Physicochemical and sensorial characterisation of Argentine ciders

Abstract

This work reports the physicochemical and sensorial characteristics of industrial and artisanal ciders from the Patagonia and Cuyo region of Argentina. Argentine cider has been undervalued by consumers in 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 the first o f its kind for cider. Principal components analysis of the physicochemical data grouped the ciders by their manufacturing type (industrial or artisanal). Cluster analysis identified three groups of ciders defined by their alcohol and reducing sugar content. Most of the industrially made ciders were sweetened whereas the artisan ciders generally had the lowest sugar content. Correspondence analysis of the sensorial data revealed that the assessors found more differences in aroma than in taste. On tasting, alcoholic and oxidation notes differentiated 56.5 and 60.9% of the ciders respectively.

Quantitative sensory characterisation of, and distinction between, Argentine ciders

“…While beer and wine are the most consumed alcoholic beverages in Argentina ( 1 ) , the cider industry produced some 900,000 hL of cider in 2017. In comparison, production in Europe ‐ which is focussed on carbonated cider – is dominated by the UK with 5,800,000 hL, followed by France (1,300,000 hL), Germany (1,100,000 hL) and Spain (800,000 hL) ( 2 ) . In the USA, production in 2015 was 2,000,000 hL ( 3 ) .…”

“…In the USA, production in 2015 was 2,000,000 hL ( 3 ) . Argentina mostly produces carbonated cider while in other countries with a longer cider making tradition (such as Spain), natural cider – cider with just endogenous carbon dioxide ‐ is produced ( 2 ) . Cider consumption in Argentina is significant during the Christmas holidays, with larger producers seeking to promote the consumption of cider throughout the year ( 2 ) .…”

“…Argentina mostly produces carbonated cider while in other countries with a longer cider making tradition (such as Spain), natural cider – cider with just endogenous carbon dioxide ‐ is produced ( 2 ) . Cider consumption in Argentina is significant during the Christmas holidays, with larger producers seeking to promote the consumption of cider throughout the year ( 2 ) . The cider consumed in Argentina is mainly produced at a large, industrial scale with artisanal cider boosted by entrepreneurs new to the sector ( 2 ) .…”

“…Cider consumption in Argentina is significant during the Christmas holidays, with larger producers seeking to promote the consumption of cider throughout the year ( 2 ) . The cider consumed in Argentina is mainly produced at a large, industrial scale with artisanal cider boosted by entrepreneurs new to the sector ( 2 ) .…”

“…Research in cider production, composition and product improvement has existed for many years. Uthurry et al ( 2 ) characterised Argentine ciders physicochemically and sensorially from a qualitative viewpoint, but there are no reports on the quantitative sensorial analysis of Argentine ciders. The cider produced in other countries, however, has been the subject of much quantitative analysis.…”