1

Click here to load reader

Suitability of popular dessert apple varieties for cider ... · apple varieties with different maturity and size: ... Fiona Kerslake and Bob Dambergs School of Land and Food, University

Embed Size (px)

Citation preview

Page 1: Suitability of popular dessert apple varieties for cider ... · apple varieties with different maturity and size: ... Fiona Kerslake and Bob Dambergs School of Land and Food, University

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] |

[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.