Oregon State University's Aurora research facility delves into cider varieties

Oregon's cider industry is growing rapidly and the state is emerging as a national leader in craft cider production. Currently, the Pacific Northwest is home to one quarter of the nation's cider makers.

Interestingly, most of the cider in today's marketplace is made from dessert or culinary apples—such as, Fuji, Jonagold, and Red Delicious. These apples are available in large quantities at a low price.

Although, good cider can be produced from these apples, heirloom and hard cider apple varieties are preferred to make truly great and complex cider. As with wine, the unique characteristics of the variety —coupled with high fruit quality — is essential for creating a superior quality product. There's something new and tasty going on at OSU's research facility in Aurora.

To help meet the needs of this rapidly growing industry, OSU's Tree Orchard Crops Extension Specialist, Nik Wiman, and his team of researchers, Heather Andrews and Aaron Heinrich, are establishing a 3-acre research and demonstration cider orchard at NWREC. The orchard will include over 50 apple varieties— some that are well-known in the industry and in high demand by cider makers—plus other lesser known or experimental varieties needing to be evaluated under western Oregon conditions.

The orchard will be used to evaluate varieties and production practices that can increase yield while reducing costs. This will be essential information to help the industry grow and reach more consumers.

The current high cost of cider apple production translates into high priced ciders—and, limits exposure and consumption of unique, high-quality products. Research will focus on mechanization for bloom thinning, pruning, and harvesting, variety performance evaluations, and other practices such as irrigation,

pest, and fertility management. In the freestanding orchard, English-style mechanical shake and sweep techniques, using equipment modified from the hazelnut industry, will be explored to reduce harvest costs and utilize existing, readily available equipment.

Also, the orchard will be used for Extension outreach efforts for demonstration and teaching. Once the orchard is producing ,Wiman hopes to partner with OSU's Fermentation Science program to better understand the relationship between the chemical compounds found in apples and taste/aroma perception.

-- Aaron Heinrich, Tree Orchard Crops Research Assistant.

-- Nik Wiman, Tree Orchard Crops Extension Specialist

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