Glossary · Sensory
Finish
Also written length, aftertaste. Each is a name for the same thing, which is why none of them has an entry of its own.
Definition
What remains after swallowing, and for how long. A long finish is a persistence of flavour and sensation; it is a description of duration, not automatically of quality.
- Subject
- Sensory
- Also written
- length, aftertaste
Related terms
Terms that belong to the same part of the subject, or that this one is routinely confused with.
Sensory
Palate
In tasting usage, the whole in-mouth impression of a drink, and by extension a taster’s trained sensitivity. Anatomically it is the roof of the mouth, which does little of the tasting.
Sensory
Astringency
A tactile sensation of drying, roughening and puckering in the mouth, caused by tannins binding and precipitating the proteins that lubricate the oral surfaces. It is a feeling, not a taste.
Sensory
Bitterness
One of the basic tastes, detected by receptors chiefly on the posterior tongue. In cider it comes principally from short-chain procyanidins and from certain phenolic acids.
Sensory
Balance
The relationship between a cider’s sweetness, acidity, tannin, alcohol and carbonation, judged by whether any one of them dominates unintentionally.
Where to go next
- Cider glossary — The whole vocabulary, by subject and A–Z.
- Comparisons — Terms that are only really clear when set against the thing they are not.
- Search — Finds terms by their aliases and by their spellings in other languages.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Washington State University cider research programme
Washington State University Northwestern Washington Research and Extension Center · university · passage verified 2026-08-24
The single most useful open cider dataset CiderHQ has found. The programme’s cultivar performance database gives juice chemistry, orchard behaviour, bloom and harvest timing and cider-maker tasting notes for 73 cultivars grown at one maritime site over fifteen years, and — unusually — publishes its classification thresholds alongside its figures, so the classification can be checked rather than taken on trust. It also states outright that its results diverge from the English ones. Read in full on 2026-08-24 and transcribed into `data/trials/wsu-mount-vernon.ts`; four published figures were found to be impossible and are withheld there with their reasons.
BJCP Beer Style Guidelines — cider and perry categories
Beer Judge Certification Program · classification framework · retrieved 2026-08-24
Opened on 2026-08-24, and the edition matters. CiderHQ registered the 2015 cider guidelines; BJCP has since published a 2025 cider edition, and the old URL now redirects into the current guidelines index. A competition style guide is a dated framework rather than a standing definition, and citing the wrong edition of one is the same class of error as citing a superseded specification. CiderHQ treats BJCP as one competition framework among several and never as the universal cider taxonomy.