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3. Specific steps in the cider-making process
3.1 Must clarification for cider production
Apple musts can be fermented as is. However, the traditional methods described for producing quality ciders involve clarifying the must before fermentation. At present, several methods coexist (figure 10 ), but the traditional method, known as "defecation" in France and "keeving" in England, is still used in a more reliable form. It consists of gelling the must, then shrinking the gel at the top of the tank to form a brown foam that traps the lees. The clear must is then racked to another tank. This method is still widely used today, and work carried out in the 1980s
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Specific steps in the cider-making process
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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