Capítulo 1. La comunicación en el sistema político
1.1 La comunicación y sus antecedentes
the purposes of spreading the apple seeds hidden inside the fruit. In a natural environment, the sweet fruit attracts animals that eat and excrete the seeds. the cidermaker interrupts this process, taking the apples for the purpose of cidermaking, not seed distribution.
Most home cidermakers start the cidermaking process with juice, but a basic understanding of the terms used to describe apples can be helpful. When talking about apples, apple growers most often consider the size—apples can range in size from tiny ¾-inch (2 cm) fruit to 3¾-inch (9 cm) fruit—shape, skin, and flesh of the apple.
an apple’s shape is often described as conical (tall and tapered from the shoulders, or stem end, to the calyx, or bloom end), cylindrical (tall and untapered) or flat (more broad than tall). Shape is typically a lesser con- cern for cidermakers.
the skin of an apple contains some of the flavor, aromas, and other com- pounds that will make their way into
the juice and the cider. the skin can be described by feel (smooth or rough, dry or oily), thickness (thick or thin) and, most often, color. apples start their growing life as green fruit and then develop a variety of colors from green to yellow, orange, and red. apples are often described has having a background or “ground” color and a surface or blush color. this combina- tion of colors can give apples a striped, splotched, or streaked appearance. Some varieties of apples are also described as being “russeted,” which means they have a brownish, leathery layer on the skin. the color of the skin does not affect the juice and cider, but the tannins and other compounds present in the skin can shape the cider.
the flesh of a ripe apple contains most of the flavors, aromas, and other compounds, such as tannins and acids, that will be found in the pressed juiced and the fermented cider. the texture of the flesh can be described as fine grained (sometimes consid- ered “greasy” in pressing) or grainy (which can be “dry” in pressing). Its flavors, and the acids and tannins, can be described in numerous ways. (See chapter 2.)
the aPPLe
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(Text) the juice and the cider. the skin can
be described by feel (smooth or rough, dry or oily), thickness (thick or thin) and, most often, color. apples start their growing life as green fruit and then develop a variety of colors from green to yellow, orange, and red. apples are often described has having a background or “ground” color and a surface or blush color. this combina- tion of colors can give apples a striped, splotched, or streaked appearance. Some varieties of apples are also described as being “russeted,” which means they have a brownish, leathery layer on the skin. the color of the skin does not affect the juice and cider, but the tannins and other compounds present in the skin can shape the cider.
the flesh of a ripe apple contains most of the flavors, aromas, and other compounds, such as tannins and acids, that will be found in the pressed juiced and the fermented cider. the texture of the flesh can be described as fine grained (sometimes consid- ered “greasy” in pressing) or grainy (which can be “dry” in pressing). Its flavors, and the acids and tannins, can be described in numerous ways. (See chapter 2.)
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(Text)
the apple tree produces apples for the purposes of spreading the apple seeds hidden inside the fruit. In a natural environment, the sweet fruit attracts animals that eat and excrete the seeds. the cidermaker interrupts this process, taking the apples for the purpose of cidermaking, not seed distribution.
Most home cidermakers start the cidermaking process with juice, but a basic understanding of the terms used to describe apples can be helpful. When talking about apples, apple growers most often consider the size—apples can range in size from tiny ¾-inch (2 cm) fruit to 3¾-inch (9 cm) fruit—shape, skin, and flesh of the apple.
an apple’s shape is often described as conical (tall and tapered from the shoulders, or stem end, to the calyx, or bloom end), cylindrical (tall and untapered) or flat (more broad than tall). Shape is typically a lesser con- cern for cidermakers.
the skin of an apple contains some of the flavor, aromas, and other com- pounds that will make their way into
the juice and the cider. the skin can be described by feel (smooth or rough, dry or oily), thickness (thick or thin) and, most often, color. apples start their growing life as green fruit and then develop a variety of colors from green to yellow, orange, and red. apples are often described has having a background or “ground” color and a surface or blush color. this combina- tion of colors can give apples a striped, splotched, or streaked appearance. Some varieties of apples are also described as being “russeted,” which means they have a brownish, leathery layer on the skin. the color of the skin does not affect the juice and cider, but the tannins and other compounds present in the skin can shape the cider.
the flesh of a ripe apple contains most of the flavors, aromas, and other compounds, such as tannins and acids, that will be found in the pressed juiced and the fermented cider. the texture of the flesh can be described as fine grained (sometimes consid- ered “greasy” in pressing) or grainy (which can be “dry” in pressing). Its flavors, and the acids and tannins, can be described in numerous ways. (See chapter 2.)
the aPPLe
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(Text) the juice and the cider. the skin can
be described by feel (smooth or rough, dry or oily), thickness (thick or thin) and, most often, color. apples start their growing life as green fruit and then develop a variety of colors from green to yellow, orange, and red. apples are often described has having a background or “ground” color and a surface or blush color. this combina- tion of colors can give apples a striped, splotched, or streaked appearance. Some varieties of apples are also described as being “russeted,” which means they have a brownish, leathery layer on the skin. the color of the skin does not affect the juice and cider, but the tannins and other compounds present in the skin can shape the cider.
the flesh of a ripe apple contains most of the flavors, aromas, and other compounds, such as tannins and acids, that will be found in the pressed juiced and the fermented cider. the texture of the flesh can be described as fine grained (sometimes consid- ered “greasy” in pressing) or grainy (which can be “dry” in pressing). Its flavors, and the acids and tannins, can be described in numerous ways. (See chapter 2.)
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(Text)
Because apples are an agricultural product, where and how the apples are grown can have a big impact on their taste and texture. You won’t find all of these apples—or these exact apple characteristics—in your region, but this sampling will give you a taste of the apples grown by Farnum hill and other leading cidermakers around the world and how they are used in cidermaking.
typically, cidermakers mix the juice of several apple varieties harvested around the same time before begin- ning fermentation. Only a few varieties have all the necessary characteristics to produce a balanced cider on their own.
When cidermakers talk about apples, they often divide them into two loose, unofficial categories: cider apples and commercial apples. the first category is for those apples that are grown primarily for cidermaking. the home cidermaker usually has to seek these apples out from small, local producers, but the effort is rewarded with more nuanced, balanced cider. commercial apples are more easily accessible to the home cidermaker; commercial apples are often divided into dessert or eating apples and baking apples. although many common apples are not suited for cidermaking, varieties such as Golden delicious, Idared, and Jonathan are widely available. these apples have properties which make them a reason- able stand-in for more traditional cider
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