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Ciders produced from Norwegian fresh consumption apple cultivars
- Vangdal, E., Kvamm-Lichtenfeld, K.
- Acta horticulturae 2018 no.1205 pp. 527-532
- apples, bitter-tasting compounds, chemical analysis, ciders, cultivars, fermentation, flavor, mixing, raw fruit, sugar content, sugars, titratable acidity, England, Norway, Western European region
- The Hardanger region in the fjord districts of western Norway is famous (in Norway) for their traditional cider. The Hardanger cider (PGI registration “Sider fraa Hardanger” (“cider from Hardanger”)) is different from typical ciders in western Europe (except Kent, England). Fresh consumption apple cultivars are used and sugar addition is accepted. Major apple cultivars grown in Norway are 'Aroma' and 'Gravenstein'. Ciders from these cultivars are fruity and low in bitter compounds. 'Gravenstein' and 'Discovery' apples are recommended for single cultivar ciders. 'Aroma' is preferred as basis for blends. Older cultivars are often less aromatic and less juicy than apples appreciated by consumers today. These old cultivars were used in cider production previously, and added a slightly bitter flavor typical for cider from Hardanger. Sensory and chemical analyses of ciders blended of popular fresh fruit cultivars (80%) and old more bitter cultivars (20%) show that such blends are interesting to consumers. Norwegian apples are in general rather acid (0.7-1% titratable acidity). However, the sweet:acid balance and sugar content after fermentation can be adjusted by sugar addition. Blending juice from 'Bramley's seedling' in 'Aroma' juice before fermentation will give a more fresh and slightly acid cider. As bittersweet cider apples are introduced in Hardanger, the addition of such apples to fresh fruit apple cultivars gives a wider range of cider styles.