Evaluación sensorial de sidra natural

Abstract

The aim of this work was to create a set of regulations for natural cider tasting that allow said product to be assessed in a coherent and objective way, using sensorial analysis not only as a quality control method in the cider press, but also as a way of classifying it as part of a future “Designation of Quality”. To a large extent, the goal has been achieved, as a tasting group has now been set up that is able to consistently assess both the quality of the presentation in the glass, and the overall impression of aroma and flavour. Its descriptive nomenclature is still somewhat limited, but the results obtained so far show that it is indeed possible to achieve this goal within a very short period of time.