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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. -
The Story of Cider
The Story of Cider By Paul Dunseath ©1992, 1996 For all of its many benefits, both to our health and peace of mind, wine has at least one major deficiency: the same alcohol which preserves it and gives wine its balance and life in a glass makes it impractical to drink in large quantities on hot summer days. To be sure, "summer coolers" or mixes of wine and ginger ale or fruit juice, are enjoyed by many people, but these drinks are both wasteful of wine and relatively expensive. A foaming glass of cold cider is both cheaper and, to our mind, more satisfying. History records that there were extensive vineyards in Britain until the 12th century when Gascony in France was acquired as part of the dowry in the marriage of Eleanor of Aquitaine to Henry II. At that time the ordinary wine of Bordeaux, known as "clairette", enjoyed an excellent reputation and good quality. Tariff-free imports of clairette virtually wiped out the small domestic English wine industry, and few remnants of it remain today. Clairette, of course, has come down to us as the generic British term "Claret", and both its reputation and its quality remain superior. Not all the British wine producers were troubled by the influx of Bordeaux wines, since many of them were also cider producers. (The Domesday Book regarded cider orchards as being vineyards). The beverage that many people regard as being in effect the "vin ordinaire" of Britain, cider, was unchallenged, and is produced to this day over a large area of Southern England (particularly Somerset, Devon, Sussex and Kent). -
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. -
Hard Cider Production: Sanitation, Fermentation, & Stabilization
HARD CIDER PRODUCTION: SANITATION, FERMENTATION, & STABILIZATION By: Denise Gardner, Extension Enologist January 2015 Why Sanitation is Important… • “Garbage-in equals garbage-out” • Enhances your opportunity to minimize quality (and spoilage) problems • Allows the cider maker more time to focus on stylistic decisions and creating a good quality cider • Most problems that occur in hard cider production can be easily prevented with good sanitation practices Cleaning vs. Sanitizing • Cleaning – [physical] removal of mineral and organic material or debris from equipment surfaces • Sanitizing – reduction of microorganisms through such means as addition of chemicals or heat (i.e. steam) (Sterilizing – killing 100% of all viable microorganisms, associated spores, and viruses is rarely achieved in commercial processes) Fugelsang & Edwards, 2007 Cleaning vs. Sanitizing • Overall Considerations: 1) Clean – Rinse – Sanitize 2) Cleaning equipment does not imply that the equipment has been sanitized 3) Improperly cleaned equipment cannot subsequently be sanitized 4) Must always clean equipment before sanitizing (increases the efficiency of the sanitization step) Fugelsang & Edwards, 2007 FDA Approved No-Rinse Sanitizers • Sanitizers – an agent that reduces viable cell populations to acceptable lower numbers; used in sanitizing steps – List of FDA Approved No-Rinse Sanitizers 1) Chlorine (Cl) 2) Chlorine Dioxide (ClO2) 3) Iodophors 4) QUATS 5) Peroxyacetic Acid FDA Approved No-Rinse Sanitizers • Sanitizers – an agent that reduces viable cell populations -
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. -
Cocktail Recipes Cocktail Recipes Cocktail Recipes Cocktail Recipes
STARLIGHT STARLIGHT STARLIGHT STARLIGHT DISTILLERY DISTILLERY DISTILLERY DISTILLERY EST. 2001 EST. 2001 EST. 2001 EST. 2001 Cocktail Recipes Cocktail Recipes Cocktail Recipes Cocktail Recipes The Orchard Mule* The Orchard Mule* The Orchard Mule* The Orchard Mule* 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz Starlight Distillery Vodka 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer 1 ½ oz House-made Ginger Beer Top with Huber Apple Cider Top with Huber Apple Cider Top with Huber Apple Cider Top with Huber Apple Cider Garnish with a slice of apple. Garnish with a slice of apple. Garnish with a slice of apple. Garnish with a slice of apple. Hawaiian Star* Hawaiian Star* Hawaiian Star* Hawaiian Star* 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused 1 ½ oz Pineapple Infused Starlight Distillery Vodka Starlight Distillery Vodka Starlight Distillery Vodka Starlight Distillery Vodka (Soak fresh pineapple slices in (Soak fresh pineapple slices in (Soak fresh pineapple slices in (Soak fresh pineapple slices in Starlight Distillery Vodka) Starlight Distillery Vodka) Starlight Distillery Vodka) Starlight Distillery Vodka) Top with Sprite and Top with Sprite and Top with Sprite and Top with Sprite and Garnish with an Orange Slice. Garnish with an Orange Slice. Garnish with an Orange Slice. Garnish with an Orange Slice. Bee’s Knees* Bee’s Knees* Bee’s Knees* Bee’s Knees* 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin 1¼ part Starlight Distillery “1843” Gin ¾ part Lemon Juice ¾ part Lemon Juice ¾ part Lemon Juice ¾ part Lemon Juice 1¼ part Honey Syrup 1¼ part Honey Syrup 1¼ part Honey Syrup 1¼ part Honey Syrup Garnish with a lemon twist. -
From Sawdust and Cider to Wine a Book Review and Comments from Reida: September Is the Harvest Month on Our Farm
From Sawdust and Cider to Wine A book review and comments from Reida: September is the harvest month on our farm. Most days see me picking and canning or drying some goodies from the garden and orchard. It is also the month when we spread the summer's aged manure and bedding on the hill pasture before the rains come and the hill becomes too slippery for the “powerwagon.” Finally there is wood to bring down from the slash piles on clearcuts behind our land, cords of it to saw and split and fit into the woodshed for our winter's heat. Most of the hard work is done now, and soon it will be time to make apple juice and butcher turkeys and lambs. All this sounds like real farming, but let me assure you, it is just play compared to the daily work routines of the people who lived on farms a century or even a half a century ago. The history of Eugene and its environs is fascinating. I think we all long to know more of what the land looked like in the past, how it was used, how people lived, how they worked, and what they did for enjoyment. We are so fortunate to live in a recently settled part of America where the stories of the pioneer past are still alive in the memories of the grandchildren and the great grandchildren of the early settlers. Many families have invaluable collections of letters, and some of the earliest houses survive. So much has been preserved, but so much is on the verge of being lost as the old-timers pass on. -
Cidercon 2021: Labeling of Hard Ciders Under TTB Jurisdiction
Labeling of Ciders Under TTB Jurisdiction TTB Disclaimer • This information is being presented to help the public to understand and comply with the laws and regulations that the Alcohol and Tobacco Tax and Trade Bureau administers. • It is not intended to establish any new, or change any existing, definitions, interpretations, standards, or procedures regarding those laws and regulations. • In addition, this presentation may be made obsolete by changes in laws and regulations. Please consult the regulations for the most current regulatory requirements. • Sample documents (such as records, returns, and labels) are for illustrative purposes only and contain fictitious data. CiderCon 2021 ALCOHOL AND TOBACCO TAX AND TRADE BUREAU (TTB) 2 Agenda: You’ll learn which labeling rules to follow and how to create compliant labels 1 Determining which labeling rules apply to your product 2 Information that is required to be on the label 3 Information you may choose to include on the label 4 Certificate of Label Approval (COLA) requirements CiderCon 2021 ALCOHOL AND TOBACCO TAX AND TRADE BUREAU (TTB) 3 Which TTB Labeling Rules apply? CiderCon 2021 ALCOHOL AND TOBACCO TAX AND TRADE BUREAU (TTB) 4 Which Labeling Requirements Apply? Labeling requirements for cider and perry products are determined first by: • Alcohol content • If it will be introduced in interstate commerce And secondarily by such things as: • Origin and level of effervescence • Fruits used • Addition of flavors, spices, colors, etc. • Domestic or imported CiderCon 2021 ALCOHOL AND TOBACCO TAX AND TRADE BUREAU (TTB) 5 Why is Alcohol Content a Factor? • Recall that the Federal Alcohol Administration Act only applies to wine that contains 7% or more alc. -
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. -
Cocktail List
DRINKS LIST COCKTAILS BEER (TO-GO AVAILABLE) LEFT HAND BREWING 6 LIMESLICER 14 “1265” Pilsner tequila/ poblano chile liqueur/ cilantro grapefruit juice/ grapefruit soda/ lime 4NOSES BREWING CO. 6 “Bout Damn Time”, IPA COPPER KETTLE 14 UPSLOPE 7 honey whiskey/ginger beer Lager pear shrub / lemon / turmeric ginger syrup TELLURIDE BREWING 6 VALENTINO 14 “Face Down” Brown expadin puntagave mezcal cherry herring/sweet vermouth orange BOULEVARD BREWING 6 “Hazy American” Hefeweizen MOONLIGHT ESPRESSO 16 absolut vanilla vodka/bailey’s frangelico /espres ELEVATION 6 “Lil’ Mo” Porter PERSPECTIVES 14 DRY DOCK BREWING CO. 6 raisin-almond infused absolut pear / calvados / apple cider Amber Ale dark chocolate bitters COLORADO CIDER 6 “Glider” Cider STONE BREWING 6 “Tangerine Express” IPA UPSLOPE “SNOW MELT” 7 Juniper Lime, Hard Seltzer JIANT, ELDERFLOWER & JASMINE 8 Hard Kombucha BITBURGER 6 N/A Beer DRINKS LIST DRINKS IN THE CAN RAMONA (250ML) 9 Ruby Grapefruit, Wine Spritz UNDERWOOD (375ML) 13 White Bubbles THE COPPER CAN (12OZ COCKTAIL IN A CAN) 12 Moscow Mule UNDERWOOD WINE CO. (375ML) 12 Sparkling Rosé, Oregon DAZED & WATERMELON (12OZ COCKTAIL IN A CAN) 11 Vodka, Watermelon, Mint FRANCIS FORD COPPOLA WINERY, 11 “DIAMOND COLLECTION” (250ML) Chardonnay, Gold Label, California DIA DE LA PALOMA (12OZ COCKTAIL IN A CAN) 12 Tequila, Grapefruit & Lime UNDERWOOD WINE CO. (375ML) 12 Pinot Noir, Oregon (2 glasses of wine) ROWDY MERMAID N/A 86 Watermelon Kombucha DRINKS LIST MOCKTAILS & SHRUBS Shrubs and sipping vinegars have a long varied history, from Roman times when they were used to preserve fruits and vegetables pre-refrigeration to colonial times and during prohibition to offer an alcohol-free choice of beverage. -
Hard Cider Production Nuances
DENISE GARDNER WINEMAKING 518 Kimberton Rd. #332 Phoenixville, PA 19460 484.318.8370 [email protected] www.dgwinemaking.com HARD CIDER PRODUCTION NUANCES January 2018 Cider and Perry can be broken down into 2 primary classes of products: o Standard (i.e., New World, English, French) o Specialty (everything else) In general, the production of hard cider goes as such: Pressing Apples Clarification Racking Inoculation Primary Fermentation MLF Oak Aging Stabilization Bottling Pre-Fermentation Apple Juice Chemistry Sugar: Most apples come in at 1.045 SG (11.43° Brix, or 5.75% potential alcohol) o Ideal: 1.060+ SG (14.74° Brix, or 7.67% potential alcohol) o Legalities and labeling requirements around final alcohol content Acid: Primary acid in apples is malic. o Little buffering capacity in apple juice. o Primary fermentation will contribute small concentrations of lactic and acetic acid. o Ideal hard cider pH: <3.8 o Ideal hard cider TA: 4.5-7.5 g/L malic acid Yeast Assimilable Nitrogen (YAN) should be between 150-200 mg N/L Pectin Clarification o Pectinase Addition o Depectinization: Pectinase + Sparkolloid o Keeving Yeast Selection Native Yeast o Saccharomyces o Non-Saccharomyces and spoilage yeasts o Slow initiation o Pasteurized juice or juice treated with SO2 will likely not ferment through spontaneous fermentation Commercial Yeast Strains: Making Decisions o Consider juice chemistry o Primary objective: complete the fermentation successfully o Consider your hard cider style goals o Evaluate production techniques available to you o Decide on whether or not you will undergo MLF with that cider Nutrient Management during Primary Fermentation o Natural variability in YAN for each fermentation o YAN affects fermentation kinetics o YAN influences aromatics and flavors Monitor Primary Fermentation Temperature Control o Controls spoilage o Influences rate of fermentation o Maintains aromatics and flavor o Provides a tool for stylistic variability Monitor sugar and temperature daily Resources are available for stuck fermentations.