Cider

Question 1

Sidra de Asturias DOP sweetness designations

Answer 1

Dry less than 30 g/L RS
Semi-dry between 30 to 50 g/L RS
Sweet: more than 50 g/L RS max 80 g/L RS

Question 2

minimum ABV Sidra de Asturias, and Extra Brut Contentin AOP Cider

Answer 2

5% acquired

Question 3

Cornwall AOP assemblage

(Cider)

Answer 3

Single Apple variety may not account for 60% of the blend

Question 4

Cornwall AOP minimum Orchard age

Cider

Answer 4

Haut Tige: 7years
Bas Tige: 3 years

Question 5

Cornwall AOP and Contentin AOP minimum must weight

Cider

Answer 5

108 g/L

Question 6

Minimum RS Cornwall cider

Answer 6

20 g/L

Question 7

Recommended final and bitter apple varieties of contentin AOP

Answer 7

Belle Fille de la Manche
Binet Rouge
Bois Jingant
Cartigny
Closette
Feuillard
Gros Amer
Tete de Brebis
Marin Onfroy
Peau de Chien
Petit Amer
Rouge de Cantepie
Sans Pareille
Tapin Taureau

Question 8

Contentin AOP (cider) final blend must be minimum ___ % recommended varieties?

Answer 8

60% minVarieties
Min 30% apples from Haute Tige plantings

Question 9

Contentin AOP RS?

Answer 9

18-35 g/l
Extra Brut: <18g/l

Question 10

Min pressure: Contentin AOP cider

Answer 10

1 bar

Question 11

In Contentin AOP, when may bottles be moved after bottling?

cider

Answer 11

Not after 8 weeks after bottling

Question 12

How long can cider be bottled after pressing

Answer 12

Not until six weeks after pressing

Question 13

Pays d’Auge AOP communes (cider)

Answer 13

Calvados (largest)
l’eure (named for river Eure)
l’orne

Question 14

Pays d’Auge orchards must contain this % bitter (phenolic varieties) and max this % acidic?

Cider Production

Answer 14

Min 70% bitter Varieties
Max 15% acidic

Question 15

Min RS: Pays d’Auge AOP (Cider)

Answer 15

Min 20g/l

Question 16

Production requirement: Pays d’Auge (cider)

Answer 16

Fruit, grated or crushed to a pulp(scratting)
no fermentation with solids
Clarification permitted during or after fermentation

Question 17

Assemblage of Poire Domfront AOP (Cider)

Answer 17

Minimum 40% pears from white pear tree family, each non-white limited to 25%

Question 18

Fruit of Poire Domfront AOP cider may not be piled higher than this many meters?

Answer 18

Not more than 1 m

Question 19

Only tree training allowed in Poire Domfront AOP (Cider)

Answer 19

Haut Tige 7 years min age

Question 20

Orchards of Poire Domfront must be totally covered with grass, and the trees must be declared once every three years by this date

Answer 20

April 1

Question 21

Is pasteurization allowed for Contentin AOP cider

Answer 21

NO

Question 22

In Sidra de Asturias, The press yield cannot be more than this % of total fruit volume?

Answer 22

Not more than 80%, screw press not permitted

Question 23

In Sidra de Asturias
The addition of sugar syrup or must is allowed up to this g/l?

Answer 23

Up to 80g/l

Question 24

Is Caramel color permitted in Sidra de Asturias?

Answer 24

YES

Question 25

When is CO2 edition permitted in Cidra de Asturias

Answer 25

When it is collected from fermentation and re-incorporated otherwise it is not allowed

Question 26

Max altitude: Cornwall AOP

Answer 26

100m above sea level

Question 27

Contentin AOP (cider) must be this % phenolic varieties?

Answer 27

Min 70% Phenolic

Question 28

Natural Sidra of Asturias main style?

Answer 28

Still Can be slightly sparkling, but no reincorporation of Co2 from prior fermentation

Question 29

Apple varieties of Sidra de Asturias AOP

Answer 29

Acids: Theoretical, Xuanina, Blanquina Sweets: Ernestina, Verdialona Sour-Bitter: Regona Bitter: Clara Bitter Semi-Acid: Meana Sweet Bitter: Coloradona Semi Acid: Solarina, De la Riega Semi Acid Bitter: Panquerina

Question 30

Orchards of Cornwall AOP must contain a min % phenolic varieties and max % acidic?

Answer 30

70% Bitter 15% Acidic max

Question 31

Production Requirements: Cornwall AOP

Answer 31

Fruit is crushed or grated to a pulp (Scratting) Must is required to be cold settled, or filtered required prior to fermentation Fermentation with solids is prohibited Bottling may not begin until six weeks after pressing cider is bottled by September 30 the year following harvest, clarification via filtration or centrofuge is permitted

Question 32

In cider production, what is keeving

Answer 32

Method of clarification: After 1-3 days a chapeau brun (coagulated and aggregated pectin) begins to form in the juice and 5 days and up to 2 weeks later (depending on temperature, which is usually 8-12c) the chapeau brun has fully formed at the top of the tank and clear juice is ready to be racked out the middle of the tank.

Question 33

Perche AOP (Cider) and Pays d'Auge AOP (Cider) Max Yields?

Answer 33

Haute Tige: 20 tons or 150 hl/ha Basse Tige: 30 tons or 225 hl/ha Press Yield: 3.75 hl from 500 kg

Question 34

Departements of Perche AOP (Cider)

Answer 34

Eure-et-Loir (28) Orne (61) Sarthe (72)

Question 35

Perche AOP (Cider) has this % min Haut Tige?

Answer 35

Minimum 30% trained in Haut Tige

Question 36

Poire Domfrontais AOP pulp must go through this before pressing

Answer 36

Brewing

Question 37

What must be displayed on a poire domfrontais AOP label

Answer 37

Community PDO label