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

Knowledge of the underlying factors of cider’s sensory characteristics and the techniques for assessment is critical to the consistent production of high-quality end product. Our research-based peer-reviewed guide provides an understanding both the theory and practice of cider evaluation, information that provides a much needed foundation for teaching or studying the principles of cider making. Our project, led by a multidisciplinary team of horticulturalists and food scientists, provided for the drafting and publishing of the first ever peer-reviewed cider tasting guide. In collaboration with the international non-profit organization Centre for Agriculture and Biosciences International (CABI), The Professional Handbook of Cider Tasting was released to the public on December 19, 2019 (ISBN 9781789245493). This project was well suited for a BIOAg Extension Mini-Grant as it extended research-based information in support of an industry that is dedicated to sustainable and organic production practices.