Sparkling Cider Paired with Italian Cheese: Sensory Analysis and Consumer Assessment
Giovanna Lomolino,
Matteo Marangon,
Simone Vincenzi,
Alberto De Iseppi
Affiliations
Giovanna Lomolino
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, Legnaro, 35020 Padova, Italy
Matteo Marangon
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, Legnaro, 35020 Padova, Italy
Simone Vincenzi
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, Legnaro, 35020 Padova, Italy
Alberto De Iseppi
Department of Agronomy, Food, Natural Resources, Animal and Environment DAFNAE, University of Padua, Viale dell’Università 16, Legnaro, 35020 Padova, Italy
Cider is a beverage belonging to the tradition of many European rural areas. Pairing beverages and cheeses, even if it is part of an ancient tradition, is gaining more and more interest from the consumer. For this reason, in this research, we wanted to conduct a preliminary study on the combination of cider and cheese. In particular, six Italian sparkling ciders were selected, obtained through the Charmat and Champenoise method, and four types of Italian cheeses, from the Veneto region: Casatella Trevigiana, Fienil, Morlacco and Ubriaco, with very different sensory characteristics. The cider-cheese pairing test, conducted by a panel of experts, revealed how some cider parameters are reduced in intensity, such as astringency, while others are enhanced, such as fruitiness and persistence taste aroma. The hedonic test, conducted on the matching by 90 consumers, promoted some combinations while others were rejected. The sensory parameters associated with liking were fruity and taste aroma persistence, particularly expressed in some cider-cheese pairings.
