Q.1
True or False: In apples, ripeness and maturation is the same thing.
True
False
Q.2
The pressing sequence for making cider takes place in the following order:
Milling, Washing, Pressing, Second Pressing, Maceration
Washing, Milling, Maceration, Pressing, Second Pressing
Milling, Maceration, Pressing, Second Pressing, Washing
Washing, Pressing, Second Pressing, Milling, Maceration
Q.3
_________ is the meaty residue that remains after fruit has been crushed in order to extract its juice.
Pulp
Hash
Pomace
Slop
Q.4
In France, there are strict regulations on how sweetness is indicated in cider. All of the following are categories that fall under the “Décret du 29 juillet 1987” except one. Which is it?
Doux
Demi-sec
Bartlett
Brut
Q.5
________ is the process traditionally used in England and France that enables us to retain some natural sweetness in the cider.
Depectinization
Pectinase Addition
Debourbage
Keeving