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Perry is an alcoholic beverage exclusively produced from fermented apples.
Answer: False
Perry is an alcoholic beverage produced from the fermentation of pears, not apples. It is sometimes referred to as pear cider.
What is perry, and what is its primary ingredient?
Answer: An alcoholic beverage made from fermented pears.
Perry is an alcoholic beverage derived from the fermentation of pears, often referred to as pear cider.
What is the typical alcohol content range for standard perry?
Answer: 5-8% ABV
Standard perry typically possesses an alcohol content ranging from 5% to 8% ABV (Alcohol By Volume).
The earliest known reference to perry dates back to the 14th century CE.
Answer: False
The earliest known reference to perry, or a fermented drink made from pears, dates back to Saint Jerome in the fourth century CE, who referred to it as *piracium*.
Saint Jerome's reference to *piracium* is considered the earliest known mention of perry production.
Answer: True
The earliest known reference to fermented alcoholic drinks made from pears, termed *piracium*, is attributed to Saint Jerome in the fourth century CE.
Perry making spread from England to France during the medieval period.
Answer: False
Perry making traditions were established in regions of France prior to their widespread adoption in England, with medieval England importing pears from France.
During the 18th century, perry's popularity in England increased partly due to difficulties in importing French wine.
Answer: True
Perry experienced a surge in popularity during the 18th century in England, partly attributed to the challenges faced in importing French wine due to intermittent conflicts.
The decline of traditional perry production in the 20th century was primarily due to a lack of consumer interest.
Answer: False
The decline in traditional perry production during the 20th century was influenced by factors including changing farming practices, labor intensity, disease, and a shift away from specific perry pears.
Which historical figure is mentioned as referencing fermented pear drinks in *Natural History*?
Answer: Pliny the Elder
Pliny the Elder, in his work *Natural History*, is cited as referencing fermented pear drinks, providing an early historical mention.
What historical factor contributed to perry's popularity in England during the 18th century?
Answer: Difficulties in importing wine due to conflicts with France.
Perry's popularity in 18th-century England was partly boosted by the difficulties in importing French wine, which increased demand for domestic alternatives.
The decline of traditional perry production in the 20th century was influenced by:
Answer: Changing farming practices and the loss of orchards to diseases.
Factors contributing to the 20th-century decline included evolving agricultural practices, the labor-intensive nature of perry pear cultivation, and orchard losses due to diseases.
What historical factor is cited as a primary reason for perry's increased popularity in 18th century England?
Answer: Difficulties in importing wine due to conflicts with France.
The challenges in importing French wine during the 18th century significantly contributed to the increased demand and popularity of domestically produced perry in England.
Perry pears are typically large, sweet varieties chosen for immediate consumption as fresh fruit.
Answer: False
Perry pears are typically smaller and possess a bitter or astringent taste, distinguishing them from the large, sweet varieties consumed fresh. This characteristic is analogous to the difference between cider apples and dessert apples.
Perry pears are thought to be descended from cultivated pear subspecies crossed with the common wild apple.
Answer: False
Perry pears are believed to be descended from wild hybrids resulting from crosses between cultivated pear subspecies and the wild pear (*Pyrus communis subsp. pyraster*), not the wild apple.
Many traditional perry pear varieties are thriving and widely cultivated today, with extensive documentation.
Answer: False
Many traditional perry pear varieties are critically endangered or have been lost, posing significant challenges for preservation and documentation.
Names like 'Merrylegs' and 'Stinking Bishop' are examples of descriptive names given to perry pear varieties.
Answer: True
Perry pear cultivars are often known by picturesque names, such as 'Merrylegs' and 'Stinking Bishop', which reflect their characteristics or origins.
Perry pears are typically classified based on their sugar and alcohol content.
Answer: False
Perry pears are typically classified based on their acidity and tannin content, rather than sugar and alcohol content.
Perry pear trees are known for their rapid growth and early fruit production, often bearing fruit within a few years.
Answer: False
Perry pear trees are characterized by slow growth and a long maturation period, often taking a decade or more to bear fruit sufficiently.
Managing perry pear orchards is straightforward due to the trees' small size and resistance to common diseases.
Answer: False
Managing perry pear orchards presents challenges due to the trees' large size and susceptibility to diseases like fire blight and pests such as pear psylla.
National collections of perry pear cultivars have been established in both the UK and the United States for conservation purposes.
Answer: True
Efforts to conserve perry pear genetic resources include the establishment of national collections in the UK and repositories in the United States.
The 'Holme Lacy Pear' refers to a specific perry pear cultivar known for its exceptional size and yield in the late 18th century.
Answer: True
The 'Holme Lacy Pear' is noted as a specific perry pear tree that demonstrated exceptional size and yielded a substantial crop in the late 18th century.
The saying 'plant pears for your heirs' is linked to the quick maturation time of perry pear trees.
Answer: False
The adage 'plant pears for your heirs' refers to the exceptionally long maturation period of perry pear trees, not their quick growth.
What characteristic distinguishes perry pears from pears typically eaten fresh?
Answer: They are smaller and have a bitter or astringent taste.
Perry pears are typically smaller and possess a bitter or astringent flavor profile, contrasting with the larger, sweeter varieties consumed fresh.
How do perry pear trees typically differ from apple trees used for cider in terms of growth?
Answer: They have a slow growth rate and long maturation period.
Perry pear trees are known for their slow growth and extended maturation period, often requiring a decade or more before yielding fruit sufficiently.
What is a major challenge in managing perry pear orchards related to disease?
Answer: They are highly susceptible to fire blight, a bacterial disease.
Perry pear trees face significant management challenges due to their susceptibility to diseases such as fire blight and pests like pear psylla.
Which of the following is an example of a unique and descriptive name given to a perry pear variety?
Answer: Judge Amphlett
'Judge Amphlett' is cited as an example of a unique and descriptive name given to a perry pear cultivar.
What is the significance of the National Perry Pear Centre?
Answer: It is a repository for conserving perry pear genetic resources and cultivars.
The National Perry Pear Centre serves as a vital repository for the conservation of perry pear genetic resources and cultivars, safeguarding orchard heritage.
Which of the following pear varieties is mentioned as being particularly valued in Austria for its late ripening and ability to clarify cloudy perry?
Answer: Grüne Pichelbirne
The 'Grüne Pichelbirne' is noted for its late ripening characteristics and its utility in clarifying cloudy perry, making it a valued variety in Austrian cultivation.
What does the saying 'plant pears for your heirs' refer to?
Answer: The very long time it takes for perry pear trees to mature and produce fruit.
The adage 'plant pears for your heirs' underscores the extensive time required for perry pear trees to mature and yield fruit, often spanning a decade or more.
What historical work is mentioned as documenting many traditional perry pear varieties in England?
Answer: The Herefordshire Pomona
The 'Herefordshire Pomona' is cited as a significant historical publication that documented numerous traditional perry pear varieties found in England.
Pears for perry are typically harvested when fully ripe, similar to apples for cider.
Answer: False
Pears intended for perry production should be picked before full ripeness and then allowed to ripen indoors, unlike cider apples which are typically harvested when fully ripe.
Traditional perry making involves crushing pears and fermenting the juice using cultivated, commercial yeast strains.
Answer: False
Traditional perry making relies on fermenting the juice using wild yeasts naturally present on the fruit's skin, rather than cultivated, commercial strains.
A key difference in perry making technique is allowing the crushed pear pomace to stand for a period to lose tannins.
Answer: True
A distinct technique in perry making involves allowing the crushed pear pomace to macerate for a period to reduce tannin levels, a process akin to winemaking.
Modern perry production exclusively uses traditional methods like querns and rack-and-cloth presses.
Answer: False
Modern perry production often employs equipment such as belt presses, which are more efficient than traditional methods like querns and rack-and-cloth presses.
Sclereids in perry pears make the pressing process easier due to their soft texture.
Answer: False
Sclereids, specialized cells with thick walls found in perry pears, make the pressing process more difficult, not easier.
Wild yeasts play a crucial role in traditional perry fermentation, converting sugars into alcohol.
Answer: True
Traditional perry fermentation relies significantly on the action of wild yeasts naturally present on the pear skins to convert sugars into alcohol.
The presence of sclereids in perry pears makes the pressing process more:
Answer: Difficult due to their thick cell walls.
Sclereids, characterized by thick cell walls, contribute structural rigidity to perry pears, thereby complicating the pressing process.
How does the harvesting of pears for perry differ from that of apples for cider?
Answer: Pears for perry are picked before full ripeness and require hand-harvesting, whereas cider apples are often mechanically harvested when ripe.
Pears for perry are typically hand-harvested before full ripeness and ripened indoors, contrasting with cider apples, which are often mechanically harvested when fully ripe.
Perry pears generally contain lower concentrations of tannins and acids compared to cider apples.
Answer: False
Perry pears typically exhibit higher concentrations of tannins, acids, and other phenolic compounds when contrasted with cider apples.
Sorbitol, found in perry pears, is readily fermented by yeast, contributing to a dry final product.
Answer: False
Sorbitol, a sugar alcohol present in perry pears, is not readily fermented by yeast. Its presence contributes to residual sweetness and body in the final perry.
Ethyl decadienoate is a compound primarily responsible for the characteristic apple aroma in cider.
Answer: False
Ethyl decadienoate is a group of esters found in perry pears that are responsible for their prominent pear aroma, distinguishing them from cider apples.
Pear juice contains significantly lower levels of unfermentable sugar alcohols compared to apple juice.
Answer: False
Pear juice contains significant quantities of unfermentable sugar alcohols, particularly sorbitol, which are present at lower levels in apple juice.
In perry, malolactic fermentation typically converts citric acid into lactic acid, similar to wine.
Answer: False
In perry, malolactic fermentation typically involves the catabolization of citric acid into acetic acid and oxaloacetic acid, yielding floral aromas, rather than the conversion of malic acid to lactic acid seen in wine.
What chemical compound, found in higher concentrations in perry pears, is a sugar alcohol that is not readily fermented by yeast?
Answer: Sorbitol
Sorbitol is a sugar alcohol found in higher concentrations in perry pears that is not readily fermented by yeast, impacting the final product's sweetness and body.
What is the primary role of ethyl decadienoate in perry?
Answer: It contributes to the pear aroma.
Ethyl decadienoate is a key ester compound responsible for the characteristic and desirable pear aroma found in perry.
How does the presence of sorbitol in pear juice affect the final perry product compared to cider?
Answer: It results in a sweeter beverage with more residual sugar and increased body.
Sorbitol, being unfermentable by yeast, contributes to a higher residual sugar content, resulting in a sweeter perry with greater body compared to cider.
During malolactic fermentation in perry, citric acid is typically converted into:
Answer: Catabolization of citric acid into acetic acid, yielding floral aromas.
In perry, malolactic fermentation typically involves the catabolization of citric acid into acetic acid and oxaloacetic acid, which imparts floral and citrus-like aromas.
What is the key difference in the chemical composition of pear juice compared to apple juice regarding fermentation?
Answer: Pear juice contains significant quantities of unfermentable sugar alcohols like sorbitol.
Pear juice is distinguished by its substantial content of unfermentable sugar alcohols, notably sorbitol, which influences fermentation dynamics and final product characteristics differently than apple juice.
What is a key chemical difference in perry pears compared to cider apples regarding fermentation?
Answer: Perry pears have higher concentrations of acids and phenolics.
Perry pears exhibit higher concentrations of acids and phenolics compared to cider apples, influencing fermentation and flavor profiles.
Which of the following is a characteristic of malolactic fermentation in perry, as described in the source?
Answer: Catabolization of citric acid into acetic acid, yielding floral aromas.
Malolactic fermentation in perry is characterized by the catabolization of citric acid into acetic acid and oxaloacetic acid, resulting in floral aromas.
What is the primary difference between perry pears and cider apples regarding their chemical composition?
Answer: Perry pears have a higher ratio of sorbitol to other sugars.
A key chemical distinction is that perry pears possess a higher proportion of sorbitol, a sugar alcohol, compared to cider apples.
Traditional perry production is concentrated in the English counties of Kent, Sussex, and Essex.
Answer: False
Traditional perry production is historically concentrated in the English counties of Gloucestershire, Herefordshire, and Worcestershire, which hold a Protected Geographical Indication (PGI) for perry.
Perry made in Gloucestershire, Herefordshire, and Worcestershire holds a European Union Protected Geographical Indication (PGI).
Answer: True
Perry produced using traditional methods in the English counties of Gloucestershire, Herefordshire, and Worcestershire is recognized with a European Union Protected Geographical Indication (PGI).
Historically, English perry was typically a sweet, sparkling beverage served in champagne-style bottles.
Answer: False
Historically, English perry was predominantly a dry, still beverage served from the cask, contrasting with the often sweet and sparkling French *poiré*.
Babycham, a commercial perry, was initially marketed towards male consumers.
Answer: False
Babycham, a successful commercial perry, was notably marketed towards female consumers.
In the UK, the term 'pear cider' is universally accepted by traditionalists and industry bodies as synonymous with 'perry'.
Answer: False
The term 'pear cider' has been a point of contention in the UK, with traditionalists often distinguishing it from 'perry', which implies production from specific perry pears.
The Mostviertel region in Austria is unique because it produces more cider than perry.
Answer: False
The Mostviertel region in Austria is distinguished by producing more perry (*birnenmost*) than cider, representing a unique concentration of pear-based beverage production.
Empress Maria Theresa encouraged pear cultivation in Austria by ordering the planting of apple trees along roads.
Answer: False
Empress Maria Theresa encouraged pear cultivation in Austria's Mostviertel region by ordering the planting of perry pear trees along municipal roads.
French perry (*poiré*) from the Domfrontais region has received protected status, requiring a minimum of 40% 'Plant de Blanc' pear.
Answer: True
The *poiré* from the Domfrontais region in France holds protected status (AOC/PDO) and mandates the use of at least 40% 'Plant de Blanc' pears.
Traditional perry production in the UK historically favored a sweet, sparkling style.
Answer: False
Traditional UK perry production historically favored a dry, still style, contrasting with the often sweet and sparkling French *poiré*.
The 'pear perception' issue refers to the difficulty some consumers had understanding the term 'perry', leading some brands to use 'pear cider'.
Answer: True
The 'pear perception' issue arose from consumer unfamiliarity with the term 'perry', prompting some producers to adopt 'pear cider' to enhance market accessibility.
Modern commercial perry is often characterized by lower strength and artificial carbonation compared to traditional perry.
Answer: True
Modern commercial perry frequently exhibits lower alcohol content and artificial carbonation, diverging from the characteristics of traditional perry.
In Australia, traditional perry pear varieties have been extensively cultivated for centuries.
Answer: False
While there was an early attempt at establishing pear cultivation in Australia, traditional perry pear varieties have not been extensively cultivated for centuries; efforts are more recent.
*Pommeau* is a French beverage made from fermented pears, similar to perry.
Answer: False
*Pommeau* is a French beverage made from a blend of apple juice and apple brandy (like Calvados), not fermented pears.
Which region in France is specifically recognized for its *poiré* with protected status (AOC/PDO)?
Answer: Domfrontais
The *poiré* from the Domfrontais region in France has achieved protected status (AOC/PDO), signifying its unique production methods and regional identity.
Which of the following is NOT a traditional English county associated with perry production?
Answer: Kent
Gloucestershire, Herefordshire, and Worcestershire are the primary traditional English counties associated with perry production, holding PGI status. Kent is not typically listed among these core regions.
What distinguishes French *poiré* from traditional English perry historically?
Answer: French *poiré* was often sparkling and sweet, English perry was dry and still.
Historically, English perry was typically dry and still, whereas French *poiré* often presented as a sparkling beverage with noticeable sweetness.
What role did Babycham play in the perry industry?
Answer: It helped revive the industry through commercial success, though later used concentrate.
Babycham's commercial success demonstrated a market for perry and contributed to industry revival, despite later shifts in its production methods.
The controversy surrounding 'pear cider' versus 'perry' in the UK primarily involves:
Answer: The definition and ingredients used in pear-based alcoholic drinks.
The debate over 'pear cider' versus 'perry' in the UK centers on the definition and the specific ingredients used, particularly concerning the authenticity of pear varieties.
In which Austrian region is perry production more prevalent than cider production?
Answer: Mostviertel
The Mostviertel region in Austria is unique as it is the only area globally where perry production surpasses that of cider.
What is *Calvados Domfrontais*?
Answer: A pear brandy produced by distilling French perry (*poiré*).
*Calvados Domfrontais* is a specific type of pear brandy originating from the distillation of French perry (*poiré*).
What is 'mostello'?
Answer: A fortified perry innovation from Austria.
'Mostello' represents a fortified perry innovation originating from the Mostviertel region of Austria.
How did Empress Maria Theresa influence perry cultivation in Austria's Mostviertel region?
Answer: By ordering the planting of perry pear trees along roads.
Empress Maria Theresa actively promoted pear cultivation in Austria's Mostviertel by decreeing the planting of perry pear trees along public roads.
What is the primary characteristic of modern commercial perry, such as Lambrini or Ritz?
Answer: High standardization, often using adjuncts, artificially carbonated.
Modern commercial perry brands like Lambrini and Ritz are typically characterized by high standardization, the potential use of adjuncts, and artificial carbonation.
In the UK, the Campaign for Real Ale (CAMRA) distinguishes between 'perry' and 'pear cider' based on:
Answer: The definition and ingredients used in pear-based alcoholic drinks.
CAMRA's distinction between 'perry' and 'pear cider' in the UK is primarily based on the definition and the specific ingredients utilized in the production of these pear-based alcoholic beverages.
What is the significance of the 'Three Counties' region (Gloucestershire, Herefordshire, Worcestershire) for perry production?
Answer: It is historically significant, with suitable climate and soil for perry pears.
The 'Three Counties' region is historically vital for perry production due to its favorable climate and soil conditions, which are conducive to cultivating perry pears.
What was the outcome of Governor Philip Gidley King's order for apple and pear trees in Australia in 1803?
Answer: The trees never arrived, and perry production was not established at that time.
Governor Philip Gidley King's initiative to import apple and pear trees for beverage production in Australia in 1803 was unsuccessful, as the trees never arrived, preventing the establishment of perry production at that time.
What is the typical alcohol content of distilled perry, such as Calvados?
Answer: 40-43% ABV
Distilled perry products, such as Calvados, typically have a significantly higher alcohol content, ranging from 40% to 43% ABV.
What is the typical alcohol content of a fortified perry?
Answer: 17% ABV
Fortified perry typically has an alcohol content around 17% ABV, achieved through blending with spirits or additional pear juice.