Template:Cider Evaluation/doc

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.