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hopeful that her Australia-wide provenance comparison focussed on dessert varieties of apple can give us a few answers as to why apples grown in Darkes Forest are so different. Madeleine will also look at whether there are impacts on phenolics with different ways of fermenting. She has some early results that time of harvest impacts on flavour. This may inform when to pick our apples for certain characteristics to stand out in our ciders. Australian small craft cider makers are becoming known around the world for our clean, crisp apple flavours in cider. We achieve this by fermenting 100 percent fresh, cold, crushed fruits using wine science techniques. Australia is known for its application of research in grape-based wine making, now we are well on the way towards a high reputation in craft cider making too!
DU
Cider flavour begins with the apples you use! We have been saying for a very long time that apples grown at our farm are different to the same varieties grown elsewhere. We know they can look different and definitely taste different. There’s never been any research to back this anecdotal evidence. A PhD candidate, Madeleine Way, studying at the University of Tasmania, has chosen to do research into this issue. Madeleine is mapping Australian cider uniqueness for the production of high quality and consistent craft cider. Madeleine’s research is really exciting to us as she will be measuring phenolics (flavour compounds) in different apples and looking at whether they have the same characteristics regardless of where they are grown. We are
THE WINTER
Apples maketh the cider – and so does where they’re grown. Jo Fahey, of Darkes Glenbernie Orchard, reports on new scientific research.
south coaster
Australia’s first cider PhD!
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