Summary

1. A study classifies over 800 apple varieties in North America, revealing a reliance on non-specific types for hard cider production.

2. Certain apple varieties exhibit variable biochemical traits across growing seasons, leading to the concept of "vintage quality" in cider.

3. The industry faces challenges in adopting traditional varieties but holds potential for innovation, blending, and market growth in hard cider production.

Introduction

The rapidly growing industry of hard cider production has become a significant part of North America's beverage market. This comprehensive study aims to delve into the biochemical characteristics of various apple varieties and their suitability for hard cider production. It provides essential insights into the present scenario, existing challenges, and opportunities for expanding the cider industry, opening doors to new marketing possibilities like “vintage quality.”

Global Scenario and North American Trends

Apple is one of the most widely consumed fruits, with global production reaching 87.2 million tons in 2019. Hard cider, the fermented alcoholic product of apple juice, has witnessed a global industry worth more than $10.6 billion, with an expected growth of over 52% by 2023. European nations like the United Kingdom, France, and Spain have a longstanding tradition of producing hard cider. However, North American producers mostly rely on culinary apples, lacking knowledge about cider-specific varieties.

Apple Varieties: Not All Are Created Equal

For a delightful cider experience, the balance between sweetness, acidity, and mouthfeel is crucial. While Europe has a rich history of using specific apple varieties for hard cider production, North America is still finding its footing. The study under discussion conducted a meta-analysis on more than 800 apple varieties across 47 published works to evaluate the biochemical traits that make them suitable for hard cider.

The study employed the Long Ashton Research Station (LARS) classification system, categorizing apples into four key types: “sharp,” “sweet,” “bittersharp,” and “bitter-sweet.” This system helps cider producers blend the perfect concoction, striking the right balance in flavor.

The Vintage Quality Concept

The meta-analysis uncovered a wide range of variability in Total Soluble Solids (TSS), pH, Titratable Acidity (TA), and Total Phenolics (TPC) across varieties. The study also highlighted seasonal influences on these traits, which can alter the classification of apple varieties. This has led to the concept of “vintage quality,” where some apple varieties might exhibit a different biochemical trait profile across different growing seasons, much like the prized vintages in the world of wine.

Opportunities and Challenges

The study also highlighted opportunities for blending nontraditional cider varieties with unique characteristics. These findings present an opportunity for hard cider producers to create novel blends that offer the perfect balance between sweetness, acidity, and mouthfeel.

However, challenges exist in adopting traditional varieties. Issues like biennial bearing tendencies or susceptibility to diseases like apple scab and fire blight need to be addressed to make full use of these varieties. 

Environmental factors such as location and growing season affect the plasticity of the biochemical traits in apples. This offers opportunities for hard cider makers to produce regional and vintage quality products, a concept that needs further exploration for cider-specific apple varieties.

What's Next for Cider in North America?

This study offers exciting possibilities for the future of cider in our region. From creating single-varietal ciders to exploiting seasonal changes for marketing vintage ciders, the possibilities are endless. The insights also hold significant implications for apple growers, breeders, and cider producers, paving the way for innovation and growth in the industry.

Conclusions and Implications

This study provides an unprecedented look at the variability in apple biochemical traits, unveiling three major conclusions:

1. Variability in Quality Traits: A wide range of apple varieties offers diverse characteristics, enabling producers to innovate and expand.

2. Seasonal Influence on Classification: Seasons affect the quality traits, leading to alterations in apple variety classification. This introduces the possibility of marketing vintage ciders.

3. Prominence in Sharp and Bitter Content: Heritage apple varieties with higher malic acid and phenolic content may be more marketable due to greater seasonal changes in taste and flavor.

The insights derived from this study offer valuable guidance for apple producers, breeders, and hard cider producers in North America. By integrating both cider-specific and nontraditional varieties into production systems, new avenues for innovation and marketing are within reach. Thus, the study represents not just a technical assessment of the cider industry but also a catalyst for its future growth, diversification, and establishment as a mainstream beverage choice.

References 

VanderWeide, J., van Nocker, S., & Gottschalk, C. (2022). Meta-analysis of apple (Malus × domestica Borkh.) fruit and juice quality traits for potential use in hard cider production. Plants, People, Planet, 4(5), 463–475. https://doi.org/10.1002/ppp3.10262