken wird, wird aus Äpfeln bzw. Kernobst hergestellt.