Natural Cider - Tasting



The new cider crop is directly tasted from the barrels from the middle of January to the end of April. What started off as product tasting for choosing the cider to bottle for sale, has become an unprecedented culinary tradition.

The cider factories have become a gastronomic attraction offering: tasting cider directly from the barrel accompanied by a preset menu consisting of: cod omelette, fried cod with peppers and T-bone steak, and cheese, quince jelly and nuts for dessert.

Colour - The cider is clean, without suspended particles, the fermentation's carbonic acid will give the cider sharpness and freshness, look at the colour.

Smell - Detect the cider's different aromatic substances, balsamic, floral, fruit or mature smells.

Taste - Detect the 4 elementary tastes: sweet, acid, salty and bitter

Previous aspects

Tasting phases

Visual phase
  • Color: The color of cider ranges from light yellow tone to dark brownish, with green and orange hues.
    The bright colors like yellow, greenish yellow, light brown and orange shades can be considered as natural. The gray and / or dark blue are considered defective.
  • Foam: It is an aspect that is clearly visible to the eye in the glass. It is classified as positive when it disappears soon from the surface, but at the same time forming on the glass emulsion to communicate a haze that disappears from the bottom up, leaving the cider clean and a halo and cream on vessel walls. For this purpose the particle size of the foam must be very small and thin. When this happens they say it makes a good glass.

Aromatic phase
  • Sensations in the nose, aromas: Through the nose we can perceive many details and we need to stop at each one to appreciate the various positive and negative qualities of the product. It is difficult to define which is the ideal scent that should appear in a good cider, but in general, anything that smacks well (aromatic nuances reminiscent of fruits, flowers etc ...), and especially those who remind us of raw material, apple, we can consider them positive.
    However what you can see clearly in some cases are the negative odors.

"NON DESIRABLE" Sensations

The cider is a live and subject to the interaction of various microorganisms element, which may cause changes in the quality of cider. Internal tastings of the Association are made to prevent these changes:

  • Vinegar (Acetic Acid): high levels of Volatile Acidity normally generated by the action of acetic bacteria (in air) or lactic acid (in his absence).
  • Glue (ethyl acetate):glue odor reminiscent Imedio due to high levels of Ethyl Acetate.
  • Aromas of reduced sulfur compounds:
    • Reduced: Smells reminiscent of rotten eggs, standing water caused by sulfur compounds.
    • Borras / Dirty: Scent reminiscent match, caused by prolonged storage on the lees.
    • Sulfur: Scent because recent and / or excessive sulfur addition.
    • Light taste: Taste a small and nasty at the end of the mouth metallic taste. Occur after bottling and exposed to light.
  • Mold: musty smell: may be caused by the kupela or cork.
  • Bitterness or chopped acrylic: Very intense and persistent bitter taste due to an increase of acrolein, lactic acid generating bacteria to metabolize glycerol. Accompanied by a pungent, irritating odor.
  • Oiled: The activation of certain lactic acid bacteria produce polysaccharides which infers a viscous character of the cider.
  • Raspberry essence Disturbance by excessive aeration, veils and flower development (yeast). There is an increased production of Acetaldehyde.
  • Brett Character:Contaminant yeast (Brettanomyces) responsible for the genesis and presence of volatile phenols and causing negative olfactory sensations. Some define it as the smell of stables, horse sweat, worn sock, wet leather, ink, bitumen, etc.

Tasting phase
  • Findings in mouth of the different components of the Natural Cider.
  • Flavour: As for the taste we have to say it's a very special feeling that logically can not be easily classified. Current trends show an acid astringent bitter flavors, and sweet, but with a tendency to acid-astringent. It would be very interesting to know and deepen the characteristics of the raw material (apple cider) and see the evolution after the processing has developed into cider.
  • To get an idea of the different flavors that are interrelated in cider, usually a good exercise is to establish similarities in the most characteristic flavors:
    • Malic Acid Taste: very rough and bitter taste, flavor of green.
    • Taste Acetic Acid: Vinegar.
    • Citric Acid Taste: Lemon, orange.
    • Lactic Acid taste: Yogurt.
    • Bitter Taste: Coffee.
    • Astringent Taste: Endrin, black plum green, unripe persimmon.
    • Sweet Flavor: Sugar and alcohol.
  • They generally occur together and is difficult to see clearly each of the elements.
  • Areas of the language in which first the flavors are perceived (the entire surface of the tongue has receptors for each and every one of the flavors):
    • Sweet: on the tip of the tongue.
    • Acid: on the upper side of the tongue.
    • Bitter: on the back of the tongue.
  • "Tactile" sensations
    • Freshness. Acids.
    • Warmth. Alcohol.
    • Greasiness. Glycerin, polysaccharides.
    • Astringency. Tannins.