The Professional Handbook of Cider Tasting
by Travis Alexander, Brianna Ewing
Description
In recent years, with the rise of the craft beverage movement, the cider industry has been through a period of rapid commercial and non-commercial growth. Tasting and quality control is a core aspect of successful cider making and it is essential for industry and researchers to characterize cider using a standard, quantifiable metric. This book is a research-based text for understanding both the theory and practice of effectively evaluating the sensory properties of cider.
The Cider Tasting Professional Handbook includes content on the physiological basis of sensory evaluation, effective profiling of sensory evaluation, types and styles of cider, origins of cider quality attributes and direction for pairing cider with foods. The book also:
- Covers a broad range of cider tasting techniques with associated technical explanations.
- Provides data and research-driven information.
- Contains sample sensory evaluation sheets, a tasting wheel, and guidance for creating fresh cider sensory standards and the utilization of various apple cultivars.
Including a summary of the current global cider styles, this is an invaluable resource for commercial cidermakers, non-commercial cidermakers, students on cider production courses, researchers and other industry and stakeholder personnel.
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Foreign rights available. We will positively consider translations of abridged versions of this title. If you wish to receive image and/or design files, please let us know at the beginning of the process and when making an offer. CABI reserves the right to charge an additional fee for such requests, which will be added to the overall fee, and to refuse such requests if the files are not available or for any other reason.
Author Biography
Travis Alexander is a Postdoc in the Department of Horticulture at Washington State University. Travis received his B.S. in Biochemistry from the University of California, San Diego, M.S. in Horticulture from the University of California, Davis, and Ph.D. in Horticulture from WSU. His doctorate work focused on advancing cider apple production through evaluations of mechanized harvest and comparisons of regional cider apple juice quality. Travis's postdoctoral work involves evaluating current metrics of cider apple fruit quality to provide growers with a more optimized means of assessing quality up to and at harvest.; Bri Ewing is a Clinical Assistant Professor in the School of Food Science at Washington State University. Bri teaches the nationally recognized Cider & Perry Production - A Foundation course along with other fermentation workshops. Bri received her B.S. in Molecular Environmental Biology from the University of California, Berkeley and M.S. in Food Science and Technolog
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View all titlesBibliographic Information
- Publisher CAB International
- Publication Date December 2019
- Orginal LanguageEnglish
- ISBN/Identifier 9781789245493 / 1789245494
- Publication Country or regionUnited Kingdom
- FormatPaperback
- Primary Price 30 GBP
- Pages96
- ReadershipProfessional and Scholarly
- Publish StatusPublished
- Copyright Year2019
- Dimensions234 X 156 mm
- Reference Code4982
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