What’s in a cider?
By Lisa McLean
Vineland – Ontario consumers are thirsty for more hard apple cider, and the province’s apple sector is poised to deliver. But first, researchers are profiling consumer preference to be sure the industry serves up cider that hits the spot.
The project developed in response to research needs identified in the 2016 Cider Research and Innovation Strategy is a partnership with the Ontario Craft Cider Association and the Ontario Apple Growers. The strategy aims to see seven million litres of Ontario craft cider come to market by 2020.
“Our work is about developing a better understanding of who the cider consumer is, and the sensory, flavour and taste profiles they’re looking for in a cider,” says Amy Bowen, Research Director, Consumer Insights at Vineland Research and Innovation Centre (Vineland).
Bowen used Vineland’s trained sensory panel to develop a lexicon of 22 sensory attributes to describe taste, aroma, flavour, mouthfeel and colour of hard apple ciders. The same panel then applied those attributes to 50 cider brands currently available to consumers through the LCBO and Ontario cideries. Continue reading