Glass colour and storage quality

[Mark Warnett]

Hi all

We put our single variety keeved cider into clear bottles which are stored in a dark area. After a couple of years there seems to be a very small but perceptible reduction in body and character.

Conversely our dry ciders (blend of tannic apples) goes in dark glass bottles, where taste and character improves over time, especially from about year 3.

It could be the higher alcohol content or blend of apples, but could the glass clout make a difference here?

Thoughts welcome

Mark



Sent from my iPhone

[Francis Bonenfant]

There are many other variables to consider other than the glass color and possible light exposure. You'd have to do a test using the same cider in clear and dark bottles.

Is your keeved cider much sweeter than your dry cider?
 Are they all aged on the lees and bottle conditionned? Do they have visually similar quantities of lees? 
I have also noticed that the body and taste of dry cider improves after 18 months-3 years in bottle,  as in traditional method sparkling wine (15 months for champagne and 3 years for vintage champagne). My theory is a a lot of this is due to lees autolysis. 

[gareth chapman]

all going to depend largely on what you start with. High tannin/acid ciders will tend to have greater longevity and extended development. The only way to be sure is to test on a like for like basis over an extended period, but as Francis says there are so many other factors ahead of glass colour.