Cider Production Flashcards
What is the primary difference between cider production and beer brewing?
Cider production involves fermenting apple juice, which is naturally full of sugar, while beer brewing involves malting grains to extract sugar.
Cider is more akin to wine-making than beer-making.
What are the basic steps in cidermaking?
1) Milling or grinding the fruit
2) Pressing out the juice
3) Fermentation and maturation
4) Packaging
These steps apply to both ciders and perries.
What is ‘pomace’ in cider production?
Pomace refers to the fine pieces of fruit that remain after the juice has been pressed out.
It is typically discarded, composted, or fed to livestock.
What role does yeast play in cider fermentation?
Yeast converts sugar to alcohol (ethanol) and carbon dioxide (CO2) during fermentation.
The potential alcohol can be calculated based on the sugar content.
What are degrees Brix (°Bx) and specific gravity (SG) used for?
They are measurements used to express the sugar content in apple juice.
Higher sugar content generally leads to higher potential alcohol in the finished cider.
What is the process of adding cultured yeast to cider called?
Inoculation or pitching.
This can include various strains of Saccharomyces cerevisiae.
What is the purpose of adding sulfites in cider production?
Sulfites inhibit the growth of bacteria and fungi, increasing microbial stability.
Small amounts may also be added before packaging.
What is a ‘field blend’ in cider making?
A blend of different apple varieties made before milling and pressing.
This contrasts with a ‘cellar blend’ made during or after fermentation.
What types of vessels are commonly used for fermentation?
1) Stainless steel
2) Plastic
3) Wooden barrels
4) Clay or cement vessels
Each type may contribute different aromas/flavors to the cider.
What temperature range is ideal for cider fermentation?
55°F to 68°F (13°C to 20°C).
Some producers may ferment at temperatures as low as 46°F (8°C).
What is ‘malolactic conversion’ during cider maturation?
A process where bacteria convert malic acid to lactic acid, softening the cider’s taste.
This may also add buttery aromas.
What is a ‘petillant’ cider?
A very mildly carbonated cider.
Carbonation can be introduced through various methods.
What is the ‘traditional method’ for carbonation in cider?
A method where sugar and possibly yeast are added to a fully fermented cider in a bottle, restarting fermentation.
This captures CO2 in the bottle, leading to sparkling cider.
What is ‘chaptalization’ in cider production?
The addition of sugar before fermentation to raise the alcohol by volume (ABV).
This process can influence the final taste and strength of the cider.
How can a cider be stabilized after back sweetening?
1) Pasteurization
2) Filtration
3) Addition of potassium sorbate
These methods prevent unwanted fermentation of added sugars.
What are common packaging options for cider?
1) Kegs
2) Cans
3) Glass bottles
4) Bag-in-box (BiB)
Regulations may govern the sizes and types used in different countries.
What is the difference between harvest-driven and bulk juice cider production?
Harvest-driven uses freshly-picked fruit, while bulk juice may use stored fruit or juice from unsuitable fresh market varieties.
Bulk juice can be a cost-effective option for cidermakers.
What regulations exist regarding juice concentrates in cider production?
In some countries, the use of juice concentrates is not allowed in products labeled ‘cider’.
In the U.S., concentrates must be reconstituted to the original Brix measurement.
What factors can increase the price of a finished cider?
1) Not using bulk juice or concentrate
2) Using uncommon fruit varieties
3) Labor-intensive processing
These choices can impact production costs significantly.
