170: Is the Cider in your cup Dry or Sweet?

A “Dryness scale” as presented by the New York Cider Association

The session was pre-recorded at CiderCon2019

Goals of this session:

A Sensory Workshop on Perceptions of Dryness/Sweetness in Ciders

This session was a structured sensory analysis of ten commercial New York apple ciders. Participants tasted anonymous ciders of predetermined sugar/acid/tannin contents.

They were assigned to rate each on a 0-to-4 graphic scale from Dry to Sweet, based on its perceived dryness/sweetness.

The workshop data will be discussed, compiled and analyzed to test the usefulness of quantitative systems like the one proposed by the New York Cider Association, intending to inform retail cider consumers about their likely perceptions and preferences in choosing ciders.

Participation was limited to 75 people.

The presentation/tasting was led by Jen Smith the Executive Director of the New York Cider Association

Here are the slides presented during this seminar providing an overview of this session’s track.