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Sensory Elements of Cider Taste, Mouthfeel, Flavor, Aroma
Charles McGonegal & Gary Awdey CiderCon 2015
Chicago, IL
Methodology • A series of spiked samples to highlight
elements – First Flight : Taste and Mouthfeel – Short Break – Second Flight : Aroma and Flavor
• Keep your Reference Sample! – Request more reference as needed – We’ll tell you which other samples to keep
• Taste as for wine – Swirl, Sniff, Slurp, Chew – Bread & water for palate cleansing
Reference
• ‘New World’ Cider (BCJP ‘Common’ Cider) – Dessert & Culinary Apple Blend – 5.5 %ABV – 5.3 g/L titratable acidity. – pH 3.64 – 330 mg/L Gallic Acid Equivalents – Backsweetened to 2% RS with AJC – <1.9 volumes CO2
Taste & Mouthfeel
• Taste – Tastebud driven – Sweet, Sour, Bitter
• Mouthfeel – Texture experience – Body : viscosity – Astringent : friction, pucker, velvety
Taste & Mouthfeel
• Sample 5 = quinine • Sample 6 = apple polyphenols
Chlorogenic Acid
Phloridzin Epicatechin
Procyanidin
n=2
Aroma & Flavor
• Carbonyls – Sample 7 – Sample 8 – Sample 9 – Sample 10
• Aroma Overlays – Sample 11 – Sample 12 – Sample 13 – Sample 14
• N & S – Sample 15 – Sample 16 – Sample 17
Aroma & Flavor Ethyl Acetate
• <50 ppm solution: indistinctly fruity, may be a positive attribute
• 50-150 ppm: slightly sour, solventy • >150 ppm solution: harsh, sour,
reminiscent of nail polish remover at higher concentration
• Sample presented is 120ppm. • A component of vinegar (along with acetic
acid)
Aroma and Flavor
• Ethyl Acetate Classified as volatile acidity • Temporary byproduct of normal
fermentation (in moderate levels) • A product of acetic acid and ethanol
(warning sign of acetification) • Directly from Zymomonas (bacteria),
especially in French cider
Aroma & Flavor Acetaldehyde
• Sensed as: Grassy taste, raw apple skins, bruised apples, green apples
• At higher levels it may be a sign of cider sickness (Framboisé)
• Reminiscent of banana peel or rotten lemon
• Produced from pyruvate intermediate caused by Zymomonas infection
Aroma & Flavor Acetaldehyde
– Zymomonas is resistant to SO2 treatment – Stopped by pH less than 3.7 and lack of glucose/
fructose – Zymomonas likes warm temperature 25-30
degrees C (77-86 degrees Fahrenheit)
Aroma & Flavor
• Sensed as: buttery, artificial butter flavor, butterscotch flavor, rancid butter
• 0.2-0.4 ppm may round out flavor in some ciders but there is no consensus on desirability
• Greater than that (especially above 1 ppm) it becomes a clear detractor
• Sample used is 2 ppm
Aroma & Flavor
• Fusel esters
Isoamyl Acetate
Phenylethyl Acetate
Phenylalanine Leucine Valine Threonine E)-2-octenoic acid
ethyl ester
Propyl Acetate Amyl Acetate
Aroma & Flavor Fusel Esters
• Fusel esters are produced by yeast during fermentation.
• Several yeasts are offered by various suppliers to enhance this character
• Acetates added as “natural flavor” blur the lines between cider as a craft product and manufactured commodity
• Sample presented is a blend of propyl, amyl, isoamyl and phenethyl acetates
Aroma & Flavor “The 4-Es”
• 4-ethyl phenol (plastic Band-Aid, mothballs, dog feces) 500 ppb
• 4-ethyl guaiacol (smoky ham, clove, spicy) 1 PPM
• 4-ethyl catechol (barnyard, horse blanket) 2 2 ppm
• Commonly found in English West Country style ciders
Aroma & Flavor “The 4-Es”
• Produced by lactobacillus • Legal caveat: It is starting to be more
apparent which bacilli produce more desirable results. However the only bacteria currently approved by the TTB for MLF in wine is Oenococcus oeni (nee Leuconostoc oeni).
Aroma & Flavor
• Fruity Oils
Hexanol
Butanol Amyl Alcohol Isoamyl Alcohol
Hexenal Hexenol
Ethyl Acetate
Aroma & Flavor • Sample 14 X Reference • Interactive!
• Add the contents of the vial to the base a little at a time
• Where do you like it? ¼, ½, all of it?
Aroma & Flavor • Barrel Extract
Furans Toast / Sweet
Vanillin Vanilla / Wood
Eugenol Cresol
Spice / Smoke Whiskey Lactone
Coconut / Wood
Aroma & Flavor Mousiness
• At near-threshold levels it reminds some people of Cheerios (toasted oat cereal)
• At higher levels it reminds people of the bottom of a rodent cage or wet animal fur
• A serious fault in cider when detected
Aroma & Flavor Mousiness
• Ability to detect mousiness varies greatly from person to person
• Potentially a source of significant disagreement between people evaluating cider
Aroma & Flavor Mousiness
• Source: Lysine non-thermal Malliard products • Stable at low pH (high acid) • Volatile at higher pH (reduced acid) • Volatilizes to various degrees in saliva in the mouth
Aroma & Flavor Mousiness
•Not caused by brettanomyces but related to conditions that favor brett: • Oxygenation poor handling or storage conditions • Low SO2
-Not enough added -No free SO2 remaining due to being bound by products of excessive amount of rotten fruit
Aroma & Flavor Mousiness
Baking soda mouth rinse -Temporarily increases sensitivity to mousiness for most people by raising pH of the mouth -Useful in competitions in verifying presence of mousiness during judging (and settling disagreement) -No special recipe—just a small spoon of baking soda stirred into a glass of water.