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Cider Sensory Evaluation Guide: A Peer-reviewed Extension Publication For Cider makers, Cider distributors, and Researchers

There is no research-based peer-reviewed guide for understanding both the theory and practice of cider evaluation. Knowledge of the techniques for assessing cider-specific sensory properties and of the factors that underlie cider’s sensory characteristics is critical for cider makers to provide a consistent high-quality cider product. Additionally, this information can be used by university instructors who are teaching the principles of cider making. We have conducted cider research at Washington State University for more than 10 years, and our multidisciplinary team (horticulture, pomology, food science) is well prepared to meet this information need. We have developed an outline for the manual and are ready to commence writing. This project is well suited for a BIOAg Extension Mini-Grant as this manual will extend research-based information that we have developed through our cider research program. Further, this manual will support continued growth in the regional cider industry, which in western Washington are small-scale, sustainable, and organic orchards. BIOAg funding is being requested for the purpose of translating existing research information into an Extension manual that will support the Washington cider industry and stimulate new research initiatives.

Grant Information

  • Project ID: 183
  • Project Status: Ongoing

2018

  • Principal Investigator(s): Miles, C.
  • Investigator(s): Alexander, T., Ewing, B.
  • Grant Amount: $9924