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How crop load density affects apple juice, hard cider quality

Photo courtesy EurekAlert!

Photo courtesy EurekAlert!

“Cornell University’s Gregory Peck, the study’s corresponding author, along with scientists Megan McGuire, Thomas Boudreau IV, and Amanda Stewart from Virginia Polytechnic Institute and State University, carried out field experiments to assess the impact of three different crop load densities on apple fruit and cider quality. Treatments were conducted in a 14-year-old ‘York Imperial’/’M.9′ orchard in Winchester, Virginia. Peck explained that ‘York’ apples are primarily used for processing into products such as juice, vinegar, and applesauce. “The vast majority of cider produced in the United States is made from apple cultivars that were originally planted for fresh or processing markets,” he said, noting that culinary apples lack some of the fruit quality characteristics favored by cider producers.”

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How crop load density affects apple juice, hard cider quality