Template:Cider Evaluation

Appearance

Asturians put great stock in the proper appearance and presentation of the cider. Perhaps more so than anywhere else I’ve ever drunk cider. For that reason, there is a well-developed vocabulary in Asturias for describing the visual aspects of sidra natural.

Color	( SRM)
Clarity
Espalme
Pegue

Mouthfeel

Mouthfeel refers to the physical sensations (as opposed to the aromas and flavors) of the cider. It refers to textures that touch the tongue, roof of the mouth, teeth, throat, and to some extent, the aftertaste sensations.

Body
Sensation
Finish
Balance

Aromas & Flavors

Sidra natural has a set of basic aromas and flavors that, to one degree or another, all examples exhibit. Here I rate the relative strength of those basic flavors, and afterwards discuss any additional flavor or aroma components that are noteworthy.

Alcohol
Apple Flavors
Acetic Flavors
Astringent Flavors

Template documentation[view] [edit] [history] [purge]

Template:Cider Evaluation requires that certain variables be set (either via Template:Infobox Cider or manually in your page) before it will work.

Variable Mapping

This is a guide to the string variables used in the template and how they map to the number variables provided by Template:Infobox Cider:

Appearance Variables

These variables control the first section of the inclusion template

Color

This is provided as a raw string. No mapping takes place.

SRM

This is provided as a raw string. No mapping takes place.

Clarity

Numeral	String
1	Cloudy
2	Hazy
3	Bright
4	Brilliant

Espalme

Numeral	String
1	Plasmáu: no detectable carbon dioxide
2	Desvanecíu: very little carbon dioxide, dissipating too quickly
3	Panizal: lively carbon dioxide, well balanced
4	Volador: highly carbonated; but not to the point of flying corks
5	Axiblatau: an excess of carbon dioxide, over carbonated

Pegue

This is provided as a raw string. No mapping takes place.

Mouthfeel Variables

Body

Numeral	String
1	Light
2	Medium
3	Full

Sensation

This is provided as a raw string. No mapping takes place.

Finish

Numeral	String
1	Short (0-15 Seconds)
2	Medium (15-30 Seconds)
3	Long (30+ Seconds)

Balance

Numeral	String
1	Floxu: insipid
2	Tiernu: low alcohol and flat, from not being fermented long enough. "too young"
3	Finu: a cider that is "clean", "clear", and "balanced" - The ideal cider flavor profile
4	Fechu: A full bodied cider with high alcohol content and a strong flavor
5	Mui Fechu: overly strong and becoming vinegary. "gone off"

Flavor & Aroma Variables

Alcohol

Numeral	String
1	non-alcoholic or none detected
2	Blandu: Faintly alcoholic
3	Alma: Balanced alcohol
4	Strong alcohol taste and aroma
5	Encabazáu: "fortified" Has additional alcohol added to cover defects

Apple

Numeral	String
1	Verdín: excessive flavors of unripe apples
2	Apple forward
3	Balanced apple flavors
4	Sweet apples (table apples)
5	Overly ripe / wine like apple flavor

Acetic

Numeral	String
1	Fema: low or undetectable amounts of acetic acid
2	Pleasant balanced acetic qualities
3	Machu: A very full bodied cider with much more acetic notes and very little sweetness.
4	Pa la fábrica: noticeably off, and best for making vinegar
5	Resquemor: this is already vinegar. Attacks the tongue

Astringent

Numeral	String
1	de Restallu: Strong, astringent, mouth-puckering cider.
2	Agrín: Strong, dry, cider.
3	Secante: refreshingly dry and stimulating to the palate.
4	Fema: more sweet than tart, with little acidity or astringency, without any strong notes.
5	Dulcín: unwanted levels of sweetness due to incomplete fermentation.

The above documentation is transcluded from Template:Cider Evaluation/doc. (edit | history)
Editors can experiment in this template's sandbox (create | mirror) and testcases (create) pages.
Add categories to the /doc subpage. Subpages of this template.

Template Data

This template is designed as a page part to display organoleptic information about a cider profiled on the Eating Asturias website. It is intended to work in conjunction with Template:Infobox Cider which should be called before it. That template provides a method to set the variables needed by this template. If you do not use that template, you will need to set all template parameters on your page before calling this template.

Template parameters

This template prefers block formatting of parameters.

Parameter		Description	Type	Status
Color	color	The visual word value that best describes the color of the cider. Example Very Light	String	required
SRM	srm	A number from 1 to 50 denoting the color class of the cider. Example 4	Number	required
Clarity	clarity	A mapping of the number entered in Infobox Cider to a string for display Example 3 Bright	Number	required
Espalme	espalme	A mapping of the number entered in Infobox Cider to a string for display Example 1 - Plasmáu: no detectable carbon dioxide	Number	required
pegue	pegue	no description	Unknown	optional
Body	body	A mapping of the number entered in Infobox Cider to a string for display Example 2 Medium	Number	required
Sensation	sensation	a string provided by Infobox Cider Example Thick, oily feel	String	required
Finish	finish	A mapping of the number entered in Infobox Cider to a string for display Example 2 Medium (15-30 Seconds)	Number	required
Balance	balance	A mapping of the number entered in Infobox Cider to a string for display Example 3 Finu: a cider that is "clean", "clear", and "balanced" - The ideal cider flavor profile	Number	required
Alcohol	alcohol	A mapping of the number entered in Infobox Cider to a string for display Example 3 Alma: Balanced alcohol	Number	required
Apple	apple	A mapping of the number entered in Infobox Cider to a string for display Example 3 Balanced apple flavors	Number	required
Acetic	acetic	A mapping of the number entered in Infobox Cider to a string for display Example 2 Machu: A very full bodied cider with much more acetic notes and very little sweetness.	Number	required
Astringent	astringent	A mapping of the number entered in Infobox Cider to a string for display Example 2 Agrín: Strong, dry, cider.	Number	required