[Mitch]

21st century cider owes a lot to modern knowhow in managing fermentation and balancing flavour. Andy Extance immerses himself in the science of scrumpy
 
With a rumble like a long roll of thunder, a lorry tips 28 tonnes of apples into a concrete pit in just a few seconds. The air they displace engulfs onlookers, enveloping them in an intensely sweet, fruity aroma that Thatchers, the UK cider maker based in Somerset, hopes will eventually reach its customers.
 
While turning apple sugars to alcohol is the best known part of cider production, controlling the aromas and flavours that come with it is just as, if not more, important. Richard Johnson, Thatchers’ quality manager, thinks he and his colleagues do that well. ‘We make 50–60 million litres of cider each year currently, growing every year,’ he says. ‘People seem to like what we do, so they keep buying more.’

Full Story here: Fermenting ideas

[Arkcon]

Holy crap, the output of the GC to the most specific detector ever, Villière's nose.  I hope my boss never sees this.

[curiouscat]

Holy crap, the output of the GC to the most specific detector ever, Villière's nose.  I hope my boss never sees this.

Why, he'll want you to "buy" mister Villière?

[Arkcon]

No, I suspect he'll buy our lab a GC and chain me to it.

Didja smell a peak? Didja smell a peak? Didja smell a peak? How about now?

[curiouscat]

No, I suspect he'll buy our lab a GC and chain me to it.

Didja smell a peak? Didja smell a peak? Didja smell a peak? How about now?

Hmm An undergrad is probably cheaper than a good detector.

[Borek]

Hmm An undergrad is probably cheaper than a good detector.

But how reliable?

[Mitch]

‘We swallow to get maximum flavour, because a lot of what you think is taste is actually smell. That comes up the back of your throat and into your nasal cavity, so you do get a better appraisal of flavour by actually drinking the product.’

They must be drunk most of the day.