Articles
Chemical and sensory signatures of Norwegian ‘Gravenstein’ apples and ciders: predominant influence of vintage over region
Article number
1466_49
Pages
405 – 414
Language
English
Abstract
The French concept of terroir describes how the characteristics of a product are shaped by its geographical origin, including climate, soil, and production practices.
While well established in wine research, its application to cider remains relatively limited.
This study aimed to investigate how Norwegian growing regions and climatic conditions influence the chemical and sensory properties of cider produced from Malus domestica ‘Gravenstein’ under standardized conditions.
Apples were harvested from ten orchards across five regions (Hardanger, Nordfjord, Rogaland, Sogn, and Telemark) over two seasons (2023 and 2024). Fruit maturity and quality parameters – including ground colour score, fruit size, flesh firmness, titratable acidity, total soluble solids, and starch index – were assessed prior to processing.
Juice and cider samples were analysed for sugars, organic acids, titratable acidity, total phenolic content, and ethanol concentration.
Juice samples were additionally analysed for yeast assimilable nitrogen (YAN) and total amino acids (AA). Significant interannual differences were observed, with 2023 samples showing higher sugar, phenolic content, and acidity levels compared to 2024. These differences were reflected in cider composition, particularly in ethanol content and acidity.
Regional effects were less pronounced, suggesting that year-to-year climatic variation was a dominant driver of chemical composition.
Sensory analysis supported these findings, with clearer differentiation among samples in 2023, with more distinct fruity and fresh profiles, whereas 2024 ciders showed less separation and more fermentative off attributes.
These findings improve the understanding of terroir effects in cider production and support the development of regionally distinctive Nordic cider styles.
While well established in wine research, its application to cider remains relatively limited.
This study aimed to investigate how Norwegian growing regions and climatic conditions influence the chemical and sensory properties of cider produced from Malus domestica ‘Gravenstein’ under standardized conditions.
Apples were harvested from ten orchards across five regions (Hardanger, Nordfjord, Rogaland, Sogn, and Telemark) over two seasons (2023 and 2024). Fruit maturity and quality parameters – including ground colour score, fruit size, flesh firmness, titratable acidity, total soluble solids, and starch index – were assessed prior to processing.
Juice and cider samples were analysed for sugars, organic acids, titratable acidity, total phenolic content, and ethanol concentration.
Juice samples were additionally analysed for yeast assimilable nitrogen (YAN) and total amino acids (AA). Significant interannual differences were observed, with 2023 samples showing higher sugar, phenolic content, and acidity levels compared to 2024. These differences were reflected in cider composition, particularly in ethanol content and acidity.
Regional effects were less pronounced, suggesting that year-to-year climatic variation was a dominant driver of chemical composition.
Sensory analysis supported these findings, with clearer differentiation among samples in 2023, with more distinct fruity and fresh profiles, whereas 2024 ciders showed less separation and more fermentative off attributes.
These findings improve the understanding of terroir effects in cider production and support the development of regionally distinctive Nordic cider styles.
Publication
Authors
I. Øvsthus, M. Martelanc, M. Carlehög, B.T. Grein, A. Hermes, B. Mozetič Vodopivec, M. Sternad Lemut, G. Antalick, T. Radovanovic Vukajlovic
Keywords
apple fruit, cider, terroir, vintage effect, climate variability, chemical characteristics, sensory evaluation
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