Physicochemical and sensorial characterisation of Argentine ciders

CARLOS UTHURRY WEINBERGER; MARÍA JOSÉ SUSCA; JOSEFINA MAGDALENA FONTANINI; JUAN ALEJANDRO GRESIA; CRISTIAN ANDRÉS BEZIC; ANA MARÍA CAPONI; MARÍA LUISA FRANCHI

JOURNAL OF THE INSTITUTE OF BREWING

INST BREWING

Lugar: Londres; Año: 2019

0046-9750

Este trabajo se encuentra aceptado con cambios menores, por lo cual la versión adjunta es pre-print. This work reports the physicochemical and sensorial characteristics of industrial and artisanal cidersfrom Patagonia and Cuyo region of Argentina. Argentine cider has been undervalued by consumersin recent years and the academic and manufacturing sectors are looking to respond to this challenge.A novel sensorial panel for evaluating Argentine cider was developed; which to our knowledge is thefirst of its kind on cider. Principal components analysis of the physicochemical data grouped the ciders by their manufacturing type (industrial or artisanal). Cluster analysis returned three groups ofciders defined by their alcohol and reducing sugar contents. Most of the industrially made ciderswere sweetened whereas the artisan ciders generally had the lowest sugar contents. Correspondenceanalysis of the sensorial data revealed the assessors found more differences in the aroma than intaste. Alcoholic and oxidation notes at tasting differentiated 56.5 and 60.9% of the cidersrespectively.