Hard cider is one of the fastest growing specialty beverages in the United States with an average annual retail sales of about $500 million in recent years. Cider apples refer to those that are specifically used for hard ciders (alcoholic) with unique traits, such as high acid, high tannin, and high total soluble solid that help ferment superior-quality hard ciders. In traditional hard cider production countries, hard ciders are made from cider-specific cultivars; however, hard ciders in the US are usually made from apples that were bred for fresh apple market because of inadequate fruit availability of cider-specific cultivars. In this study, apple germplasm grown at the NDSU Horticulture Research Farm near Amenia, ND (USDA hardiness zone 3-4a) was evaluated for the suitability of quality hard ciders. Specifically, four biochemical traits, total soluble solids (TSS), pH, titratable acidity (TA), and total phenolic compounds (TPC) that are the general attributes to the quality of hard ciders, were analyzed. Preliminary results showed that the average TSS was 15.75o Brix with the highest TSS reached 21.2o Brix. The fruit of some lines were very sour and tart indicating the high level of acidity and phenolics, which showed the great potential for quality hard cider production. The titratable acidity (malic acid) and total phenolic compounds in the apple juice of selected lines are being quantified. This research could identify local cider apple germplasm and provide apple growers and cider makers with the information on cultivar selections for quality hard cider production in ND and the surrounding region.
