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1. From apples to raw musts
The French cider industry transforms apples into a number of products, including apple juice and cider. Other products are also produced, but will not be dealt with in this chapter: cider brandies, of which Calvados is the best known, are distilled from cider, and Pommeau is a blend of juice and cider brandy.
1.1 Raw materials, their production and management
The raw material for cider mills is generally made up of specific apple varieties produced for this purpose. These varieties differ from table apples in terms of agronomic behavior and production constraints. They may also include sorting waste from table apples and concentrated juices.
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From apples to raw musts
Steps specific to apple juice 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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