The Professional Handbook of Cider Tasting

January 2020
More details
  • Publisher
  • Published
    3rd January 2020
  • ISBN 9781789245493
  • Language English
  • Pages 96 pp.
  • Size 6" x 9"

In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based handbook for understanding both the theory and practice of effectively evaluating the sensory properties of cider.

The Professional Handbook of Cider Tasting includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also:

  • Covers a broad range of cider tasting techniques with associated technical explanations.
  • Provides data and research-driven information.
  • Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars.
  • Includes a summary of the current global cider styles
This is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.

" A unique and thoroughly 'user friendly' instructional guide and manual, The Professional Handbook of Cider Tasting is unreservedly recommended for both community and academic library collections."

MidWest Book Review

1: Introduction
2: Sensory Evaluation: The Physiological Basis
3: Sensory Evaluation: Effective Profiling
4: Types and Styles of Cider
5: Origins of Cider Quality Attributes
6: Pairing Cider with Food
7: Appendix

Travis Robert Alexander

Travis Alexander is a postdoc in the Department of Horticulture at Washington State University.  His doctorate work focused on advancing cider apple production through evaluations of mechanized harvest and comparisons of regional cider apple juice quality. Travis's postdoctoral work involves evaluating current metrics of cider apple fruit quality to provide growers with a more optimized means of assessing quality up to and at harvest.

Brianna L. Ewing Valliere

Bri Ewing Valliere is a Clinical Assistant Professor in the School of Food Science at Washington State University. She teaches the nationally recognized "Cider & Perry Production - A Foundation" course along with other fermentation workshops. Bri also has industry experience working at wineries in California and New Zealand. She hopes to expand her extension program to include more resources for cidermakers and fermentation professionals as a whole.

apple, beverage, cider maker, fermentation, food science, hard cider