Hard cider is an alcoholic beverage made from fermented apple juice. It has a long history dating back to ancient times, and it is produced in many countries around the world. However, there is no standardized way to describe the sensory attributes of hard cider, which can lead to confusion and misunderstanding.
The new lexicon provides a comprehensive list of terms that can be used to describe the appearance, aroma, flavor, and mouthfeel of hard cider. The terms are organized into four categories:
* Appearance: This category includes terms such as color, clarity, and effervescence.
* Aroma: This category includes terms such as apple, floral, and spice.
* Flavor: This category includes terms such as sweet, tart, and sour.
* Mouthfeel: This category includes terms such as body, astringency, and acidity.
Each term in the lexicon is accompanied by a definition and a set of example ciders that illustrate the term. This information will help users to understand the meaning of each term and how it can be used to describe hard cider.
The lexicon is a valuable resource for producers, consumers, and researchers of hard cider. It provides a common language that can be used to accurately and consistently communicate about the sensory attributes of the beverage. This will help to improve the quality of hard cider and promote its enjoyment by a wider audience.
The lexicon is published in the journal _Foods_ and is available online at this link.
