Overview
ABSTRACT
The cider industry in France uses a specific raw material, cider apples, which are exclusively grown in order to be transformed, notably into cider and apple juice. The originality of these apples lies in their composition and agronomic behavior as well as in the way in which they are produced and harvested. The musts are extracted by pressing and most often clarified. Those destined to the production of cider are subjected to a fermentation process which is mainly due to a yeast of the Saccharomyces type. Their action is often preceded by that of a yeast of the Hanseniaspora type which improves the aromatic characteristics. The fermentation processes significantly differs from the fermentation that prevails for wine: the growth of the fermentation occurs without oxygenation in a medium with a low nitrogen content and leads to a slow fermentation, which is stopped before the end of the process in order to retain residual sugars. This article provides a step-by-step description of these processes by detailing the biological principles involved.
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Read the articleAUTHORS
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Jean-Michel LE QUÉRÉ: UTC Engineer - INRA Research Engineer – Unité de Recherches Cidricoles, Bio-transformation des fruits et légumes
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Rémi BAUDUIN: Agricultural Engineer - Processing Manager – Institut Français des Productions Cidricoles (IFPC) – Director, UMT cidricole
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Alain BARON: Doctor of Science - Director, Unité de Recherches Cidricoles, Bio-transformation des fruits et légumes
INTRODUCTION
Cider and apple juice are not essential foods in terms of basic nutritional intake, even if they do contain micro-nutrients considered beneficial to health: polyphenols, vitamins and potassium. They can therefore be considered above all as "pleasure drinks". The hedonic components of quality are therefore essential to the consumer's purchasing decision, and will logically be the cider-maker's main objective.
Taste perceptions can, to some extent, be linked to biochemical composition. This is the case for sweet, sour and bitter flavors. The link between olfactory perceptions and the analysis of volatile compounds is less easy to establish, but certain trends can be identified by markers: this is notably the case for the main defects that have been clearly identified.
Analytical criteria that reflect flavors or mark an evolution are effectively taken into account in the objectives that are translated into internal product specifications and sometimes enshrined in legal definitions. Finally, the cider-maker wishes to preserve the product's qualities over time, i.e. to stabilize the cider in physico-chemical and microbiological terms. These objectives and constraints give rise to the production methods described in this chapter.
In addition to this rational description, it should be pointed out that sensory evaluation remains an indispensable tool, at least at the final assembly stage, for taking into account the overall hedonic quality of the finished product.
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Apple juice and cider production
Bibliography
Websites
Union Nationale Interprofessionnelle Cidricole (UNICID) http://www.info-cidre.com/
Institut Français des Productions Cidricoles (IFPC) http://www.ifpc.eu
Regulations
Décret n° 53-978 du 30 septembre 1953 relatif à l'orientation de la production cidricole et à la commercialisation des cidres, des poirés et de certaines boissons similaires modifié par le décret n° 87-600 du 29 juillet 1987.
Directory
Organizations – Federations – Associations (non-exhaustive list)
UNICID: Union Nationale Interprofessionnelle Cidricole (National Interprofessional Cider Union) http://www.info-cidre.com/
IDAC: Interprofession des Appellations Cidricoles (Cider Appellation Association)
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