Click here to load reader
Upload
hakhuong
View
212
Download
0
Embed Size (px)
Citation preview
The advice provided in this publication is intended as a
source of information only. TIA does not guarantee that the
publication is wholly appropriate for your particular situation
and therefore disclaims all liability for any error, loss or other
consequence which may arise from you relying on any
information in this publication.
TIA is a joint venture
between the University of
Tasmania and the
Tasmanian Government
Suitability of popular dessert apple varieties for cider production
Main findings • There were distinct phenolic profiles for the
different varieties • Pre commercial harvest fruit had higher total
phenolics and hydroxycinamates • Apple size did not impact on quality for any
variety
Industry Significance • Cider makers can make more informed decisions when purchasing
dessert apple varieties • Apple growers can consider value adding with more confidence
Contact – Supervisors Dr Nigel Swarts, Dr Joanna Jones Perennial Horticulture Centre Tasmanian Institute of Agriculture [email protected] |
Which varieties make the best cider?
Flavour attributes of apples can vary between varieties, size
and at different stages of maturity. Traditional cider is made
from apples high in acid and tannin, so which of our dessert
apples will make the best cider? We tested the following
apple varieties with different maturity and size:
• Varieties: Red Delicious, Royal Gala and Pink Lady
• Maturity: Under-ripe, commercially ripe and over-ripe
• Size: Oversized and undersized commercial seconds
PCA 250-4250nm “Variety” Red Delicious
apples had high
total phenolics
A280 is total
phenolics and A320
reflects
hydroxycinamates
PCA 250-4250nm “Maturity”
Under-ripe apples
had high total
phenolics and
hydroxycinamates
Lachie Girschik, Joanna Jones, Nigel Swarts, Fiona Kerslake and Bob Dambergs School of Land and Food, University of Tasmania
Background
With a national boom in cider consumption, and a vibrant apple industry in Tasmania, there is huge potential
for value adding in our orcharding regions. Traditional cider apples can be hard to come by, so cider makers
are commonly turning to unmarketable dessert apples to meet cider demands.