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)?
Sharp (>0.45%, <0.2%)
Here’s a few example apples with what I believe they are known as:
https://npgsweb.ars-grin.gov/gringlobal/search.aspx?q=PI%20589073 (Dabinett bittersweet)
https://npgsweb.ars-grin.gov/gringlobal/search.aspx?q=PI%20594108 (Medaille d’Or bittersweet)
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.
1 AROMATIC STANDARD: JONAGOLD
1,4 AROMATIC, SWEET
2 SWEET STANDARD: FUJI
3 SUBACID STANDARD: MCINTOSH
4 ACID STANDARD: PURITAN
5 ASTRINGENT STANDARD: M. CORONARIA
Any ideas on how to make sense of their data?