With the conclusion of the latest phase of the project “Knowledge-driven Baltic Cider Production and Branding for Growth and Competitiveness of SME” (Baltic Cider), a clear picture of the work accomplished so far has emerged.

We evaluated the fruit characteristics of apple varieties and candidate varieties suitable for cider production over two seasons. Considering production-related factors - such as yield periodicity and the impact of frost and winter hardiness - we selected specific material for further study, supported by at least two years of data. By gathering data on yields, fruit evaluations, and analyses over at least three years, it becomes possible to identify trends and correlations and link them to the stability of specific genotypes within defined soil and climatic conditions.

The evaluation encompassed not only the fruit itself but also the properties of the apple juice. During one project meeting, experimental cider samples were assessed in collaboration with project partners and cider producers. In line with the concept of terroir - which integrates both natural and human-influenced elements - three apple cultivars (‘Auksis’, ‘Dabinett’, and ‘Sinap Orlovskii’), cultivated in both Latvia and Estonia, were tested to produce these ciders. The most significant difference was in cider made from the ‘Dabinett’ cultivar: apples grown in Estonia imparted more intense bitterness and a longer-lasting aftertaste, while the aroma was rated on par with cider produced in Latvia. Ciders made from the ‘Auksis’ and ‘Sinap Orlovskii’ cultivars were characterized by more pronounced acidity and a milder flavor, with the location of cultivation having a less significant impact.

To establish the region's baseline information for the terroir map, the principles of cider production were compiled, and orchard management practices, soil characteristics, and climate were described. Key apple cultivars and hybrids (genotypes) are briefly characterized and ranked according to the ratio of soluble solids to acids - in descending order, from sweeter to more acidic. This is the first terroir map for Baltic cider, developed by the Latvian Country Tourism Association "Lauku ceļotājs", the NGO Estonian Rural Tourism, the Institute of Horticulture (Latvia), and the Polli Horticultural Research Center at the Estonian University of Life Sciences.