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Friday 30 October 2015

Cider (Cyder; Hard Cider): The Product and Its Manufacture

2016, Pages 119–128

Abstract

Cider, although the term ‘ciders’ is more suitable to represent the diversity of this product, is a fermented beverage produced and consumed worldwide. In this article, its historical and geographical origins, as well as definition from a regulatory point of view, are presented. Cidermaking is then discussed by describing two main processes (in France and the UK) that are radically different, although both lead to products named ciders. The importance of microorganisms and their metabolism during production in terms of quality or spoilage is reviewed. Finally, product composition and potential impacts on health are presented.

Keywords

  • Alcoholic fermentation;
  • Apple juice;
  • Bacteria;
  • Cider;
  • Cidermaking;
  • Fermentation;
  • Fermented beverage;
  • Hard cider;
  • Health impact;
  • Malolactic fermentation;
  • Organoleptic qualities;
  • Spoilage;
  • Yeast

Definition and Origin

Cider is generally defined as an alcoholic beverage obtained by apple juice (apple must) fermentation. Noteworthy, in North America, the term ‘cider’ is rather associated with a cloudy unfermented and unpasteurized apple juice, whereas the fermented product is called ‘hard cider.’ In Europe, the fermented product is mainly named ‘cider’ in the UK, ‘cidre’ in France, ‘sidra’ in Spain, and ‘apfelwein’ in Germany. Another common fruit fermentation is obtained from pears and leads to a product named ‘perry’ in English or ‘poiré’ in French. It is worth mentioning that cider can either be a final product ready for consumption or an intermediate product used for apple brandy (e.g., ‘Calvados’ in Normandy and ‘Lambig’ in Brittany) production by distillation or cider vinegar via an acetic fermentation. Moreover, Calvados blended with apple must leads to an aperitif-type beverage (i.e., predinner drink) named ‘Pommeau’ in France.
Like the other major fermented beverages (i.e., wine and beer), cider is one of the oldest alcoholic beverages in the world; Hebrews called it ‘sichar,’ whereas Romans and Greeks called it ‘sicera’ and ‘sikera,’ respectively. From an etymological point of view, the name cider would come from ‘sicera’ (meaning any fermented beverage that is not wine; Cambridge Psalter); this can especially be observed in Normandy, as ‘cidre’ was originally spelled ‘sidre.’ Although the name cider was not used at the time, during antiquity, a certain number of writings by Pliny the Elder or Palladius refer to alcoholic beverages obtained from apples or pears. During the ninth century, the term ‘sicetores,’ referring to brewers producing ale but also ‘pomacium’ from apples, was used by Charlemagne. In France, the first use of the word ‘cidre’ was found in the Conception de Nostre-Dame (Wace, twelfth century). From this time, and thanks to the invention of the press (thirteenth century), cider production extended to various apple-producing European regions. From the fourteenth to twentieth centuries, technological practices and processes were optimized and led to higher volumes and better-quality products. Nowadays, cider production, although far more limited than wine and beer, can be found on every continent in apple-growing regions worldwide. In Europe, the UK (mainly West Country, West Midlands but also Wales), France (mainly Normandy and Brittany), Spain (mainly Asturias and Basque country), and Germany are the main cider-producing countries, although many others have local productions (e.g., Ireland, Austria, Poland, Sweden, Norway). In North America, hard cider production is done in the United States, Canada, and even Mexico. Interestingly, in Quebec, a new cider type named ‘ice cider’ (equivalent to icewine in enology and thus using apples with high sugar contents due to natural frost) has recently appeared. In South America, cider is produced in Argentina and Chile. Cider production is also found in Asia (China and Japan), Africa (South Africa), Australia (Tasmania), and New-Zealand.