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76-619: The juice of most varieties of apple, including crab apples , can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that "real cider" must be at least 90% fresh apple juice . In

152-690: A half-inferior ovary ; flowering occurs in the spring after 50–80 growing degree days (varying greatly according to subspecies and cultivar ). Many apples require cross-pollination between individuals by insects (typically bees , which freely visit the flowers for both nectar and pollen ); these are called self-sterile, so self-pollination is impossible, making pollinating insects essential. A number of cultivars are self-pollinating, such as 'Granny Smith' and 'Golden Delicious', but are considerably fewer in number compared to their cross-pollination dependent counterparts. Several Malus species, including domestic apples, hybridize freely. The fruit

228-786: A hard cider . Cider is an ancient beverage. Evidence from pottery found shows that cider was made as early as 3000 B.C by the Celts. The first recorded reference to cider dates back to Julius Caesar 's first attempt to invade Britain in 55 BCE where he found the native Celts fermenting crabapples. He would take the discovery back through continental Europe with his retreating troops. In the cider market, ciders can be broken down into two main styles, standard and specialty. The first group consists of modern ciders and heritage ciders. Modern ciders are produced from culinary apples such as Gala . Heritage ciders are produced from heritage, cider specific, crab or wild apples, like Golden Russet . Historically, cider

304-399: A barrel of cider is left outside during the winter. When the temperature is low enough, the water in the cider starts to freeze. If the ice is removed, the (now more concentrated) alcoholic solution is left behind in the barrel. If the process is repeated often enough, and the temperature is low enough, the alcohol concentration is raised to 20–30% alcohol by volume. Home production of applejack

380-507: A bottle if not filtered correctly. Artificial sweeteners can be used which are non-fermentable but some of these create an aftertaste, such as saccharin or sucralose, yet some of these are known for adding off flavour compounds. In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained 20.5 g (five teaspoons) of sugar, nearly the amount the WHO recommends as an adult's daily allowance of added sugar, and 5–10 times

456-403: A cider is produced; this is the traditional method used for cider making, and many producers feel that the strains unique to their cidery contribute a sense of terroir to their product. Wild yeast populations can be incredibly diverse and commonly include species of Saccharomyces , Candida , Pichia , Hanseniaspora and Metschnikowia . Typically, the native yeast take up residence in

532-424: A cider mill. Cider mills were traditionally driven by the hand, water-mill, or horse-power. In modern times, they are likely to be powered by electricity. The pulp is then transferred to a cider press where the juice is extracted. Traditionally, the method for squeezing the juice from the apple pulp involves placing sweet straw or haircloths between stacked layers of apple pulp. Today, apples can be quickly pressed on

608-448: A clear cider without any need for filtration. Both sparkling and still ciders are made; the sparkling variety is the more common. Modern, mass-produced ciders closely resemble sparkling wine in appearance. More traditional brands tend to be darker and cloudier. They are often stronger than the mass-produced varieties and taste more strongly of apples. Almost colourless, white cider has the same apple juice content as conventional cider but

684-449: A common tannin present in cider is Procyanidin B2 . The acids in cider play a vital role in both the cider making process and in the final flavour of a finished cider. They are present in both apples and cider, and add a sour taste and a pungent odor to these respective substances. Acids also serve as a preservative in the cider since microbes grow less in lower pH environments and contribute to

760-474: A drier, higher-alcohol-content version, using open fermentation vats and bittersweet crab apples. The French developed a sweet, low-alcohol "cidre" taking advantage of the sweeter apples and the keeving process. Cider styles evolved based on the methods used, the apples available and local tastes. Production techniques developed, as with most technology, by trial and error. In fact, the variables were nearly too widespread to track, including: spontaneous fermentation,

836-669: A high crop load because the nitrogen in more concentrated in the low number of apples instead of being distributed to many apples. While a sufficient amount of YAN is good for the yeast and ensures fermentation of the sugars in the juice to alcohol, some cider makers may choose to limit nitrogen because it is the limiting factor. When the yeast are starved for nitrogen, they stop fermenting and die off. This can be desirable if cider makers prefer their cider to have some more sugar than alcohol in their cider. However, limiting YAN should be done in moderation because too little nitrogen can lead to an increase in hydrogen sulfide (H 2 S) production which

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912-401: A mechanized belt press. The juice, after being strained in a coarse hair-sieve, is then put into either open vats or closed casks. The remaining solids ( pomace ) are given to farm animals as winter feed, composted, discarded or used to make liqueurs . Fermentation of ciders occurs by a very similar mechanism to the fermentation of wine. The process of alcoholic fermentation is characterised by

988-516: A mix of eating and cider apples (as in Kent , England), or exclusively cider apples (as in the West Country , England) and West of England . There are many hundreds of varieties of cultivars developed specifically for cider making. Once the apples are gathered from trees in orchards they are scratted (ground down) into a pulp. Historically this was done using pressing stones with circular troughs, or by

1064-408: A protective layer, reducing air contact. This final fermentation creates a small amount of carbonation . Extra sugar may be added specifically for this purpose. Racking is sometimes repeated if the liquor remains too cloudy. Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry , raspberry , or cranberry . The cider

1140-522: A recipe calling for quince cider. Before the development of rapid long-distance transportation, regions of cider consumption generally coincided with those of cider production. As such, cider was said to be more common than wine in 12th-century Galicia and certainly the idea of it was present in England by the Conquest of 1066, using crab apples: the word "Wassail" is derived from a Saxon phrase, "wæs hæil": it

1216-690: A significant source of off odors in the finished product. Brettanomyces species produce volatile phenols , especially 4-ethyl phenol , which impart a distinct aroma called "Bretty", typically described as "barnyard", "horsey", or "bandaid". While these aromas would be considered spoilage odors in wines, many cider producers and consumers do not consider them a fault. Yeast species like Hanseniaspora uvarum , Metschnikowia pulcherrima , Saccharomyces uvarum , Zygosaccharomyces cidri , Candida pomicole , and Pichia membranifaciens have also been found to produce enzymes linked to generation of spoilage odors. The western British tradition of wassailing

1292-544: A single recipe for fermenting apples but rather includes them as part of main courses, especially accompanying pork. In Austria, cider is made in the southwest of Lower Austria , the so-called " Mostviertel " and in Upper Austria as well as in parts of Styria . Almost every farmer there has some apple or pear trees. Many farmers also have a kind of inn called a "Mostheuriger", similar to a heuriger for new wine, where they serve cider and traditional fare. Non-sparkling cider

1368-400: 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 to extract the concentrated juice. For

1444-789: A strong aromatic and flavour character of apple, while drier and higher alcohol ciders will tend to produce a wider range of fruity aromas and flavours. Modern ciders vary in color from pale to yellow and can range from brilliant to a hazy clarity. Clarity can be altered through various cider making practices, depending on the cider maker's intentions. Heritage ciders are made from both culinary and cider apples, including bittersweet, bittersharp, heirlooms, wild apples, and crabapples. Common apples used in heritage cider production include Dabinett , Kingston Black , Roxbury Russet , and Wickson . Heritage ciders are higher in tannins than modern ciders. They range in colour from yellow to amber ranging from brilliant to hazy. Clarity of heritage ciders also depends on

1520-487: Is a globose pome , varying in size from 1–4 cm ( 1 ⁄ 2 – 1 + 1 ⁄ 2  in) in diameter in most of the wild species, to 6 cm ( 2 + 1 ⁄ 4  in) in M. sylvestris sieversii , 8 cm (3 in) in M. domestica , and even larger in certain cultivated orchard apples. The centre of the fruit contains five carpels arranged star-like, each containing one or two seeds . 36 species and 4 hybrids are accepted. The genus Malus

1596-538: Is a traditional method of fermentation with low amounts of nitrogen in French and English ciders that is intended to slow down the rate of fermentation in hopes of retaining high esters as well as retaining some residual sugar in the bottled cider to increase effervescence in the aging process. Ciders can be back sweetened, after fermentation is complete to add a sweet taste and balance out acids, tannins, and bitterness. Natural sugar can be used but this can restart fermentation in

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1672-742: Is called poiré in France and produced mostly in Lower Normandy there. A branded sweet perry known as Babycham , marketed principally as a women's drink and sold in miniature champagne-style bottles, was once popular in the UK but has become unfashionable. Another related drink is a form of mead , known as cyser . Cyser is a blend of honey and apple juice fermented together. Although not widely made in modern times, various other pome fruits can produce palatable drinks. Apicius , in Book II of De re coquinaria , includes

1748-414: Is carried out at a temperature of 4–16 °C (39–61 °F). This temperature would be low for most kinds of fermentation, but is beneficial for cider, as it leads to slower fermentation with less loss of delicate aromas. Fermentation can occur due to natural yeasts that are present in the must; alternately, some cider makers add cultivated strains of cider yeast, such as Saccharomyces bayanus . During

1824-444: Is common for ciders to be fermented to dryness, although that is not always the case. Fermentations will carry on until the fermentation is stopped or the yeasts run out of nutrients and can no longer metabolise, resulting in a "stuck" fermentation. Steps taken before fermentation might include fruit or juice blending, titratable acidity and pH measurements and sometimes adjustments, and sulfur dioxide and yeast additions. Fermentation

1900-403: Is critical to the quality of the final product. As with other fermented beverages, like wine and beer, the strain of yeast used to carry out the alcoholic fermentation also converts precursor molecules into the odorants found in the final product. In general, two broad categories of yeast are used for cider making: commercially developed strains and wild, or autochthonous, strains. In either case,

1976-478: Is expensive in time and money and requires special corks, bottles, and other equipment. Some home brewers use beer bottles, which work perfectly well, and are inexpensive. This allows the cider to become naturally carbonated. Tannins are crucial flavour compounds in cider. Since perfecting the tannin content in the cider is needed for optimal success, the tannins or "polyphenols of apples are largely implicated in cider quality." They are important because they control

2052-414: Is fine in texture, juicy and crisp. Early in the season, Golden Russets exhibit an attractive, though extreme, tartness that makes them an excellent eating apple; if left to ripen long, their flavor grows quite sweet, but their flesh deteriorates and becomes mealy and soft. Despite its positive characteristics, the apple does not market well as an eating variety because of its russet. Harvested at late season,

2128-478: Is harder to create because the cider maker has to blend various apples to create a clearer liquid. White ciders tend to be sweeter and more refreshing. They are typically 7–8%  ABV in strength. Black cider, by contrast, is dry amber cider which has an alcohol content of 7–8% ABV. The word cider is first mentioned in Middle English in biblical use as sicer / ciser "strong drink", "strong liquor" in

2204-589: Is made throughout Normandy , France, not just in the Calvados département . It is made from cider by double distillation. In the first pass, the result is a liquid containing 28–30% alcohol. After the second pass, the concentration of alcohol is about 40%. Applejack is a strong alcoholic beverage made in North America by concentrating cider, either by the traditional method of freeze distillation or by true evaporative distillation . In traditional freeze distillation,

2280-487: Is not an important crop in most areas, being extremely sour due to malic acid (which like the genus derives from the Latin name mālum ), and in some species woody, so is rarely eaten raw. In some Southeast Asian cultures, they are valued as a sour condiment , sometimes eaten with salt and chilli or shrimp paste . Some crabapple varieties are an exception to the reputation of being sour, and can be very sweet, such as

2356-587: Is popular in Europe. Ice cider (French: cidre de glace ), originating in Quebec and inspired by ice wine , has become a Canadian speciality, now also being produced in England. For this product, the apples are frozen either before or after being harvested. Its alcohol concentration is 9–13% ABV . Cidre de glace is considered a local speciality in Quebec and can fetch high prices on the international market. In Canada, ice cider

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2432-516: Is produced by natural, outdoor freezing. In Europe and the United States, a similar product may be achieved through artificial, interior freezing, though often not under the name 'ice cider.' Pommeau , a popular apéritif in Normandy, is a drink produced by blending unfermented apple juice and apple brandy in the barrel (the high alcoholic content of the spirit prevents fermentation of the juice and

2508-419: Is ready to drink after a three-month fermentation period, although it is more often matured in the vats for up to three years. For larger-scale cider production, ciders from vats produced from different varieties of apple may be blended to accord with market taste. If the cider is to be bottled, usually some extra sugar is added for sparkle. Higher quality ciders can be made using the champagne method , but this

2584-1090: Is responsible for a rotten egg-like smell. Primary cider fermentation can be initiated by inoculating the cider must with selected yeast strains or by permitting indigenous yeast strains present on the fruit and in the cider production equipment to spontaneously commence fermentation without inoculation. Inoculation with different strains of Saccharomyces cerevisiae and other yeast strains with strong fermentative metabolism traits, including Saccharomyces bayanus and Torulaspora delbrueckii strains, has been shown to produce few differences in cider phenolic compounds, save for concentrations of phloretin (see Phloretin ) in samples that underwent malolactic fermentation. Spontaneous fermentation commenced by indigenous yeasts and finished by Saccharomyces cerevisiae can produce ciders with similar concentrations of important non-volatile acids , including lactic acid, succinic acid and acetic acid, while concentrations of volatile compounds such as methanol and 1-butanol, were present in different concentrations, dependent on apple cultivar. Extending

2660-800: Is subdivided into eight sections (six, with two added in 2006 and 2008). The oldest fossils of the genus date to the Eocene ( Lutetian ), which are leaves belonging to the species Malus collardii and Malus kingiensis from western North America (Idaho) and the Russian Far East ( Kamchatka ), respectively. 36 species and four natural hybrids are accepted: After Crabapples are popular as compact ornamental trees, providing blossom in spring and colourful fruit in autumn. The fruits often persist throughout winter. Numerous hybrid cultivars have been selected. Some crabapples are used as rootstocks for domestic apples to add beneficial characteristics. For example,

2736-675: Is the cidery. Indigenous yeast strain population dynamics are affected by climatic conditions, apple variety, geographic location, and cider making technologies used. These variables cause different regions to host unique endemic yeast populations. The particular composition of endemic yeast strains and the yeast's activity during fermentation are responsible for the unique characteristics of ciders produced in certain regions. Unique autochthonous yeast populations promote different compositions of volatile flavour compounds, which form distinct tastes, aromas, and mouthfeel in finished ciders. Using wild yeast populations for fermentation introduces variability to

2812-413: Is typically called "Most". Austria's most popular sparkling cider Goldkehlchen is produced in south Styria and marketed internationally since 2013 by the company founders Adam and Eva. Crab apple See text Malus ( / ˈ m eɪ l ə s / or / ˈ m æ l ə s / ) is a genus of about 32–57 species of small deciduous trees or shrubs in the family Rosaceae , including

2888-599: Is used to make handles of hand saws ; in the early 1900s 2,000,000 board feet of applewood were used annually for this purpose. Golden Russet Golden Russet is an old American cultivar of domesticated apple which is excellent for fresh eating as well as for apple cider production. It is a russet apple and is therefore especially used as a cider apple . It is sometimes known as 'English Golden Russet', and has frequently been confused with ' English Russet '. The fruits of this cultivar are yellow gold with an occasional orange flush and lot of russeting. Its flesh

2964-563: Is what would have been said by Saxons as a toast at Yuletide . Southern Italy, by contrast, though indeed possessing apples, had no tradition for cider apples at all and like its other neighbours on the Mediterranean Sea preserved the Roman tradition of apples as an ingredient for desserts, as evidenced by the frescoes at Herculaneum and Pompeii, descriptions by Classical writers and playwrights, and Apicius , whose famous cookbook does not contain

3040-500: The antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour. The quantity of sulfur dioxide needed to inhibit microbial activity is directly related to the pH of the juice; lower pH means less should be added, while higher pH juice requires more. Many cider producers add sulfur dioxide immediately after pressing and juicing, but before fermentation. However, in some cases it can be added afterwards to act as an antioxidant or stabiliser. This prevents

3116-543: The astringency and bitterness of the cider. Tannins are necessary components to focus on when producing cider because the length of the aftertaste of the cider (astringency) and bitterness are both strong chemicals that affect people's opinion on the cider. Tannins are polyphenol compounds that are naturally occurring in apples. Depending on the type of cider apple the producer is using, the tannin levels will be different. The more well-known ciders typically have lower tannin levels while traditional ciders have more. One example of

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3192-405: The pagan Anglo-Saxon Nine Herbs Charm , recorded in the 10th century. Applewood gives off a pleasant scent when burned, and smoke from an applewood fire gives an excellent flavour to smoked foods. It is easier to cut when green; dry applewood is exceedingly difficult to carve by hand. It is a good wood for cooking fires because it burns hot and slow, without producing much flame. Applewood

3268-399: The 'Chestnut' cultivar. Crabapples are an excellent source of pectin . Using sugar and spices such as ginger, nutmeg, cinnamon, and allspice, their juice can be made into ruby-coloured crab apple jelly with a full, spicy flavour. A small percentage of crabapples in cider makes a more interesting flavour. As Old English Wergulu , the crab apple is one of the nine plants invoked in

3344-503: The 13th century and as sither(e) / cidre "liquor made from the juice of fruits" → "beverage made from apples" in the 14th century. It was probably first borrowed from Old French primitive form sizre " fermented beverage " ( Eadwine Psalter , LXVIII, 14) and then from another younger French form cistre , later sidre , cidre "beverage made from fruits". The specific meaning "fermented beverage from apples" appears in Old French for

3420-468: The Champenoise method used to produce champagne. Use of different strains of indigenous Saccharomyces to perform secondary fermentation produced ciders with consistent alcohol and acidic characteristics, variable glycerol, acetaldehyde, ethyl acetate, methanol, propanol, i -butanol and 2-phenylethanol characteristics and acceptable sensory analysis results. The selection of yeast used for cider production

3496-536: The Golden Russet keeps very well in storage. It keeps its shape in cooking, though its texture—regardless of when it was harvested—will turn noticeably mealy when baked. The Golden Russet's tree can tolerate some degree of cold temperature. It was discovered in New York State between the years 1800 and 1849 from a seedling of an English russet apple cultivar . Fruit heritage organisation Orange Pippin suggest

3572-596: The US, there is a 50% minimum. In France, cider must be made solely from apples. Perry is a similar product to cider made by fermenting pear juice . When distilled, cider turns into fruit brandy . The flavour of cider varies. Ciders can be classified from dry to sweet. Their appearance ranges from cloudy with sediment to completely clear, and their colour ranges from almost colourless to amber to brown. The variations in clarity and colour are mostly due to filtering between pressing and fermentation . Some apple varieties will produce

3648-888: 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, such as 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, to reach

3724-468: The addition of food-grade red dyes, previously used red grape skins, like Marquette with high anthocyanin concentration, red fruits, rose petals, or hibiscus . Lastly, sparkling ciders can be produced through methods of direct carbonation, addition of carbon dioxide (CO 2 ) or by Méthode Champenoise to re-create the traditional Champagne style. Apples grown for consumption are suitable for cider making, though some regional cider-makers prefer to use

3800-469: The amount of sugar in lager or ale . An important component in cider-making is the addition of sulfur dioxide to inhibit the growth of many spoilage bacteria or yeasts in the juice. This encourages the inoculated yeast to dominate the juice environment, converting sugars to alcohol. Once sulfur dioxide dissolves in the juice, it converts into a pH dependent mixture of bisulfite, sulfite ions, and molecular sulfur dioxide. The "unbound" sulfur dioxide provides

3876-793: The apple trees and making an offering of cider and bread in Autumn to protect the fertility of the orchard appears to be a relatively ancient tradition, superficially dating back to the pre-Christian Early Medieval period. The autumn tradition of ' bobbing ' for apples is due to the abundance of fruit at this time. A modern cider festival is an organised event that promotes cider and (usually) perry . A variety of ciders and perries will be available for tasting and buying. Such festivals may be organised by pubs , cider producers, or cider-promoting private organisations. Calvados and applejack are strong liquors distilled from cider. They differ in their geographical origin and their method of distillation. Calvados

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3952-529: The apple trees. In emergencies, a bucket or drum bouquet of crabapple flowering branches is placed near the beehives as orchard pollenizers. Because of the plentiful blossoms and small fruit, crabapples are popular for use in bonsai culture. These cultivars have won the Royal Horticultural Society 's Award of Garden Merit :- Other varieties are dealt with under their species names. The seeds contain cyanide compounds. Crabapple fruit

4028-431: The blend takes on the character of the aged barrel). Cocktails may include cider. Besides kir and snakebite , an example is Black Velvet in a version of which cider may replace champagne. Cider may also be used to make vinegar. Apple cider vinegar is noted for its high acidity and flavour. Other fruits can be used to make cider-like drinks. The most popular is made from fermented pear juice, known as perry . It

4104-428: The cider making practices used and will differ by cider maker as well. In Canada, some cideries market " Loyalist -style" ciders, which are notably dry and made with McIntosh apples, a Canadian heritage varietal. 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

4180-432: The cider making process that makes it more difficult to generate multiple batches of cider that retain consistent characteristics. Aside from carrying out the primary fermentation of cider, yeast may also play other roles in cider production. The production of sparkling cider requires a second round of fermentation, and a second yeast selection. The yeast used for the secondary fermentation in sparkling cider production serve

4256-403: The cidery, and can be important to the unique flavour of the product. Although it was once believed that the native yeast carrying out these spontaneous fermentations also came from the orchard itself, research has shown that the microbes cultured from apples in the orchard do not align with the microbes found during the various stages of fermentation, suggesting that the sole source of native yeast

4332-426: The conversion of simple sugars into ethanol by yeasts, especially Saccharomyces cerevisiae . This is because, as "Crabtree positive" yeasts, they produce ethanol even during aerobic fermentation; in contrast, Crabtree-negative yeasts produce only biomass and carbon dioxide. This adaptation allows them a competitive edge in the fermentation of ciders due to their high alcohol tolerance, and because of this tolerance, it

4408-450: The different Romance languages : Spanish, Portuguese sidra , Italian sidro , etc., in the Germanic languages : German Zider , etc. are all from French and Breton chistr , Welsh seidr (through an English form) probably too. By the 19th century, cider referred to the expressed juice of apples, either before fermentation as sweet cider , or after fermentation,

4484-643: The domesticated orchard apple , crab apples (sometimes known in North America as crabapples ) and wild apples . The genus is native to the temperate zone of the Northern Hemisphere . Apple trees are typically 4–12 metres (13–39 feet) tall at maturity, with a dense, twiggy crown. The leaves are 3–10 centimetres ( 1 + 1 ⁄ 4 –4 inches) long, alternate, simple, with a serrated margin. The flowers are borne in corymbs , and have five petals , which may be white, pink, or red, and are perfect , with usually red stamens that produce copious pollen , and

4560-402: The fermentation consumes all the sugar, the liquor is "racked" ( siphoned ) into new vats. This leaves dead yeast cells and other undesirable material at the bottom of the old vat. At this point, it becomes important to exclude airborne acetic bacteria, so vats are filled completely to exclude air. The fermenting of the remaining available sugar generates a small amount of carbon dioxide that forms

4636-434: The fermentation has finished. Some researchers have also suggested that non-Saccharomyces yeasts could be used to release additional flavour or mouthfeel compounds, as they may contain enzymes, such as β-glucosidase , β-xylosidase , or polygalacturonase , which Saccharomyces yeast may not produce. Not all yeast associated with cider production are necessary for fermentation; many are considered spoilage microbes and can be

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4712-439: The fermentation process. Most ciders have a pH of between 3.3 and 4.1. The primary acid found in apples is malic acid which accounts for around 90% of the acid content in apples. Malic acid contributes to the tart and sour flavours found in cider, and typically between 4.5 and 7.5 grams of malic acid per litre of cider is preferred. Malic acid is also used to determine apple ripeness for harvesting, as its concentration decreases as

4788-541: The finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours. Nitrogen is also a very important nutrient supporting yeast growth and fermentation in cider. Yeast require different forms of nitrogen to take up and use themselves so nitrogenous compounds are often added to apple juice. The mixture of nitrogen-containing compounds that yeast can use are referred to as 'Yeast Assimilable Nitrogen', or YAN. Even though YAN can be added into juice before fermentation, there are other ways to affect

4864-636: The first time by the Norman chronicler Wace in 1130 / 1140 (Wace, conception de Nostre Dame ). The Old French word * cisre ( sizre ) is from Gallo-Romance * cisera found in Medieval Latin by the English author Alexander Neckam (Neckam, De nominibus utensilium ). It is an altered form of Church Latin sicera "fermented drink", itself borrowed from Greek sīkéra , ultimately from Hebrew šēkār , "intoxicating liquor". The cognates in

4940-467: The fruit ripens. Lactic acid is also commonly found in cider, and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. This process rounds out the flavour of the cider while reducing a lot of the acidity and producing carbon dioxide as well. Other acids such as citric acid can be used to add taste after fermentation, but these acids are not typically found in high concentration in apples naturally. Most of

5016-468: The initial stages of fermentation, there are elevated levels of carbon dioxide as the yeasts multiply and begin to break down the sugar into ethanol. In addition to fermentative metabolism of yeast, certain organoleptic compounds are formed that have an effect on the quality of cider, such as other alcohols, esters and other volatile compounds. After fermentation, racking occurs into a clean vessel, trying to leave behind as much yeast as possible. Shortly before

5092-406: The juice, or they may select yeast that contribute mouthfeel or specific aromas to the cider. "Wild fermentations" occur when autochthonous yeast are allowed to carry out fermentation; indigenous yeasts can spontaneously initiate fermentation without any addition of other yeast strains by the cider maker. Autochthonous yeasts are wild yeast strains that are endemic to the specific location in which

5168-404: The levels of nitrogen in the juice before pressing, like the maturity of the orchard or what type of fertiliser is used. Using a fertiliser with a good amount of nitrogen will help the roots of apple trees; nitrogen fixing bacteria on the roots will be able to provide the tree with more nitrogen that will be able to make its way into the fruit. A low crop load can also yield juices with more YAN than

5244-474: The natural sugar in apples are used up in the fermentation process and are converted into alcohol, and carbon dioxide. If the fermentation goes all the way, the cider will have no perceivable residual sugar and be dry. This means that the cider will not taste sweet, and might show more bitterness, or acidity. Ciders are made in many parts of Europe and in the United States and each country has different representations of cider with different flavour compounds. Keeving

5320-557: 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. Two styles not mentioned in the USACM Cider Style Guide are Rosé and Sparkling Cider. Rosé cider can be produced from apple varieties that have reddish-pink pulp, like Pink Pearl and Amour Rouge. Rosé ciders can also be created through

5396-422: The rootstocks of Malus baccata varieties are used to give additional cold hardiness to the combined plants for orchards in cold northern areas. They are also used as pollinizers in apple orchards . Varieties of crabapple are selected to bloom contemporaneously with the apple variety in an orchard planting, and the crabs are planted every sixth or seventh tree, or limbs of a crab tree are grafted onto some of

5472-412: The same purpose as the yeast used in the champagne method of sparkling wine production: to generate carbonation and distinct aromas with a fermentation that occurs in the bottle. The yeast is selected based on critical properties, such as tolerance to high pressure, low temperature, and high ethanol concentration, as well as an ability to flocculate , which allows for riddling to remove the yeast when

5548-484: The species tend to be either Saccharomyces cerevisiae or Saccharomyces bayanus. Commercial strains are available for purchase from numerous distributors, and their characteristics are typically outlined in manuals from the companies. Selection for fermentation may be based on a yeast's ability to ferment at particular sugar concentrations, temperatures, or pH. Some producers may also select for yeasts that produce killer factors , allowing them to out-compete other yeast in

5624-416: The time during which the cider remains in contact with yeast lees increased concentrations of most of the minor volatile compounds present, especially fatty acids, ethyl esters and alcohols. Major volatile compound concentrations did not exhibit a similar pattern, with iso -butanol, amyl alcohols, and acetone decreasing 1-propanol decreasing. Sparkling ciders can be produced using different methods, including

5700-593: The type of vessels used, environmental conditions, and the apple varieties. Refinements came much later when cider became a commercial product and the process was better understood. However, since there is growing popularity in ciders, the production of specialty styles has begun to increase. Modern ciders are made from culinary apples and are lower in tannins and higher in acidity than other cider styles. Common culinary apples used in modern ciders include McIntosh , Golden Delicious , Jonagold , Granny Smith , Gala , and Fuji . A sweet or low alcohol cider may tend to have

5776-426: Was made from the only resources available to make it, so style was not a large factor when considering the production process. Apples were historically confined to the cooler climates of Western Europe and Britain where civilisation was slow to develop record keeping. Cider was first made from crab apples , ancestors of the bittersweet and bittersharp apples used by today's English cider makers. English cider contained

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