Sensory Analysis

Question 1

What are the three classifications of clarity in appearance?

Answer 1

Clear, Cloudy, Opaque

Clarity refers to the visual transparency of the cider.

Question 2

List the intensity levels for color.

Answer 2

Pale, Medium, Deep

Intensity describes the saturation of color in the cider.

Question 3

What are the possible colors observed in cider?

Answer 3

Straw, Yellow, Gold, Amber, Copper, Pink, Ruby, Purple, Garnet

These colors reflect the range of cider appearances.

Question 4

Define carbonation levels in cider.

Answer 4

Still, Petillant, Sparkling

Carbonation affects the mouthfeel and perceived freshness.

Question 5

What are the intensity levels for aroma?

Answer 5

Light, Medium, Pronounced

Aroma intensity indicates the strength of scent perceived.

Question 6

Fill in the blank: The sweetness levels in cider are _______.

Answer 6

Dry, Semi-dry, Semi-sweet, Sweet

Sweetness defines the residual sugar content in the cider.

Question 7

What are the acidity levels in cider?

Answer 7

Low, Medium, High

Acidity contributes to the overall balance and freshness of the cider.

Question 8

What are the tannin levels in cider?

Answer 8

Low, Medium, High

Tannins influence the astringency and mouthfeel.

Question 9

List the complexity levels in cider.

Answer 9

Low, Medium, High

Complexity refers to the range and interplay of flavors and aromas.

Question 10

What body levels can be found in cider?

Answer 10

Low, Medium, High

Body describes the weight and fullness of the cider on the palate.

Question 11

What are the finish levels in cider?

Answer 11

Short, Medium, Long

Finish refers to the duration of flavor persistence after swallowing.

Question 12

What does the final assessment of cider evaluate?

Answer 12

Balance, Integration, Character

This assessment summarizes the overall sensory experience.

Question 13

List some primary aromas and flavors in cider.

Answer 13

Pome fruit, Citrus fruit, Stone fruit, Tropical fruit, Red Fruit, Black Fruit, Herbaceous, Herbal, Floral, Spice, Other

These aromas and flavors contribute to the cider’s complexity.

Question 14

What are some examples of pome fruit?

Answer 14

Apple, pear, quince, pear drop, skin or juice; fresh, dried, or cooked

Pome fruits are commonly found in cider production.

Question 15

Fill in the blank: The secondary aromas in cider include _______.

Answer 15

Yeast (lees, autolysis), MLF, Barrel, Phenolics, Other

Secondary aromas develop from fermentation and aging processes.

Question 16

Identify a flaw or fault commonly found in cider.

Answer 16

Hydrogen sulfide (H2S), Mouse, Sulfur dioxide (SO2), Acetic acid, 2,4,6-Trichloroanisol (TCA), Acetaldehyde, Oxidation, Ethyl acetate, Bretanomyces

These faults can negatively affect the cider’s taste and aroma.