Abstract and Keywords
This article discusses the procedures involved in cidermaking. It first provides an overview of the history and definition of cider before considering raw materials used in making cider, including cider apples, milling and pressing, and juices added to the cider. It then describes the cider fermentation process, from yeast selection and malo-lactic fermentation to sulphite binding and determining cider color and flavor. It also examines post-fermentation operations that include racking, storage, and packaging; how producers deal with microbiological disorder of stored bulk ciders known as “cider sickness” as well as flavor taints in ciders; and the manufacture of perry. Finally, it analyzes future developments in the production of cider.
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