Cave  cidricole  Michel Hubert
Vocabulary
Still      Calvados      Cider      Defecation      Enzyme      Alcoholic fermentation      Marc      Must      Mutation      Pectin      Press      Racking     
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Presentation
The Tasters
Vocabulary
Cider

Aroma
Calvados
Liqueur
Pommeau
STILL : device used to distill cider into calvados. Two types may be used :
Producing
Patent still : Composed of 3 elements, the boiler, the exhausting tower (with 12 or 15 levels) and the concentration tower (with 8 levels). The still should be equipped with 3 taps to allow for the seperation of the " heads " and " tails " and have a maximum output of 250 hectolires per 24 hours.

Pot still : Obligatory for the production of a calvados A.C. Pays d'Auge. This is the traditional still. Two successive heatings are required. The first produces small waters with an A.B.V. of 28 to 30%, the second is the distillation of these small waters and should not exceed 72% to obtain the appelation calvados. The pot still is composed of 6 elements : the hearth, the boiler, the pot, the condenser, the cooler and the cider warmer.

The final 5 elements are made from copper
The AOC
Receipes
Vocabulary
Contact
Links
CALVADOS : Alcohol obtained by the distillation of cider, with a wide range of tastes depending the variety of cider apples used, rich in phenolic composite (with bitter and bitter sweet taste). amber in colour clear and shiny, more or less coloured depending on the length of ageing which may also have an influence on the aromatic quality.
CIDER : Sparkling drink, with a low alcohol content. Obtained by the pressing of different varieties of apples and the fermentation of the juice produced
The aromas evolve : a young cider has fruity, floral, sweet and milky aromas. A cider bottled for over 6 months has dominant notes of wood or spices . For the Pays d'Auge the sugar content should be greater than 20g per litre and the alcohol level above 3.5% volume, the total alcohol level should be superior to 6% volume.
DEFECATION : Natural clarification of apple juice by the formation of a " crust ", this is the result of the jellification of pectins under the influence of enzymes found in the must.
ENZYMES : Biochemical catalysers present in all biological reactions.
ALCOHOLIC FERMENTATION : The transformation of sugar into alcohol under the action of yeasts.
MARC : Residue left following the pressing of fruit.
MUST : Non fermented juice coming from pressed fruit destined for alcoholic fermentation : apple must, grape must, beer must.
MUTATION : The action of adding Calvados to apple must to obtain pommeau or brandy to grape must to obtain pineau.
PECTIN : Found in certain fruits, helps solidify jellies. Apple must is rich in pectin.
PRESS : The use of a press to crush fruit. Different forms of press are the packet press, the hydralique press and the pneumatic press.
RACKING : The extraction of a liquid, a cider from one vat to another to eliminate the lees.
           The Tasters Vocabulary


Bitter : one of the four basic savours.

Animal : Aromatic family which is expressed in different ways ( musk, meat, game and stable.)can be negatif if too dominant.

Balsamic : Interesting aroma, frequent in advanced cider.

Robust : Well balanced, rich product.

Full bodied : Rich and structured.

Smooth : Pleasant to drink, not harsh.

Distinguished : Fine and delicate.

Sound : Frank, distinct, of good taste.

Empyrematic : Interesting aroma, see aromatic family table.

Spicy : Rather interesting aroma, often found in advanced cider, see aromatic family table.

Floral : Interesting aroma, see aromatic family table.

Melted : Harmonious
Fruity : Rich aroma, reminding us of fruits.

Full : smooth, mellow, mouth filling.

Light : Soft, poor in dry matter .

Madeirised : Oxidised, reminds us of Madeira or Rancio wines ( prunes).

Nervous : Vigorous with good acidity.

Elegant : With character.

Robe : Dresses the product.

Solid : Well formed.

Silky,suave : Harmonious, delicate.

Regional land : Undefinable taste, more a style of the region of origin.

Characteristic : Portraying the taste of the region of origin.

Undergrowth : Interesting aroma, often found in advanced ciders. See aromatic family table.
Glossary of aromas
  Aromatic family
  Aroma
Sweet
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Fruity

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Floral

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Plant
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Balsamique
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Woody
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Empyrematique
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Animal
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Spicy
Honey, caramel, liquorice and cocoa.
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Apple, pear, plum, cherry, kirsch, stone fruit, grapes, blackcurrant,
raspberry, strawberry, walnut, almond, fig, muscat, banana, orange,
quince, peach, lemon and apricot.
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Limetree, verbena, honeysuckle, wildrose,
rose, mint, aniseed, acacia, peony, violette, hawthorn, geranium.
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Greenary, grass, hay, fern, bay, undergrowth.
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The odeur of balm.
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Freshly cut wood, damp wood, green wood.
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Smell of burning, coffee, smoke, toasted.
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Musk, meat, game, leather, butter, amber.
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Cinnamon, clove, pepper, vanilla.
 
 
 
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