Types and styles of cider.

Alexander, Travis R.; Valliere, B. L. E.

doi:10.1079/9781789245493.0033

Cited by 4 publications

(13 citation statements)

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“…As previously described, the ACA and others (United States Association of Cider Makers 2018; Alexander & Ewing Valliere, 2020) have proposed two primary styles: traditional cider or modern cider. For the purposes of this study, ciders were categorized as “modern” or “traditional” from information provided on websites and packaging that either made this declaration explicitly or were inferred by consulting the ACA style guidelines.…”

Section: Resultsmentioning

confidence: 96%

“…It is important to note that the ACA and other entities define cider styles in terms of flavor and ingredients, with little to no emphasis on production methods. Because cider can be made according to diverse production practices (Alexander & Ewing Valliere, 2020; Lea, 2008; Merwin et al., 2007; Proulx & Nichols, 1980), and because new terms for describing cider based on production methods are becoming more common, more research into the relationship between production methods and sensory quality is imperative.…”

Section: Resultsmentioning

confidence: 99%

“…It is important to note that the ACA and other entities define cider styles in terms of flavor and ingredients, with little to no emphasis on production methods. Because cider can be made according to diverse production practices (Alexander & Ewing Valliere, 2020;Lea, 2008;Merwin et al, 2007; Proulx F I G U R E 5 Radar plots showing differences in mean intensity ratings for sensory attributes that varied significantly across cider styles (traditional and modern) in subplot (a), and across cider packaging (can and glass bottle) in subplot (b), by three-way analyses of variance (ANOVA). Broad differences be seen across the different types of cider styles and packaging.…”

Section: Extrinsic Product Factor Resultsmentioning

confidence: 99%

“…Modern ciders are identified as those produced from culinary or dessert apples, tending to be generally lower in tannin, higher in acidity, and light and refreshing sensorially. Traditional ciders are identified as those produced from primarily cider‐specific apples, tending to have higher levels of tannins and complexity (Alexander & Ewing Valliere, 2020). Ciders are also classified by how many types of apples are contained within: Ciders made using only one apple variety are termed a “single varietal cider,” and those made with multiple apple varieties are termed a “blend” or “blended” cider (Alexander & Ewing Valliere, 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Traditional ciders are identified as those produced from primarily cider‐specific apples, tending to have higher levels of tannins and complexity (Alexander & Ewing Valliere, 2020). Ciders are also classified by how many types of apples are contained within: Ciders made using only one apple variety are termed a “single varietal cider,” and those made with multiple apple varieties are termed a “blend” or “blended” cider (Alexander & Ewing Valliere, 2020). Though these style guidelines cover a large spectrum of cider products produced in the US, they do so at the cost of failing to communicate specific sensory qualities (Fabien‐Ouellet & Conner, 2018; Kessinger et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

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Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Calvert

Neill

Stewart

et al. 2023

Journal of Food Science

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Although alcoholic or "hard" cider is a beverage of growing popularity throughout the Northeastern and Mid-Atlantic United States (US), the industry lacks a consistent language for describing the sensory quality of its products. The main objective of this research was to explore the sensory attributes that can be used to describe a large representative sample (N = 42 samples) of ciders from Virginia, Vermont, and New York, using classical descriptive analysis (DA). The secondary objective of the research was to determine if cider samples' sensory attributes differ based on extrinsic factors, such as style, packaging, and apple varieties. The study was conducted using a standard DA: 8 panelists were trained for 13 h to develop a lexicon of aroma, taste, and mouthfeel descriptors for 42 cider samples (15 single varietal ciders, 27 blended ciders). Then, subjects evaluated each cider in duplicate for all descriptive attributes in standard sensory-evaluation conditions. Results were analyzed to determine overall differences among the individual cider samples, geographic origins, cider styles, and packaging formats, as well as significant differences across individual attributes. Herein, we report on 29 attributes that can be used to discriminate cider samples, as well as a subset of attributes which differentiate ciders based on extrinsic product variables. These results provide a framework for describing ciders from the Northeast and Mid-Atlantic regions of the US, which may be further generalizable to other North American ciders. As well, these results highlight the potential for more descriptive, sensory-based style guidelines may inspire future research related to cider production practices and terroir.

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Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 99%

“…It is important to note that the ACA and other entities define cider styles in terms of flavor and ingredients, with little to no emphasis on production methods. Because cider can be made according to diverse production practices (Alexander & Ewing Valliere, 2020;Lea, 2008;Merwin et al, 2007; Proulx F I G U R E 5 Radar plots showing differences in mean intensity ratings for sensory attributes that varied significantly across cider styles (traditional and modern) in subplot (a), and across cider packaging (can and glass bottle) in subplot (b), by three-way analyses of variance (ANOVA). Broad differences be seen across the different types of cider styles and packaging.…”

Section: Extrinsic Product Factor Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Calvert

Neill

Stewart

et al. 2023

Journal of Food Science

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“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States

Calvert,

Neill,

Stewart

et al. 2023

Food, Culture & Society

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Hard cider is growing in popularity throughout the United States (US). Though many scholars have investigated quality and trends in the expanding US cider industry, still little is known about cider producers' opinions of the products that they make. How do American cider producers value and emplace value onto cider as the industry grows and competes with the broader alcoholic beverage market? This study explored producer perceptions of American hard cider by employing 21 semi-structured interviews with cider-makers throughout Virginia, Vermont, and New Yorkthree leading cider producing states in the Northeast and Mid-Atlantic US. Interview sessions were subject to reflexive thematic analysis for themes related to preference, consumption, and cidermaking. Results suggest that cider producers broadly prefer complex flavors and cider made with cider-specific apples. Yet, cider producers ascribe to a diverse spectrum of values related to the cider-making process, agriculture, and business goals, which influence their preferences and the experiences that they create for other consumers. This research also identifies a chasm in how American "cider" is being constructed and valued, offering broad implications for the domestic cider and apple agriculture industries as well as a template for bridging the divide between producer-and consumer-based food studies.

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Exploring cider website descriptions using a novel text mining approach

Calvert

Cole

Neill

et al. 2023

Journal of Sensory Studies

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Rapid methods of text analysis are increasingly important tools for efficiently extracting and understanding communication within the food and beverage space. This study aimed to use frequency‐based text mining and biterm topic modeling (BTM) as tools for analyzing how cider products are communicated and marketed on cider‐producer websites for products made in Virginia, Vermont, and New York. BTM has been previously used to explore topics in small corpora of text data, and frequency‐based text mining is efficient for exploring patterns of text across different documents or filters. The present dataset comprised 1115 cider products and their website descriptions extracted from 124 total cider‐producer websites during 2020 and 2021. Results of the text mining analyses suggest that cider website descriptions emphasize food‐pairing, production, and sensory quality information. Altogether, this research presents the text mining approaches for exploring food and beverage communication.Practical applicationsThis research will be valuable to stakeholders in the United States' cider industry by providing relevant insight as to how cider marketing and sensory communication varies based on extrinsic product factors, such as geography and packaging. This research also demonstrates the efficiency and potential of text mining tools for exploring language and communication related to foods, beverages, and sensory quality. Further, this research provides a framework for extracting sensory‐specific language from a large corpus of data, which may be adopted by other researchers wishing to apply rapid descriptive methods in the sensory, quality, and consumer research fields.

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Types and styles of cider.

Cited by 4 publications

References 0 publications

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

Sensory descriptive analysis of hard ciders from the Northeast and Mid‐Atlantic United States

“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States

Exploring cider website descriptions using a novel text mining approach

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