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.
