![]() In one extreme of this range, we find small producers who grow their own apples, juice them, and make a cider from the natural fermentation of that juice with no other addition. The range of beverages that share the name cider (or its equivalent in other languages) is huge. The industry calls these ‘flavored ciders’, and they can contain, in addition to the apple base, ingredients such as juice of other fruits, extracts, flavourings, etc. In the late 1980’s modern ciders were born: ciders containing juice and flavorings began to be produced, alongside traditional ciders. Adding distilled alcohol to cider is forbidden. ![]() The product will have in general an alcohol content within the range of 1.2% to less than 8.5% alcohol by volume (ABV), and should maintain the character of fermented apple juice. The mixture of juice of fresh apples and of reconstituted juice of concentrate made from the juice of apple The reconstituted juice of concentrate made from the juice of apple, or First, I’ll write here the answer to the question, What is cider? given by the European Cider and Fruit Wine Association (AICV) in their document European Cider Trends 2021:Ĭider is an alcoholic beverage obtained only by the complete or partial fermentation of: ![]() ![]() One long-standing question, which is unresolved within the cider community, is that of a good definition of cider. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |