CREATION OF A SENSORY PROFILE OF UKRAINIAN CIDERS
DOI:
https://doi.org/10.31548/humanhealth.1.2025.7Keywords:
sensory analysis, tannins, wine, apple variety, fermentation technology, tasting panel, product qualityAbstract
The current state of apple cider production as a traditional low-alcohol beverage, which is gaining popularity among various categories of consumers around the world, including Ukraine, is studied. Global trends in cider production and consumption are considered, among which Western Europe, Africa, North America and Australia dominate. The growing popularity of cider in Eastern European countries, including the Czech Republic, Romania and Slovenia, as well as prospects for the Ukrainian market are noted. It is emphasized that cider production in Ukraine has a strong potential due to the presence of natural resources and the possibility of cultivating special apple varieties for cider.
Problems related to raw materials are analyzed, in particular, the lack of a sufficient number of technical apple varieties with a high content of tannins, which play an important role in shaping the sensory properties of the drink. It is emphasized that apple varieties significantly affect the color, bitterness, astringency and overall organoleptic quality of cider. Methods for evaluating the sensory profile of cider are also described, including the creation of flavor wheels that help identify unique beverage characteristics.
The emphasis is on the need to form a common language for describing the sensory characteristics of cider. In this context, the study is aimed at developing a sensory profile of Ukrainian ciders by using standard evaluation methods, such as the descriptive method, point analysis, and the method of creating a flavor spectrum.
The results of the study allow us to outline the main trends and features of cider production in Ukraine, as well as to form a basis for improving product quality based on in-depth sensory analysis. It is shown that modern Ukrainian cider producers are focused on two main styles - traditional, which is based on the use of apples for cider, and modern, which involves the use of dessert and culinary varieties.
Special attention is paid to the influence of consumer taste preferences on product quality. It is established that consumers evaluate the expressiveness of apple aroma, acidity, and balance of flavor components as key quality indicators. The popularity of various types of cider, including apple, pear, fruit, spiced and specialty drinks, is also reviewed.
The results obtained may be useful for cider producers, contributing to the improvement of technologies, the development of new products and increasing the competitiveness of Ukrainian cider in the domestic and global markets.
References
Alberti, A., & Nogueira, A. (2022). Volatile Compounds Formation in Cider. https://doi.org/10.1201/9781003129462-8
Alberti, A., Machado dos Santos, T. P., Ferreira Zielinski, A. A., Eleutério dos Santos, C. M., Braga, C. M., Demiate, I. M., & Nogueira, A. (2016). Impact on chemical profile in apple juice and cider made from unripe, ripe and senescent dessert varieties. LWT - Food Science and Technology, 65, 436–443. https://doi.org/10.1016/j.lwt.2015.08.045
Calugar, P. C., Coldea, T. E., Salanță, L. C., Pop, C. R., Pasqualone, A., Burja-Udrea, C., Zhao, H., & Mudura, E. (2021). An Overview of the Factors Influencing Apple Cider Sensory and Microbial Quality from Raw Materials to Emerging Processing Technologies. Processes, 9(3), 502. https://doi.org/10.3390/pr9030502
Calvert, M. D., Cole, E., Stewart, A. C., Neill, C. L., & Lahne, J. (2022). Can Cider Chemistry Predict Sensory Dryness? Benchmarking the Merlyn Dryness Scale.Journal of The American Society of Brewing Chemists. https://doi.org/10.1080/03610470.2022.2121562
Calvert, M. D., Neill, C. L., Ac‐Pangan, M. F., Stewart, A. C., & Lahne, J. (2024). Development of a hard cider flavor wheel using free word sorting and multivariate statistical techniques. Journal of Sensory Studies, 39(2). https://doi.org/10.1111/joss.12916
Calvert, M. D., Neill, C. L., Stewart, A. C., & Lahne, J. (2023). Sensory descriptive analysis of hard ciders from the Northeast and Mid-Atlantic United States. Journal of Food Science. https://doi.org/10.1111/1750-3841.16507
Cider: prospects of the drink on the Ukrainian market. (2022, 25.10). Horticulture&Viticulture | Nuts. https://techhorticulture.com/sydr-perspektyvy-napoyu-na-ukrayinskomu-rynku/
CIDERS General specifications (DSTU 4836:2007). (2012). SE "UkrNDNC".
Cole, E., Stewart, A. C., Chang, E. A. B., & Lahne, J. (2022). Exploring the Sensory Characteristics of Virginia Ciders through Descriptive Analysis and External Preference Mapping.Journal of The American Society of Brewing Chemists. https://doi.org/10.1080/03610470.2022.2119535
"Dary Berehivshchyna" juice company produced the first batch of cider. (2024, 30.07). Magazine "Drinks. Technologies and Innovations". https://techdrinks.info/sok-dary-beregivshhyny-vygotovyv-pershu-partiyu-sydru/
Fede, R. S. D., González-Hernández, M., Parga-Dans, E., González, P. A., Fernández-Zurbano, P., Olmo, M. C. P. del, & Sáenz-Navajas, M.-P. (2024). Sensory-directed approach to explore cider typicity: the case of ciders from the Canary Islands (Spain).British Food Journal. https://doi.org/10.1108/bfj-06-2023-0531
Gawel, R., Oberholster, A., Oberholster, A., Oberholster, A., Francis, I. L., & Francis, I. L. (2000). A “Mouth-feel Wheel”: terminology for communicating the mouth-feel characteristics of red wine. Australian Journal of Grape and Wine Research. https://doi.org/10.1111/J.1755-0238.2000.TB00180.X
Guide to cider varieties. (2023, 6.09). | My-Beer. https://my-beer.com.ua/haid-po-sortam-sydriv/?srsltid=AfmBOopwcuifqdv_kmKbwEMbiievnlNN9XXWz5KWj0UNGl8ka2QsqVxn
Institute of Agroecology and Environmental Management of the NAAS. (2012). CIDERS General specifications (DSTU 4836:2007). SE “UkrNDNC”.
ISO 11035:1994(en) Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach https://www.iso.org/obp/ui/ru/#iso:std:iso:11035:ed-1:v1:en
Jagatić Korenika, A.-M., Preiner, D., Tomaz, I., Skendrović Babojelić, M., & Jeromel, A. (2022). Aroma Profile of Monovarietal Pét-Nat Ciders: The Role of Croatian Traditional Apple Varieties.Horticulturae. https://doi.org/10.3390/horticulturae8080689
Jarvis, B. (2014). Cider (Cyder; Hard Cider). https://doi.org/10.1016/B978-0-12-384730-0.00066-5
Littleson, B., Chang, E., Neill, C. L., Phetxumphou, K., Sandbrook, A., Stewart, A. C., & Lahne, J. (2022). Sensory and Chemical Properties of Virginia Hard Cider: Effects of Apple Cultivar Selection and Fermentation Strategy.Journal of The American Society of Brewing Chemists. https://doi.org/10.1080/03610470.2022.2057780
Lomolino, G., Marangon, M., Vincenzi, S., & De Iseppi, A. (2022). Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment. Beverages. https://doi.org/10.3390/beverages8040082
Moss, R., Barker, S., & McSweeney, M. B. (2021).The Use of Temporal Check-All-That-Apply and Category Scaling by Experienced Panellists to Evaluate Sweet and Dry Ciders. https://doi.org/10.3390/BEVERAGES7020024
Picchi, M., Domizio, P., Wilson, M., Santos, J., Orrin, F., Zanoni, B., & Canuti, V. (2023). Chemical Characterization, Sensory Definition and Prediction Model of the Cider Dryness from New York State Apples. Foods, 12(11), 2191. https://doi.org/10.3390/foods12112191
Qin, Z., Petersen, M. A., & Bredie, W. L. P. (2018). Flavor profiling of apple ciders from the UK and Scandinavian region. Food Research International, 105, 713–723. https://doi.org/10.1016/j.foodres.2017.12.003
Rossouw, M., Geldenhuys, G. G., Marini, F., & Manley, M. (2023).Multivariate statistical visualisation and modelling of GC–MS data for sensory quality prediction of flavoured cider as influenced by storage time and temperature. https://doi.org/10.1016/j.microc.2023.109393
SE “UkrNDNC”. (2019). General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ДСТУ ISO 8586:2019).
Sensory analysis — General guidelines for the selection, training and monitoring of selected assessors and expert sensory assessors (ISO 8586:2012). (2019).
Sommer, S. Ing., Anderson, A. F., & Cohen, S. D. (2022). Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider. Applied Sciences. https://doi.org/10.3390/app12199409
Tayab, Soomro., Sophie, Watts., Zoë, Migicovsky., Sean, Myles. (2022). Cider and dessert apples: What is the difference?. Plants, people, planet, 4(6):593-598. https://doi.org/10.1002/ppp3.10284
Technical Committee for Standardization "Products of orchards, vineyards and wine products" (TC 23). (2005). Sensory analysis — Methodology — Flavour profile methods (DSTU ISO 6564:2005). SE “UkrNDNC”.
Technical Committee for Standardization "Products of orchards, vineyards and wine products" (TC 23). (2005). Sensory analysis — Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach (DSTU ISO 11035:2005). SE “UkrNDNC”.
TM "Shveikiv": how ciders, wines and Calvados are made in the Ternopil region. (2023b, 23.02). Magazine "Drinks. Technologies and Innovations". https://techdrinks.info/tm-shvejkiv-yak-na-ternopilshhyni-vygotovlyayut-sydry-vyna-ta-kalvadosy/
VanderWeide, J., van Nocker, S., & Gottschalk, C. (2022). Meta‐analysis of apple ( Malus × domestica Borkh.) fruit and juice quality traits for potential use in hard cider production. Plants, People, Planet. https://doi.org/10.1002/ppp3.10262
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Human and nation's health
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
All materials are distributed under the terms of the Creative Commons Attribution 4.0 International Public License, which allows others to extend the article with acknowledgment of authorship and first publication in this journal.
