a person who makes violins is called luthier.
a person who makes violins is called luthier.
what is a person who makes violins called?
luthier
section::::experiment.:violins tested.









































the experiment tested six violins—three old and three new. the old violins had a combined value of approximately $10,000,000 usd. this was roughly 100 times the value of the new violins.









































the three new violins were each made by a different luthier and were from several days to several years old. "they were chosen from a pool of violins assembled by the authors, who then selected the three they felt (i) had the most impressive playing qualities and (ii) contrasted with each other in terms of character of sound."
player preferences among new and old violins
specialty style ciders are open to a lot more manipulation than modern or heritage style ciders. there is no restriction to apple varieties used and the list of specialty styles continues to expand. listed on the usacm cider style guide, specialty styles include: fruit, hopped, spiced, wood-aged, sour, and iced ciders. fruit ciders have other fruit or juices added before or after fermentation, like cherries, blueberries, and cranberries. hopped cider is fermented with added hops, common hop varieties being cascade, citra, galaxy, and mosaic. spiced ciders have various spices added to the cider before, during, or after fermentation. spices like cinnamon and ginger are popular to use in production. wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours. sour ciders are high acid ciders that are produced with non-standard, non-saccharomyces yeast and bacteria, which enhance acetic and lactic acid production, in order to reach a sour profile. ice ciders can be made by using pre-pressed frozen juice or frozen whole apples. whole apples either come frozen from the orchard, dependent on harvest date, or are stored in a freezer prior to pressing. when the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. whole apples are then pressed in order to extract the concentrated juice. for the pre-pressed juice the concentrated solution is drawn off while thawing occurs. although, according to the alcohol and tobacco tax and trade bureau (ttb) cider producers can only label a product 'ice cider' if it is produced from apples naturally frozen outdoors.
cider