Cider Research Articles

Shaping closed-loop supply chain dynamics: Mitigating the bullwhip effect and improving customer satisfaction in production systems with material reuse

Modern societies are currently transitioning towards more circular economic models to reduce environmental impacts and leverage economic opportunities. Managing the emerging supply chains, more complex and uncertain, poses a considerable challenge for many organisations. This work examines the dynamic behaviour of these closed-loop systems under different replenishment policies and varying levels of product returns and lead times. We model a generalised multi-level, closed-loop supply chain of a production system with material reuse, drawing inspiration from the real-world operations of cider makers in Spain. We investigate its ability to effectively and efficiently satisfy the consumer through four performance metrics: fill rate, bullwhip ratio, inventory cover, and reuse demand share. Through experimentation techniques, we observe that the highest performance is generally obtained when the retailer applies a pure pull policy while the manufacturer adopts a level scheduling policy. This strategy, built on lean principles, can achieve much lower operational costs while providing similar, or even better, service levels compared to more popular and complex alternatives. Based on our findings, we provide a set of actionable managerial implications that would help supply chain professionals successfully implement and manage these supply chains.

Sex differences in acute myocardial infarction - Preliminary results from an umbrella review

Abstract Background Cardiovascular disease (CVD) is the leading cause of premature death among women, and the negative impact on public health is profound. Women have higher rates of comorbidities, complications such as stroke, in addition to higher mortality compared to men (1-6) and targeting sex-related differences regarding the treatment of CVD in women is of great importance to prevent the number of CVD events. The purpose of this study was to get an overview of the systematic reviews and meta-analyses investigating sex differences in patients with acute myocardial infarction (AMI) the past 10 years. Methods A systematic search was carried out in Epistemonikos, the largest database of systematic reviews that screens PubMed, Cochrane, Embase, CINAHL, PsycInfo and others (i.e., currently nine databases) (7, 8). The search was conducted 12 January 2024, with the general search strings: (1) sex differences OR gender differences AND myocardial infarction, (2) sex differences OR gender differences OR women OR female AND myocardial infarction. The search was restricted to systematic reviews conducted the last 10 years. Results Forty-nine (search 1: 19, search 2: 30) systematic reviews and meta-analyses were identified, and five studies investigating sex differences in relation to AMI were included. Two systematic reviews, Babioakis (2021) and Meer (2015), reported of longer door-to-balloon (D2B) time and/or symptom-to-balloon (S2B) time in female patients presenting with STEMI and referred for PCI, compared to male patients (9). Chaudhary (2022) investigated adverse event of MINOCA (more commonly in women/ younger age (51-59 years) and reported higher risk of MACE among women than men (10.1% vs. 9.1%, OR 1.15, 1.04-1.23), in addition to higher incidence of stroke (3.5% vs. 2.2%, OR 1.3, 1.01-1.68), however no significantly differences were observed for all-cause mortality, non-fatal AMI, and cardiovascular readmissions between the groups (10). Three systematic reviews reported of higher risk of mortality after STEMI among women, compared to men (11-13). Xi (2022) reported of higher risk of short-term mortality (RR, 1.73; 95% CI 1.53 to 1.96)) (adjusted RR, 1.24; 95% CI 1.11 to 1.38) (13), Pancholy (2014) reported of higher risk of in-hospital mortality (RR, 1.93; 95% CI, 1.75-2.14) (adjusted RR, 1.48; 95% CI, 1.07-2.05) (11), and van der Meer (2015) reported of higher crude short- and long-term mortality in women, in addition to less use of GP IIb/IIIa inhibitors in women, compared to men (women 51%, men 57%) (12). Conclusions Our umbrella review revealed that women had longer timeline for treatment in AMI, had less use of medication and higher risk of mortality and MACE compared to men. Clinical practice needs further improvements in management in female patients.

Contextualizing hard cider flavor language and market position

Abstract This paper investigates the market position of hard cider within the broader alcoholic beverage market. The first experiment identifies two distinct consumer segments—around 40% prioritize flavor attributes, while 53% prefer production information. The second experiment utilizes a basket- and expenditure-based choice experiment and a multiple discrete choice extreme value model to assess hard cider's standing among commonly consumed alcoholic beverages. Results reveal that hard cider is perceived as a complement to red and white wine but is independent from beer. The study suggests marketing hard cider in conjunction with white wine to capitalize on observed complementarity. Emphasizing the importance of addressing both consumer segments—those valuing flavor notes and those prioritizing production information—the research offers valuable insights for optimizing hard cider market strategies.

Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques

AbstractFlavor wheels are visual tools built from standardized sensory lexicons that are used in many different industries to improve communication, marketing, and quality discrimination among products. To date, flavor wheels have been developed for spices, coffee, wine, beer, and many other foods and beverages—yet no flavor wheel has been constructed for hard cider. While there is no single established method for constructed flavor wheels, most approaches are based on sensory descriptive analysis (DA) and free word sorting activities that investigate the semantic similarity and dissimilarity of descriptive terms. This research study utilized multiple DA studies for the generation of a sensory lexicon, followed by independent word sorting tasks with cider industry professionals (N = 40) and untrained consumers (N = 58) to establish two flavor wheels that are broadly understandable to a variety of industry stakeholders. Based on the results of DISTATIS and additive tree partitioning, this research showcases a workflow for developing and refining flavor wheels that incorporate both stakeholder and researcher input and can be built upon by other analysts.Practical ApplicationsThis research demonstrates an accessible methodology for developing flavor wheels that incorporates input from diverse parties and considers the semantic associations of terms used by cider consumers and industry professionals. The proposed methodology is a useful framework for other sensory scientists seeking to efficiently develop flavor wheels for multiple audiences. As a demonstration, this research also delivers two flavor wheels—one that highlights discrepancies in how industry consumers and producers semantically understand sensory experiences compared to trained sensory personnel, and a second wheel that showcases how hard cider can more objectively be described. Together, these flavor wheels are tools for improving sensory communication, education, and marketing in the US hard cider industry.

Foliar urea applications to apple trees increase yeast assimilable nitrogen, amino acids, and flavor volatiles in fruit and hard cider

Volatile compounds are a crucial component of hard apple (Malus ✕domestica Borkh.) cider aroma, flavor, and consequent marketability. Amino acids are used by Saccharomyces cerevisiae yeast in the production of volatiles and their precursors. This study hypothesized that foliar applications of nitrogen to apple trees would elevate the concentration of amino acids in the fruit, thus increasing the concentration of sensorially distinguishable aromatic volatiles in cider. In this experiment, urea foliar fertilizer was applied to ‘Ellis Bitter’ and ‘Harry Masters Jersey’ apple trees to create Control (0 applications), Low (3 weekly applications), and High (5 weekly applications) treatments. Total leaf nitrogen increased with the number of foliar urea applications, demonstrating plant uptake. The total fruit yield and fruit efficiency (total harvested fruit mass relative to trunk cross-sectional area) did not differ among treatments within the same cultivar. Similarly, fruit maturity, size, total phenolics, pH, and soluble solids concentration did not differ among treatments. Yeast assimilable nitrogen (YAN) and amino acids in the juice increased with the number of foliar urea applications, as did fermentation rates. Relative to the Control, the High treatment had 130% greater YAN in ‘Ellis Bitter’ and 145% in ‘Harry Masters Jersey’. Over 90% of the YAN in all juice samples was composed of primary amino nitrogen (PAN), and the majority of the PAN among all treatments was asparagine. Ester and fatty acid content in hard ciders increased with the number of urea applications; however, higher alcohols showed a mixed relationship with the number of applications in the cultivar ‘Ellis Bitter’. Aroma and flavor differences among treatments were discernible by triangle discrimination test panelists; however, the specific sensory differences were not easily identifiable with untrained panelists. This study demonstrated that late season foliar urea applications to apples trees can increase juice YAN and aromatic compounds in finished cider.

Fermentation Process Effects on Fermented McIntosh Apple Ciders

This research is the first study of McIntosh apple cider fermentation using different must treatments. The must materials included standard pressed juice, the common cider fermentation material, mash, direct from the apple shredder both with and without pectinase additions, and finally, pomace. These four treatments caused multiple differences from the standard hard ciders from juice, starting with the apple must characteristics, following through the yeast fermentation processes, and carried into the final ciders. Initial apple musts had different sugar content, pH, acids, total phenolics, and antioxidant activities. Although juice contained more total phenolics and had more antioxidant capabilities, it contained lower levels of yeast assimilable nitrogen. The sugar consumption dynamic changes had a differential dynamic trend but did not alter the capacity for complete apple cider fermentation. From the fermentation color dynamic changes, it indicated that must materials would have effects on color-changing amplitudes. Juice treatment had the largest changes from the must. Pomace and mash with pectinase had fewer color changes in multiple color values (L*, a*, b*). The mono phenolics in the final cider indicated that pomace ferments contained the least hydroxycinnamates but a similar amount of total flavanols as juice-fermented ciders. Cider from the juice contained the least flavonols, whereas the mash, both with and without pectinase treatments, had the largest amount of flavonols. This work will provide some applicable information for apple cider fermentation from the apple wastes in the cider industry.

Alcoholic beverage types consumed by population subgroups in the United States: Implications for alcohol policy to address health disparities.

We aimed to identify alcoholic beverage types more likely to be consumed by demographic subgroups with greater alcohol-related health risk than others, mainly individuals with low socio-economic status, racial/ethnic minority status and high drinking levels. Fractional logit modelling was performed using a nationally representative sample of US adult drinkers (analytic N = 37,657) from the National Epidemiologic Survey on Alcohol and Related Conditions Waves 2 (2004-2005) and 3 (2012-2013). The outcomes were the proportions of pure alcohol consumed as beer, wine, liquor and coolers (defined as wine-/malt-/liquor-based coolers, hard lemonade, hard cider and any prepackaged cocktails of alcohol and mixer). Adults with lower education and low or medium income were more likely to drink beer, liquor and coolers, while those with a 4-year college/advanced degree and those with high income preferred wine. Excepting Asian adults, racial/ethnic minority adults were more likely to drink beer (Hispanics) and liquor (Blacks), compared with White adults. High- or very-high-level drinkers were more likely to consume liquor and beer and less likely to consume wine (and coolers), compared with low-level drinkers. High-level and very-high-level drinkers, who were less than 10% of all drinkers, consumed over half of the total volume of beer, liquor and coolers consumed by all adults. Individuals with low socio-economic status, racial/ethnic minority status or high drinking level prefer liquor and beer. As alcohol taxes, sales and marketing practices all are beverage-specific, targeted approaches to reduce consumption of these beverages, particularly among individuals with these profiles, are warranted.

Patulin contamination of hard apple cider by Paecilomyces niveus and other postharvest apple pathogens: Assessing risk factors

Hard apple cider is considered to be a low-risk product for food spoilage and mycotoxin contamination due to its alcoholic nature and associated food sanitation measures. However, the thermotolerant mycotoxin-producing fungus Paecilomyces niveus may pose a significant threat to hard cider producers. P. niveus is known to infect apples (Malus xdomestica), and previous research indicates that it can survive thermal processing and contaminate finished apple juice with the mycotoxin patulin. To determine if hard apple cider is susceptible to a similar spoilage phenomenon, cider apples were infected with P. niveus or one of three patulin-producing Penicillium species and the infected fruits underwent benchtop fermentation. Cider was made with lab inoculated Dabinett and Medaille d'Or apple cultivars, and patulin was quantified before and after fermentation. Results show that all four fungi can infect cider apples and produce patulin, some of which is lost during fermentation. Only P. niveus was able to actively grow throughout the fermentation process. To determine if apple cider can be treated to hinder P. niveus growth, selected industry-grade sanitation measures were tested, including chemical preservatives and pasteurization. High concentrations of preservatives inhibited P. niveus growth, but apple cider flash pasteurization was not found to significantly impact spore germination. This study confirms that hard apple cider is susceptible to fungal-mediated spoilage and patulin contamination. P. niveus is an important concern for hard apple cider producers due to its demonstrated thermotolerance, survival in fermentative environments, and resistance to sanitation measures.

Apples to advocacy: Evaluating consumer preferences for hard cider policies

AbstractHard cider is a sector of a maturing craft beverage industry that continues to experience growth in the United States. Cider is also experiencing challenges, however, such as competition from other alcohol markets, changing consumer preferences, the supply chain, and inflationary pressures. National policy changes may help promote more optimal outcomes for this sector, but public support is important to policy formation. This study uses survey data from a best-worst scaling experiment of consumers in four leading cider-producing states (Michigan, Washington, Wisconsin, and Vermont) to understand preferences toward ten broad cider policy initiatives. The results of multinomial logistic modeling reveal that consumers prefer policies mandating ingredients, nutrition facts, and allergen labeling across all ciders. The least preferred policy initiatives include allowing producers to use vintage on labeling and funding regional cider development. These results have important implications for stakeholders across the industry, including the benefits of labeling disclosures in marketing and the need to improve public awareness of barriers to cider industry development.

“The uniqueness of one apple versus another.” Exploring producer perspectives of hard cider in the Northeast and Mid-Atlantic United States

ABSTRACT Hard cider is growing in popularity throughout the United States (US). Though many scholars have investigated quality and trends in the expanding US cider industry, still little is known about cider producers’ opinions of the products that they make. How do American cider producers value and emplace value onto cider as the industry grows and competes with the broader alcoholic beverage market? This study explored producer perceptions of American hard cider by employing 21 semi-structured interviews with cider-makers throughout Virginia, Vermont, and New York – three leading cider producing states in the Northeast and Mid-Atlantic US. Interview sessions were subject to reflexive thematic analysis for themes related to preference, consumption, and cider-making. Results suggest that cider producers broadly prefer complex flavors and cider made with cider-specific apples. Yet, cider producers ascribe to a diverse spectrum of values related to the cider-making process, agriculture, and business goals, which influence their preferences and the experiences that they create for other consumers. This research also identifies a chasm in how American “cider” is being constructed and valued, offering broad implications for the domestic cider and apple agriculture industries as well as a template for bridging the divide between producer- and consumer-based food studies.

Fruitlet Thinning Improves Juice Quality in Seven High-tannin Cider Cultivars

Over 3 years (2016–18), tree productivity, biennial bearing, return bloom, and fruit quality were evaluated for seven high-tannin cider apple (Malus ×domestica Borkh.) cultivars. Five treatments were evaluated on each of the seven cultivars: hand-thinned of all fruit (a zero crop load treatment); hand-thinned to crop densities of three, six, or nine fruit/cm2 trunk cross-sectional area (TCSA); or left unthinned. In this paper, we report on the fruit maturity and juice quality properties that were analyzed for the three nonzero crop load treatments and the unthinned control. The effects of crop load on fruit maturity, as measured by starch pattern index and preharvest drop, were cultivar dependent. Crop density (fruit/cm2 TCSA) had a significant effect on all fruit maturity and juice quality variables, although effects were weakest in the “off” year (2017) for the whole planting when initial fruit set was low. As crop density increased, total poly phenols, titratable acidity, soluble solids, and primary amino nitrogen decreased in the juice of all seven cultivars. A partial budget analysis indicated that the reduced costs of nitrogen supplements due to increased primary amino nitrogen concentration alone would not justify cost of chemical or hand-thinning. By extrapolating the spring flowering density in the fourth year to potential fruit yields at harvest, we found that reducing crop load was projected to increase cumulative total polyphenol yields per tree over the long term. For the cultivars in this experiment, a target crop density of nine fruit/cm2 was found to adequately decrease biennial bearing while also not diminishing juice quality for hard cider production. High-tannin cider apple growers should consider juice quality, particularly tannin production, when making crop load management decisions.

Appeal of the Apple: Exploring Consumer Perceptions of Hard Cider in the Northeast and Mid-Atlantic United States

Alcoholic or “hard” cider is experiencing a resurgence in popularity, particularly throughout the Northeast and Mid-Atlantic regions of the United States. Yet, many stakeholders struggle to understand how consumers define and distinguish hard cider from the sea of options in the saturated alcoholic beverage market. This study aimed to explore consumer preferences for hard cider using a phenomenological, qualitative approach. The research comprised 14 focus groups with regular cider consumers (99 participants) throughout three leading cider-producing states in the Northeast and Mid-Atlantic United States: Virginia, Vermont, and New York. All focus group sessions were subject to reflexive thematic analysis for themes broadly related to cider product preference and the cider-drinking experience. Results of the study suggest that cider preference is motivated largely by sensory quality in addition to various other factors including perceived health effects, regionality and proximity, the drinking occasion, and product information. Results also emphasize the importance of nostalgia in cider sensory experiences, as well as the role of social norms in consumer valuation of cider products. Overall, this research highlights diverse consumer preferences for cider and serves as a framework for using qualitative research methods to explore consumer preferences in the food and beverage industries.

Fire blight susceptibility of select cider apple cultivars

There is increasing interest in growing apple cultivars ( Malus domestica Borkh.) of European origin for the production of hard cider in Canada; however, little is known about their susceptibility to fire blight (FB). FB can spread rapidly through apple (and pear) orchards causing extensive tree mortality and economic loss. Twenty-eight promising cider cultivars were evaluated over a 7 year period, and in their seventh year of production they were severely naturally infected by an Erwinia amylovora outbreak causing FB. Herein, we report the bloom and harvest dates and tree mortality that developed largely as secondary shoot blight in the summer of 2021. Overall, the cultivars could be classified according to relative susceptibility to FB, based on percentage tree mortality after 7 years: Enterprise (0%); GoldRush and Porter’s Perfection (<20%); Binet Rouge, Kingston Black, Cline Russet, Dabinett, Grimes Golden, Frequin Rouge, Crimson Crisp®, Cox Orange Pippin, and Muscadet De Dieppe (20%–40%); Calville Blanc d’Hiver, Bramley’s Seedling, Yarlington Mill, Michelin, Bulmers Norman, Stoke Red, Golden Russet, Breakwell, Esopus Spitzenberg (50%–90%); Brown Snout, Medaille d’Or, Michelin, Brown’s Apple, Sweet Alford, Tydeman Late, Ashmead’s Kernel, and Tolman (90%–100%). This study highlights the importance of selecting FB tolerant cider cultivars and following best management orchard practices to reduce the spread and prevent infection, which can be achieved by using FB-resistant rootstock, controlling rootstock suckers, FB prediction models, and limited use of antibiotics, biologicals, and careful nitrogen application to regulate tree vigor.

Sensory descriptive analysis of hard ciders from the Northeast and Mid-Atlantic United States.

Although alcoholic or "hard" cider is a beverage of growing popularity throughout the Northeastern and Mid-Atlantic United States (US), the industry lacks a consistent language for describing the sensory quality of its products. The main objective of this research was to explore the sensory attributes that can be used to describe a large representative sample (N=42 samples) of ciders from Virginia, Vermont, and New York, using classical descriptive analysis (DA). The secondary objective of the research was to determine if cider samples' sensory attributes differ based on extrinsic factors, such as style, packaging, and apple varieties. The study was conducted using a standard DA: 8 panelists were trained for 13h to develop a lexicon of aroma, taste, and mouthfeel descriptors for 42 cider samples (15 single varietal ciders, 27 blended ciders). Then, subjects evaluated each cider in duplicate for all descriptive attributes in standard sensory-evaluation conditions. Results were analyzed to determine overall differences among the individual cider samples, geographic origins, cider styles, and packaging formats, as well as significant differences across individual attributes. Herein, we report on 29 attributes that can be used to discriminate cider samples, as well as a subset of attributes which differentiate ciders based on extrinsic product variables. These results provide a framework for describing ciders from the Northeast and Mid-Atlantic regions of the US, which may be further generalizable to other North American ciders. As well, these results highlight the potential for more descriptive, sensory-based style guidelines may inspire future research related to cider production practices and terroir.

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range of compounds responsible for the organoleptic qualities of cider. In this study, basic cider quality parameters were measured to investigate the influence of six yeast strains on cider made from three apple varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement of pH, titratable acidity, and total phenolic content revealed that yeast can influence cider attributes, albeit variety and season dependent. Descriptive sensory analysis using a trained sensory panel was conducted on cider made from ‘Pink Lady’ apples and the same six yeast strains. The sensory panel significantly differentiated the yeast strains on the attributes of ‘fresh apple’, ‘earthy’ and ‘pear’. Identifying the variety specific influence of individual yeast strains on chemical and sensory characteristics of apple cider will provide cider makers with an enhanced understanding when choosing yeast strains.

Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale

The growing popularity of hard cider in the United States has been accompanied by an inconsistent understanding of the nature and importance of consumers’ perception of dryness and sweetness in the product. In 2018, the New York Cider Association proposed the Merlyn Dryness Scale as a tool to predict cider dryness using basic cider chemistry, but this approach has yet to be validated in sensory experiments. In the current study, panelists (N = 48) evaluated three different commercial ciders served at two different temperatures (2 °C and 22 °C) in three parts: by rating the dryness of the sample on a line scale equivalent to the range of the Merlyn Dryness Scale, by using a simple check-all-that-apply (CATA) tool that included dryness, and by rating their overall liking on a 9-point hedonic scale. The results indicated that the Merlyn Dryness Scale may not achieve its goal of predicting perceived dryness in cider, as consumers perceived cider samples to be more dry than was suggested using Merlyn Scale chemical procedures. Contrary to expectations, the serving temperature of the cider samples did not significantly impact perceived dryness rating but did influence overall liking. This study suggests that predicting sensory dryness from cider-chemistry parameters requires further study.

The biochemical and physiological basis for hard cider apple fruit quality

Societal Impact StatementFermented “hard” cider is currently experiencing a resurgence in popularity. While there is a long history of cultivating apple trees with fruit quality characteristics intended specifically for cider production, there is a dearth of cider‐specific apple production in many emerging cider producing regions, such as North America. To help bolster the emerging cider industry and identify topics that warrant further research, this review article describes the biochemistry and physiology of apple fruit quality from a cider producing perspective.SummaryThe United States and Western Europe have a long history of alcoholic “hard” cider production made from the fermented juice of apples (Malus spp.), especially in regions where cultivation of European grapevines (Vitis vinifera) for wine was climatically limited. While all apples contain fermentable sugars, in many regions, cultivars were selected, named, and propagated specifically for fermentation. This review highlights fruit quality attributes that are important for cider production and that are distinct from fresh‐market apple fruit and wine grapes. Polyphenol profiles, yeast assimilable nitrogen composition, carbohydrates, organic acids, pectin, and volatile aroma compounds are discussed as they relate to cider quality.

Mechanically Harvesting Hard Cider Apples Is More Economically Favorable than Hand Harvesting, Regardless of Farm Scale

Harvesting labor is the largest annual variable operating expense for apple (Malus ×domestica) orchard enterprises and is subject to escalating costs and shortages. In Europe, much of the cider apple harvesting is done with machinery, greatly reducing production costs. However, despite a rapid increase in hard cider production in North America over the past 15 years, mechanical cider apple harvesting has not been widely implemented. In this study, we compared mechanical with hand harvesting costs for model 5-, 15-, and 60-acre cider apple orchards located in New York using a partial budget model. Scale-appropriate harvesters were identified for use at each farm scale. Sensitivity analyses were used to test the cost differential for using each piece of machinery on varying orchard sizes and to model changes in labor costs. Across all orchard scales, we found that mechanically harvesting cider apples was more profitable than hand harvesting, with larger operations breaking even sooner and realizing greater returns than operations using hand harvesting. Mechanical harvesting costs broke even with hand harvesting in years 16, 7, and 5 and by year 30 reduced cumulative harvesting costs by 23%, 52%, and 53% in our 5-, 15-, and 60-acre model orchards, respectively. Increasing the orchard size resulted in greater returns from mechanical harvesting. Using the machinery in the 15-acre orchard scenario on a 30-acre farm resulted in costs breaking even with hand harvesting in year 3; by year 30, the cumulative costs resulted in 66% lower harvesting costs than hand labor. Mechanical harvesting remained profitable when labor wages were decreased and became more profitable in scenarios with increasing wages. For example, in the 60-acre orchard, mechanical harvesting cost 41% less than hand harvesting with a 2% annual compounding decrease in labor wages; with 2% annual compounding increase in labor wages, the mechanical harvesting cost was 63% less than hand harvesting. In addition to the cost savings, mechanical harvesting allows for harvesting cider apples with fewer logistical challenges, such as contracting, housing, and transporting migrant labor.

Cider and dessert apples: What is the difference?

Societal Impact StatementApples are among the most widely consumed fruits in the world, with a third of all apples being pressed into apple juice or fermented into cider. Cider has grown in popularity in Canada and the United States, and North American cider makers are increasingly interested in using traditional European ‘cider apples’ rather than using commonly grown ‘dessert apples’ that are grown primarily for fresh consumption. While we find that commonly grown dessert apples do differ from European cider apples for a small number of cider making characteristics, our results show that dessert apples are most often indistinguishable from cider apples across 10 traits. Our work provides a first step towards quantifying the differences between these two apple types.

Demographics, Alcoholic Beverage Purchase Patterns, and Attitudes Driving Hard Cider Expenditures

Demographics, Alcoholic Beverage Purchase Patterns, and Attitudes Driving Hard Cider Expenditures