Alcoholic or "hard" cider, as it is known in the United States, is experiencing a resurgence in popularity worldwide, but most relevantly throughout the Northeast and Mid-Atlantic regions of the United States. Cider has a rich history of being America's drink of choice, beginning with the native apple trees of indigenous communities and the proliferation of apple growing in the original American colonies. Today, cider is becoming popular particularly in the Northeast and Mid-Atlantic where New York, Virginia, and Vermont are the 1st, 8th, 12th ranked states with the most cideries in America. In light of the American cider industry experiencing such a renaissance, leading industry stakeholders and various other scholars have drawn attention to the need for increased clarity regarding consumer and producer perceptions of cider quality, as well as a more comprehensive understanding of cider sensory quality. This dissertation utilizes qualitative research methods, including focus groups and interviews conducted in New York, Virginia, and Vermont, to explore consumer and producer preferences of cider and the cider-drinking experience. In addition, this research employed traditional sensory descriptive analysis (DA) to quantify sensory differences across cider products. Lastly, this research presents findings on the use of biterm topic modeling (BTM), an emergent method of text mining for small datasets, to explore topics of discussion in cider marketing materials for products in the American cider marketplace. This dissertation presents evidence of preferences, sensory perception, and discourse within a snapshot of the current American cider industry. Cider consumers and producers prioritize flavor when discussing cider quality, but also value how cider is made and where it comes from. Consumers, in particular, are nostalgic about the cider-drinking community and culture that is omnipresent in the Northeast. Secondly, the sensory quality of ciders can be discriminated across multiple variables, including region of origin, packaging, and style; suggesting that the sensory space of American cider products is diverse and nuanced. Lastly, when marketing cider products through website platforms, cider producers tend to emphasize topics related to sensory attributes, production elements, food-pairing, flavorings, and apple varieties. With a greater understanding of consumer and producer preferences of cider, cider sensory quality, and cider communication, industry actors and stakeholders may have a more actionable understanding of where the cider industry may be headed with continued growth. As well, this dissertation provides a framework for the use of qualitative and text mining tools to better understand facets of consumption and production, as well as marketing language in the food and beverage space. / Doctor of Philosophy / Cider, the alcoholic beverage made from fermented apple juice, is experiencing a resurgence in popularity worldwide, but primarily throughout the Northeast and Mid-Atlantic regions of the United States. Cider has a rich history of being America's drink of choice, beginning with the native apple trees of indigenous communities and the proliferation of apple growing in the original American colonies. Today, cider is becoming very popular in the Northeast and Mid-Atlantic where New York, Virginia, and Vermont are the 1st, 8th, 12th ranked states with the most cideries in America. In light of the American cider industry growing, there is a need for increased clarity regarding what people like about cider, as well as a better understanding of how cider can taste, beyond just sweet and "apple-y." This dissertation investigates what people like about cider and the cider-drinking experience compared to other alcoholic beverages, how cider tastes, and the language that is used to market cider products on the internet. Findings from this research indicate that taste is the most important quality determining whether someone likes or dislikes cider products; but, people are also interested in learning about how cider products are made and where they come from. Ciders made in the US are diverse in their flavors, and most cider products fall into either a fruity and sweet category, a sour and citrusy category, or a funky category. And, cider flavor can be noticeably different depending on a cider product's packaging, style, or state of origin. Lastly, when marketing cider products through website platforms, cider producers most often mention sensory terms, production-related terms, and food-pairing. Results of this research improve our understanding of cider quality and the cider industry, and methods utilized to conduct this research can serve as a framework for better understanding consumption, production, and product marketing in the whole food and beverage space.

Thesis (M. S.)--Michigan State University. Dept. of Biosystems and Agricultural Engineering, 2006. / Title from PDF t.p. (viewed on Nov. 12, 2008) Includes bibliographical references (p. 139-141). Also issued in print.

The thesis describes the technology of cider making and also making flavoured ciders and ice ciders made by cryoconcentration. Three kinds types of cider were made: classical cider – by fermenting apple juice, cider inspired by Quebeck’s ice cider „cidere de glance“ - by using method of cryoconcentration and cider cryoconcentrated after fermentation „applejack.“ First year was used an apple juice from Idared variety, second year was used Golden Delicious variety. Analytical evaluation contained measurement of antioxidants, alcohol, residual sugar, titrable acidity a pH value.

Hard cider or "cider" is a fermented, alcoholic beverage made from the juice of apples. The cider industry has experienced recent growth within the United States and Virginia. Virginia is one of the largest producers of apples in the United States, and apples are considered a top commodity in the state. Currently, there is inconsistent terminology to describe Virginia cider, and cider producers are using descriptors that are usually associated with beer and wine. Thus, this study aims to identify the distinct sensory profiles of Virginia ciders and to identify drivers of consumer liking. Understanding sensory profiles and drivers of consumer liking for Virginia ciders will aid consumers in understanding what kind of cider styles they prefer and could help producers identify acceptable cider products. A descriptive analysis (DA) was completed to determine a well-defined sensory profile for Virginia hard ciders. The DA consisted of 24 ciders that producers considered to be representative of Virginia and their brands from 16 of the 32 known cider producers in Virginia. In the DA, 6 panelists defined reference standards for 48 descriptors consisting of 20 aromas, 3 tastes, 13 flavors, and 12 mouthfeel attributes. Through M/ANOVA, 22 descriptors were identified as significant, and 6 groups of ciders were identified using Hierarchical Cluster Analysis (HCA). Then, an exploratory consumer study using 8 representative ciders from the DA was conducted with 67 subjects. Subjects were first asked a series of demographic questions, then presented with samples in randomized, sequential, monadic fashion and reported overall liking, purchasing intent, and willingness to pay. Internal and external preference mapping was accomplished with Partial Least Squares Regression (PLS) and Clustering Around Latent Variables (CLV). Three distinct clusters were identified with distinct product and sensory preferences. Finally, basic chemical analyses of all samples were performed. The DA demonstrated that Virginia ciders have distinct sensory characteristics and fall into distinct sensory groups. The 3 consumer clusters found through CLV may represent cider drinkers' preferences in both Virginia and the United States. While no unusual cider chemistry was found, we were able to observe expected connections between chemistry and sensory profiles. / Master of Science in Life Sciences / Hard cider is the fermented beverage made from apples. It is also known as "cider" outside of the United States. In recent years, the cider industry has experienced growth both nationwide, and within the state of Virginia. Usually, ciders are described using words that are used to describe wine and beer. The aim of this study is to define descriptive terminology for Virginia ciders and identify drivers of consumer liking. Understanding sensory profiles and drivers of consumer liking for Virginia ciders will aid consumers in understanding what kind of cider styles they prefer and could help producers identify acceptable cider products. A descriptive analysis (DA) was completed to determine a well-defined sensory profile for Virginia hard ciders. The DA consisted of 24 ciders that producers considered to be representative of Virginia and their brands from 16 of the 32 known cider producers in Virginia. In the DA, 6 panelists defined reference standards for 48 descriptors consisting of 20 aromas, 3 tastes, 13 flavors, and 12 mouthfeel attributes. A total of 22 attributes were identified as being significant, and 6 distinct groups of ciders were identified. Then, an exploratory consumer study using 8 representative ciders from the DA was conducted with 67 subjects. Subjects were first asked a series of demographic questions, then presented with samples and reported overall liking, purchasing intent, and willingness to pay. Three distinct clusters of consumers were identified with distinct product and sensory preferences. Finally, basic chemical analyses of all samples were performed. The DA demonstrated that Virginia ciders have distinct sensory characteristics and fall into distinct sensory groups. The 3 consumer clusters may represent cider drinkers' preferences in both Virginia and the United States. While no unusual cider chemistry was found, we were able to observe expected connections between chemistry and sensory profiles.

No description available.

This thesis is mainly devoted to the production of cider, which has been booming in the Czech Republic in recent years. Emphasis is put on the selection of suitable varieties of apples as well as on the whole technological process of production, from fermentation and ripening to product bottling. The production process is enriched with knowledge from wine-making practices, which could be a useful aid to achieve first-class quality and product diversity, especially regarding the knowledge of maceration and maturing using wood. Part of the thesis is also devoted to malt fermented beverages. It describes the process of making malt and fermentation using brewing yeast. Subsequent treatment options after fermentation and ripening are the same as for ciders and this after-fermentation treatments are associated and valid for both types of beverages. The practical part is devoted to the production of samples of cider and malt fermented beverages. The impact of both apple varieties and brewing/wine yeasts on the sensory quality of ciders is investigated. The last part is devoted to the possibilities of flavoring malt fermented beverages. Sensory analysis was performed on all samples and HPLC analysis was performed on selected samples.

This thesis aims to analyse trade of food products between France and Czech republic. The first chapter features french food industry. The second chapter analyses evolution and trends in import of french food products and possibilities for chzech food on french market. The third part prospects potential of importation of cider to Czech republic.

The purpose of this study was to determine the effects of 30 mL of apple cider vinegar consumption on glycemic response and satiety in apparently healthy adults ages 19 to 30 years using data previously collected by the researcher and major professor. Fifteen students were recruited to participate in this study. During study visits, participants consumed one of two test meals (78 g of farina with and without 30 mL of apple cider vinegar) followed by a capillary blood glucose test every fifteen minutes over the two-hour postprandial period; seven glucose tests in total. Participants marked their hunger satiety score on a scale from negative ten to positive ten representing sensations from painfully hungry to full to nausea. No significant differences were seen in glycemic response between the dietary conditions. Hunger satiety scores were not significantly greater with vinegar when compared to hunger satiety scores without vinegar. The results of this study dispute much of the previous research that has been conducted on various types of vinegar and their effects on glycemic response and satiety. / Department of Family and Consumer Sciences

This diploma thesis is concerned with the issue of marketing strategy for launching a new product. The objective of the thesis is to review steps connected with the launch of new cider Kingswood into the Czech market. The visions of the marketing strategy are compared with the outcome of the consumer research and situation analysis in the field of cider production and sales in the Czech Republic. Conclusions are summarized by SWOT analysis which describes the situation of product Kingswood and forms possible actions and heading of its marketing strategy.

Survival of Listeria monocytogenes in apple, orange, red grape, and white grape juice was evaluated. A six-strain cocktail of L. monocytogenes was used to inoculate (approx. 7 log cfu/ml) fruit juices, which were stored at 4, 10 and 24°C for up to 61 days. Inoculated red grape juice was stored for up to 5 hours only. Samples were withdrawn at appropriate intervals, neutralized with 1.0 N NaOH, serially diluted in 0.1% peptone water, and surface plated onto Tryptic Soy Agar + 0.6% Yeast Extract (TSAYE) and Modified Oxford Agar (MOX), followed by incubation at 32°C for 48 hours. When L. monocytogenes was no longer detected by direct plating, samples were enriched for L. monocytogenes using Listeria Enrichment Broth (LEB), followed by isolation on MOX. L. monocytogenes remained viable in white grape, apple, and orange juices for up to 12, 24 and 61 days, respectively. Over time, recovery of Listeria on TSAYE versus MOX was not significantly different (P>0.05), indicating that limited acid-injury developed during storage. The results of this study demonstrate the ability of L. monocytogenes to survive in apple, orange, and white grape juices during refrigerated and abusive storage conditions. Therefore, measures to prevent or eliminate L. monocytogenes in the fruit juice-processing environment are necessary to ensure the safety of juice products for public consumption. / Master of Science