Cider: The Production Technology

• Published in: Winemaking pp. 581 - 607
• Main Authors: Joshi, V.K., Sharma, Somesh, Kumar, Vikas
• Format: Book Chapter
• Language: English
• Published: CRC Press 2021
• Edition: 1
• Subjects: Higher Alcohols; Dessert Apples; Apple Juice; Alcoholic Fermentation; Lactic Acid Bacteria; Total Tannin Content; Cider Production; Malic Acid; Apple Wine; PEF; Apple Sauce; Hard Cider; Cider Makers; Sweet Cider; Torulaspora Delbrueckii; Diammonium Hydrogen Phosphate; Maximum Fermentation Rate; Acetic Acid Bacteria; Apple Juice Concentrate; Sulphur Dioxide; Cider Apples; Kloeckera Apiculata
• ISBN: 9781138490918; 0367713349; 1138490911; 9780367713348
• DOI: 10.1201/9781351034265-25

The major apple-producing countries of the world are China, United States America (USA), India, Germany, France, Italy and Turkey. The United Kingdom leads the world in hard cider production and consumption, though the United States of America is catching up. In this chapter, the word ‘cider’ is used to describe the fermented juice of apple. Details of its production and its quality and factors effecting it are described. The quality of cider depends upon various factors, such as cultivars, composition of the fruit, method of preparation and condition of fruit fermentation. Cider makers know from repeated observations that some cultivars have good, stable pressing properties, while others give lower yields or yields which decrease considerably upon maturation. The type of apple grown in countries like France and England for fermentation into cider are usually unsuitable for other products because of their very high content of pectin-estrase and total phenol content than that of dessert apples.