For those of you who have ordered scions from Geneva, can you please help me to understand how to correlate their observations to traditional cider categories (Sharp, Bittersharp, Bittersweet, Sweet)?
Getting the brix is relatively straight-forward. It’s the soluble solids field. And acid could be fruit flesh oxidation, where oxidizing > 5-10% would be considered a sharp, correct?
But what about tannins? I thought fruit flesh flavor could be it but the sweet and acid categories are confusing.
The flow chart makes sense to me as a quick sort method. Give me all the obvious spitters (that are big enough to use). And then come back around and pick up some more cider varieties from historical texts. No idea what the actual selection criteria for those N=21.
The confusion for me is that aromatics, acidity, sweetness, astringency, tannin can all be different things but here they all seem to get lumped into a single category indicator.
Would be interesting and worthwhile to test GRIN accross the board and collect aromatics, tannins and acids, not just the larger than crab varieties. Then breeders would have a potential for true comparison. Because we sort of know that there is a lack of diversity in the modern apple.
