1. Are dessert seconds ripe for cider?
Dr Nigel Swarts presenting Lachie Girschik’s honours,
TIA Fermentation Research Group: Dr Anna Carew, Dr Fiona Kerslake, Dr Bob Dambergs, Dr Joanna Jones, A/Prof Dugald Close
2016 Industry Updating, Gold Coast, June 2016

2. Background
Cider is a new focus using established apple and pear research, and sparkling methods and instrumentation.
Cider market (in Tasmania) is growing
‘[Aust] cider sales will be stronger than any other alcohol category over the next five years..sales to grow by around 21.5 per cent’ ABC Online 5th Sept., 2014
Lachie’s honours project
Developed through consultation with apple growers looking for potential markets for seconds fruit

3. Project objectives
Identify key differences between 3 popular, readily available dessert apple varieties.
Does fruit maturity contribute to final cider quality?
Does fruit size play a significant role in cider quality?

5. Results – Phenolics Results – Phenolics
New analysis method: rapid assessment of phenolic profiles using UV-Vis
through a scanning spectrophotometer
Absorbance at 280 is the total phenolics component
Absorbance at 320 is an indicator of hydroxycinnamates (mouthfeel and aroma)

6. Results – Phenolics Results – Phenolics PCA, 250-450 nm, “Maturity”
PCA, nm, “Variety”
‘Red delicious’ distinct profile showing high phenolics
Highest phenolics found in pre-harvest fruit

7. Australian Cider Awards results + Lachie’s work Results – Phenolics
if your cider was made from pre-harvest maturity ‘Pink Lady’ or ‘Red Delicious’, it would have come close to a medal in the 2015 Cider Australia awards, but the 2014 judging panel preferred ‘Royal Gala’ and under-sized ‘Red Delicious’

8. - next step is to include traditional cider varieties
Conclusions
Distinct phenolic profiles for the different varieties closely matching Australian Cider award winners
Pre commercial harvest fruit had higher total phenolics and hydroxycinnamates
Apple size did not impact on quality for any variety
Cider makers can make more informed decisions when purchasing dessert apple varieties
Apple growers can consider value adding with more confidence
- next step is to include traditional cider varieties

9. Other projects Results – Phenolics
Student: Maddy Way (4th year B.Ag.Sci Hons)
Project: Determining the impact of three key drivers of phenolic content from apple juice for cider making
- Variety (Bulmers Norman, Royal Gala, Pink Lady, Red Delicious and Sturmer)
- Maceration time
- Press fraction
TIA Fermentation team: Building quality in Tasmania’s craft cider industry
ensure consistent quality of current cider products on the market
identify flavour characteristics for a range of cider styles
investigate optimal harvest, management and post-harvest handling for cider production
disseminate knowledge of production practices for boutique cider from available dessert apples