Hard Cider Aroma Sources

Mālus Trivium Page Top

The Source of Aroma Compounds In Hard Cider The aroma of hard cider is vital to its flavor and ultimately, it’s quality. If a cider has unpleasant or off-flavors, it can turn off potential drinkers or for home cider makers, the loss of bragging rights at your next get-together or family reunion. That aroma is … Continue reading Hard Cider Aroma Sources

Sensory Impact of Various Compounds in Hard Cider

Mālus Trivium Page Top

Sensory Impact of Compounds in Hard Cider Have you ever wondered how the level of certain compounds can impact the sensory perception of others? Okay, we all know I’m an apple geek so stick with me. Hard cider is generally a balance of sweet, sour, astringency, and bitterness. You can add aroma and we can … Continue reading Sensory Impact of Various Compounds in Hard Cider

Exploring the Colors of Hard Cider

Exploring the color of hard cider.

I’ve talked about the color of hard cider and how the process for making wine can be used as a reference. This is because like wine, cider color can be influenced by the fruit as well as the process. In another post on hard cider color, I explored how to make what I call silver … Continue reading Exploring the Colors of Hard Cider

The Impact of Fruit Ripeness

Mālus Trivium Page Top

Fruit ripeness can impact a variety of compounds. Ripeness is usually associated with sweetness so confirming that apple cultivars have higher sugars and lower malic acid as they ripen(1), makes sense. It’s always good when what we think it logical is confirmed by science. However, I found it interesting that when O. Laaksonen and associates … Continue reading The Impact of Fruit Ripeness

Apple Peels: The Missing Ingredient of Hard Cider

Apple Peels: Cider’s Missing Ingredient

Apple peels can be yellow, green, red, blushed, streaked, sunburnt, and russeted. However, after noting the wonderful colors and even texture, we often ignore them once we start the cider making process. Did you realize that those peels are potentially the single most powerful ingredient in your cider making process? Most cider makers ignore and … Continue reading Apple Peels: The Missing Ingredient of Hard Cider

Polyphenol Concentration in Apples

Mālus Trivium Page Top

Polyphenols: The peel and the core Polyphenols are also often called tannins. These compounds are most associated with the bitterness and astringency of hard cider but can also impact color and mouthfeel. There are several types of polyphenols including flavonoids and phenolic acids. Apples, like most fruit, concentrate polyphenols in the peel and the core … Continue reading Polyphenol Concentration in Apples