Cider is very popular abroad, in some places is more considered a substitute for beer, cider is a low-alcohol wine, about 2% to 8.5%, rich in nutrients, moderate drinking can relax muscles and activate the body, improve health. The largest production of cider is Normandy, France, but there are actually many cider distilleries around the world. The following Lanyu Cultural Wine Tourism Design Institute will take you to understand the knowledge of cider.
First, the history of cider
As early as more than 7,000 years ago, human ancestors learned to use fruits to make wine, when humans collected wild fruits and naturally fermented them into a wonderful juice, and since then wine has been inseparable from human life.
Apples are old, but it's not certain that cider dates back to which era. According to records, the Mediterranean people in the 1st century AD were the first to invent cider. By the 3rd century AD, cider was spreading to Europe, but it wasn't until the 8th century AD that cider really began to rise in northwestern France and northern Spain. By the 12th century AD, the industrialization of cider in Europe was initially formed, but cider at that time, like a mixture of alcohol and vinegar, was completely different from modern ones. With the development of the Industrial Revolution and the expansion of consumer demand, the Englishman Percy Bulmer established the world's first modern cider factory and gradually developed into the world's largest apple distiller company, HPBulmer. Later, cider spread to the American continent, and after the United States lifted the cider ban, cider also developed considerably. The cider brewing process has matured, and cider is an important fruit wine category that is circulated all over the world.
Compared with the prosperous cider industry abroad, the cider industry in the mainland is somewhat weak. Although the mainland is the world's largest apple producer, accounting for more than 1/3 of the world's total annual output, the consumption tendency is mainly fresh food, and the proportion of deep processing is only 4.7%, far lower than the international average 21.
After the founding of New China, the mainland's winemaking technology has made great progress, and fruit wine production has also developed greatly. Cider as the best of the cider, also had a brief brilliance. In 1963, 1979 and 1984, Liaoning's Xiongyue cider was rated as a national high-quality wine. In addition, the "high-grade cider" produced by Wafangdian Distillery in Liaoning Province and the cider produced by Sichuan Jiangyou Distillery have also won the title of provincial excellent and ministry excellent. In 1981, a semi-sweet sparkling wine, Yantai Apple Champagne, was launched in the Jiaodong Peninsula. It marks a new step in the development of cider on the mainland. In recent years, the rise of wine fever has also driven the development of the fruit wine industry, resulting in a number of high-grade fruit wine products. On the one hand, the development of this kind of high-grade fruit wine is the result of market demand, on the other hand, it also reflects the improvement of mainland winemaking technology, which marks that the development of mainland fruit wine industry has entered a new prosperous period.
Henan Jiyuan Palace Wine Company began the development of dried apple wine in the second half of 1996, and launched apple dried white on the eve of the Spring Festival in 1998. Qingdao Langya Tai Distillery, Yantai Jinbo Brewing Company, Taishan Shengliyuan Company and other enterprises have also developed their own unique cider in recent years, and have been recognized by the market. In the first half of 2000, the world's largest cider producer, the British company hpbulmer, and Qufu Sankong Brewery jointly produced the world-famous "Woodpecker" brand cider. At present, a number of cider projects in Shaanxi, Henan, Gansu and other places have been launched one after another, showing a good momentum of industry development.
Second, the variety of cider
Almost all fruits can be made into wine, the most well-known of which is wine, and cider is the second largest fruit wine after wine.
There are a wide variety of ciders, and like beer, there are mass-produced, more "boring" ciders. In contrast, some craft ciders made by small producers and highly seasonal traditional ciders are much more interesting. The BJCP's beer style classification guide also includes cider entries, which divide cider according to the amount of residual sugar: dry, semi-dry, medium, semi-sweet, and sweet. In addition, the guide also mentions that cider can be sparkling or sparkling, but cider without bubbles is relatively rare.
Fermented cider is also called hard cider in the United States, and cider in the United Kingdom, France, Australia and other countries. According to the processing method and the characteristics of the product, cider can be divided into fermented cider, sparkling wine and dewy wine. Fermented cider is made by fermenting apple juice fermenting bacteria. Sparkling wine is a cider containing carbon dioxide, also known as sparkling wine. Dew wine is generally made by soaking the fruit in edible alcohol or preparing it with fruit juice.
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Sweet cider
Apple juice is semi-fermented in an open container, which is a non-sparkling wine, and when fermented to a considerable density of 1.020~1.025, the fermentation is stopped by sterilization or cooling. It can also be made from fully fermented cider (dry cider) with sugar or sterilized unfermented apple juice.
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Dry cider
It is a fully fermented cider, generally called hard cider. The apple juice is fermented until its specific gravity reaches 1.005. It is similar to non-sparkling wine, but its alcohol content is about 4.5%~7%, while the alcohol content in wine is 7%~14%.
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Sparkling sweet cider
It is to ferment apple juice until it is just frothy, in which the alcohol content (volume content) is less than 1%, fermentation is carried out in a closed container, filtration and filling are also completed in a closed system, so as to avoid the escape of carbon dioxide gas produced by fermentation. The pressure of carbon dioxide in wine generally reaches 0.2~0.3Mpa.
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Sparkling cider
It contains carbon dioxide gas, but does not retain all the carbon dioxide produced during fermentation. The alcohol content is higher than the previous cider, at 3.5%, and the sugar content is low.
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Cider
All kinds of cider are filled with commercially sold carbon dioxide gas, that is, sparkling wine or carbonated cider. Pay attention to the difference between cider and naturally fermented sparkling cider. For cider, the carbon dioxide pressure is 0.28~0.35Mpa.
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Champagne-type cider
Champagne comes from the Champagne-Ardenne province of Champagne in France. French wine laws stipulate that champagne must be a white wine containing carbon dioxide made in the French province of Champagne, while wines of the same quality produced in other regions are called sparkling wines. The production of champagne-type cider is similar to that of champagne, and the carbon dioxide pressure in the wine is 0.5-0.6Mpa. Naturally fermented bubbles, like natural gas bubbles (such as Perrier from France), are conducive to digestion during the main meal, and can also play a good role in appetizing before meals.
Champagne cider and sparkling cider can be divided into dry (less than 28 g/l sugar), semi-dry (sugar content between 28 g and 42 g/l), and sweet (sugar content greater than 42 g/l) according to sugar content. The difference between champagne-type cider and sparkling cider is the carbon dioxide pressure in the wine. Champagne-type cider gets its name because of its resemblance of pressure to champagne.
THE CHAMPAGNE-TYPE CIDER OF THE FAMOUS "BROWN HOUSE CIDRE LE BRUN HANDMADE CIDER" IN BRITTANY, FRANCE. Divided into dry champagne cider (less than 28 g/l sugar content), semi-dry champagne cider (sugar content between 28 g and 42 g/l) and sweet champagne cider (sugar content greater than 42 g/l), it has won gold, bronze and silver awards in the cider and pear wine categories under the agricultural products competition held by the French Ministry of Agriculture in Paris.
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Cider brandy
Finally, I would like to introduce the iceberg beauty in the cider family - ice cider (French: Cidre du glace), its raw materials need to remove part of the water by freezing in the environment of minus 4 degrees, so the sugar content of "ice apple" is higher than that of ordinary apples, in order to produce natural sweet wine without sugar and concentrated juice. What do you think? It sounds like it's quite cold, rest assured, it tastes just as cold (because icewine usually has a high sugar content, and the suitable drinking temperature is relatively low, around 6 to 8 degrees).
Third, the brewing process of cider
Traditional cider is made from 100% fermented apple juice. The varieties of cider made are not the same as the apples that are generally eaten, they are more acidic, have a thicker skin, and have more pronounced tannins, which are not delicious on their own, but they are suitable for making wine (just like many wine-making grapes are not delicious). Simply put, fresh juice is extracted from apples, yeast is fermented, and cider is obtained.
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Wine apples
As the king of temperate fruits, apples have a wide variety of varieties, which can be divided into fresh apples (French: Pomme de table), wine apples (French: Pomme à cidre) and cooking apples (French: Pomme à cuire) according to their use. China's total apple production accounts for half of the world's total, which can be described as a well-deserved apple kingdom, but most of them are fresh apples.
19 common types of fresh apples
In France alone, there are more than 800 varieties of apples used in winemaking, of which more than 500 are common. To be called a wine apple, you need to consider many factors such as Brix, specific gravity, tannin content, total acid and juice yield. In the big family of wine-making apples, according to their respective specialties, we can simply and crudely divide them into three major gangs:
Sweet apple (French: Pomme douce): Responsible for the alcohol and residual sugar content of cider
Pomme acide: is responsible for the acidity of the cider and ensures the balance of sugar and acid
Bitter apple (French: Pomme amère): Controls the tannin and other polyphenolic content of cider, which holds up a piece of the sky in the mouth of the taster
To make a balanced bottle of cider, it is almost impossible to rely on a single variety of apple. In France, for example, the variety and proportion of different types of cider in each production area are regulated (similar to the variety requirements for AOP wines), so that the cider purchased on the market contains at least 2 or more types of apples.
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Winemaking process
So in detail, how exactly is cider made?
In fact, the process is nothing more than chopping apples after harvest, juicing, fermenting, ripening, blending, and bottling, similar to the making of wine and other fruit wines.
Chopping and juicing: Apples are not easy to get juice from, so you will first need to chop the pulp, and then squeeze the puree and squeeze the juice.
Fermentation: After collecting the juice, you can add yeast and start the fermentation process, some wineries will use wild yeast to ferment, but the process will be more uncontrollable. During the fermentation of cider, a unique "malolactic fermentation" is also carried out, which can change malic acid with sharp acidity into more rounded lactic acid, which is also common in the fermentation process of wine.
Aging: After fermentation, cider is usually allowed to sit for a period of time, as mentioned earlier, some wineries use wooden barrels to mature, which can take anywhere from a few weeks to several years.
Blending is an important part of the cider making process, ensuring consistent taste and flavor balance from batch to batch. In addition, some brands also add apple juice or sugar here to adjust the sweetness.
Bottling: The final bottling process is also important, if it is a sparkling cider, it is usually injected with carbon dioxide, but some manufacturers add sugar and complete it through secondary fermentation in the bottle (similar to the practice of champagne).
4. Cider around the world
There is a tradition of drinking cider in many parts of the world, and cider was also introduced to New World countries such as the United States and Australia with the British colonization. Today, cider from England, France and Spain is the best and is the three main players in the cider scene, each with a different style and tradition.
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Argentina
In Argentina, cider is the best-selling alcoholic carbonated beverage during the Christmas or New Year period. Traditionally, it is understood that these are low-end and medium-end juices, while high-end juices are made into champagne for Christmas or New Year receptions. Popular commercial brands are Cortesía', Real, La Victoria, Del Valle, La Farruca and Rama Caída. Fruit wine is usually sold in 0.72 litre glass or plastic bottles.
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Australia
The composition of the cider is in accordance with Australian and New Zealand food standards. This composition indicates that fruit wine is derived from fruit juice or unfermented apple juice, and that fruit juice or unfermented pear juice must not exceed 25%. Cider has been produced locally since early arrival in Australia. Fruit wine was originally intended for limited local use, and the country's commercial distribution and sales were monopolized by two brands: Mercury and Strongbow. In early 2005, other new manufacturers joined, including ThreeOaks Cider, Pipsqueak and 5 Seeds Cider, as well as imported brands such as Magners, Weston's, Monteith's, Kopparberg, and Rekorderlig.
As interest in fruit wine grew, so did the number of local manufacturers. Some cider manufacturers try to use more traditional methods and more traditional wine apples to make wine. One such place is the Southern Highlands of New South Wales, which is experiencing a renaissance of traditional winemaking, with Sunshack, a major brand that uses only local ingredients. Tasmania, famous for its "Apple Island", also takes a retro approach to cider making.
Capt.Blighs' Tasmanian Cider' is one of the latest manufacturers to use wine apples sourced from the Huon Valley and the Channel region. Huon cider is produced in New Norfolk, Tasmania, using Sturm apples, which have been widely cultivated in the region since the 1930s. Henryof Harcourt and Bress cider (both from Victoria's Hackett) are two of the most complex and interesting ciders available on the market. Other small brands rely on household fruit (which is standard edible apples – from supermarkets to cooking). Manufacturers in Victoria's Yarra Valley area are Coldstream, Kelly Brothers, and Napoleone & Co. The Bridge Road Distillery and Amlite Distillery are located in Victoria's Bequles and both produce fruit wine.
Boutique winemakers in Southern Australia include Lobo (Adelaide Hills), Thorogoods (Burra) and Aussie Cider (Barossa). In the southwest region of Western Australia, especially where wine is produced, the number of cider producers is also rising, mainly in Denmark, Pemberton and Margaret River regions in Western Australia.
Cider sales were increasing until late 2008 , as Magner's "Drink with Iced Champagne" was popular in the UK and RTD's liquor tax laws became lighter. In 2009 and 2010, the percentage of sales of wine products reached its maximum.
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Austria
In Austria, cider production is mainly in the southwestern region of Lower Austria, the so-called "most beautiful boutique street", but also in parts of Upper Austria and Stinier. Every farmer there has some apple or pear trees. Many farmers also own small inns called "The Most Famous Sale of New Wines". Fruit wine and food can be provided.
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Belgium
Scotland and Newcastle own Belgian cider maker Stassen SA, which also owns its own brands, such as StrassenX Cider, and also produces Strongbow Jacques, a 5.5% alcohol cider with cherry, raspberry, and blackcured millet flavors. Based in KoningsNV, Zonhoven produces its own brands for European retailers and offers a variety of flavors and packaging options for the beverage industry.
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Canada
Quebec cider is considered a traditional alcoholic beverage. Usually sold in 750 ml bottles, the alcohol content is generally between 7% and 13% (the alcohol content of aperitifs can reach 20%), which can replace wine. But in the early years of British rule, cider making was forbidden because it directly conflicted with the interests of established English brewers (most notably John Moorsson). In recent years, a unique fruit wine has appeared on the market: ice cider. This cider is made from apples, and the apples used are varieties with a high sugar content after natural frost.
In Ontario, cider or cider is often home-brewed. Cider is commercially produced (with producers large and small) in British Columbia, Nova Scotia, and New Brunswick and Ontario, and these wines contain 7% alcohol. It sells wine in 341 ml glass bottles and 2 liters of plastic bottles of cider. Usually no additional sugar is added.
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Channel Islands
The Channel Islands along Normandy have a very long history of cider making. Cider became a daily drink in Jersey from the 16th century, when the commercial opportunities generated by cider exports transformed feudal open agriculture into enclosure agriculture. It wasn't until the 19th century that cider became the largest agricultural product exported, while a quarter of agricultural land was turned into orchards. For example, in 1839, 268,199 gallons of cider were exported from Jersey to England, and 500,000 gallons of cider were exported from Ghosey in 1834-1843, but by 1870 cider exports from Jersey had plummeted to 4,632 British gallons.
In the main export markets, beer replaced cider as a fashion drink. With the urbanization of the population, even in the household market, there is a trend towards beer consumption. In the 40s of the 19th century, potatoes, the most important crop in Jersey, had replaced cider, and in the Ghosey region, the importance of growing potatoes in greenhouse houses increased. Only the small-scale production of cider for domestic consumption was maintained, which was preserved only as the seasonal work of the native workers of Brelita and Normandy. However, in the mid-20th century, cider production began to decline, and by 1983, only eight farms were still producing cider for their own consumption.
The number of orchards has dwindled to a very small level, and the 1987 storm destroyed many fruit trees and lost many apple tree varieties on the island. Later, everyone worked together to identify and protect the surviving tree species, and new orchards began to be planted again. As part of diversification, farmers began to enter the commercial production of cider, and people began to celebrate the tradition of cider and bring the traditional winemaking experience to the market. In the Jersey region, shops sell about 7% of a cider variety, as well as a style of cider called bouché.
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Chile
Cider has been produced in Chile since colonial times. Southern Chile produces fruit wine for almost all of the country's production. Chileans treat cider (which is actually a sparkling wine) and apple jikai (a home-produced, low-quality cider).
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Czech Republic
The Czech Republic does not have a long history of producing cider. The first major cider producer was company Mad Apple, which has been producing cider since 2007. Mad Apple's cider is five sweet, contains 6% alcohol, and is brewed on the basis of the British style. Czech companies produce cider from unfermented pure apples from the Elbe Plain. MadApple cider making originates in the part of the Morava River that flows through the Czech Republic, where agricultural cultivation has a clear advantage. This region specializes in wine production. Most fruit wines are also imported from the UK to the Czech Republic. The most famous imported brands are Strongbow, Rekorderlig, Magners, Bulmers and Green Goblin. In order to enjoy it themselves, growers also began to produce their own cider.
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Denmark
Despite Denmark's long history of apple cultivation, its cider production is not very large. The six places where fruit wine is produced in Denmark are Pomona (since 2003), Fejø Cider (since 2003), Dancider (since 2004), Ørbæk Bryggeri (since 2006), Ciderprojektet (since 2008) and Svaneke Bryghus (since 2009). All products are influenced by the English and French cider style. Since 2000, fruit wine imports have begun to increase significantly, and previously fruit wine only had products from Sweden and was non-alcoholic fruit wine. The main brand of fruit wine in the Danish market is [[CULTA/S]]. In 2008, Carlsberg officially launched a alcoholic cider, Somersby Cider, a fruit wine with an alcohol content of 4.7%.
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East Asia
Japanese cider refers to a soft drink similar to Sprite, or lemonade similar to English. Asahi produces Mitsuya fruit wine is very popular, and it is easily stored and transported in PET bottles, and the fruit wine is sold by vending machines.
Fruit wine sold in Korea is the same as in Japan, but it is different in the production process and packaging form. In Korea, ChilsungCider, the fruit wine produced by Lotte, is the most popular and is mainly sold in convenience stores and local inns.
The popular drink in China is called "apple cider vinegar", which is actually a kind of fruit wine. The drink is sold in restaurants and sometimes supermarkets. Compared to other beverages and table wines, this drink is expensive. Shanxi Province is famous for "producing vinegar".
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Finland
In Finland, fruit wine is one of the most common drinks, after beer. The most famous brands are GoldenCap, Fizz and Upcider. All are typical fruit wines with an alcohol content of 4,5-4,7%. In fact, all Finnish ciders are produced with fermented apple (or pear) juice, with flavors concentrated between forestberry and rhubarb, vanilla notes.
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France
French cider is an alcoholic beverage produced mainly in Normandy and Brittany. With an alcohol content ranging from less than 4% to quite high, CidreDoux is a sweet cider with an alcohol content of 3%. Demi-Sec cider is between 3-5%, while CidreBrut is a dry cider with an alcohol content of 4.5% and above. Many French ciders are sparkling wines. High-quality cider is filled and sold in champagne style. Many ciders sold are filled in cork bottles, but bottles with rotating caps are still sold. Until the mid-20th century, cider in France was the second best-selling beverage after wine. However, in non-traditional cider production areas, the popularity of beer has occupied the market share of fruit wine. At Brelitta's pancake shop, cider is often sold in traditional porcelain bowls rather than glass bottles. Kohl is an aperitif made with fruit wine and blackcurrant millet, not traditional white wine and kohl. The Domfrontais of the province of Orne in Lower Normandy, famous for its pear wine. Calvadosdu Domfrontais is made from fruit wine and poiré.
Fruit wine is also produced in the Basque Country in southwestern France. This is a traditional local drink that is brewed in a retro way. The cider produced here looks very much like the Spanish Basque Country.
Cabados cider from Normandy and Lambig from Brelita are spirits made from cider, using a production process known as secondary distillation. After the first distillation, the liquid alcohol content is 28%–30%, and after the second distillation, the alcohol content reaches about 40%.
Breton cider is produced using barrel technology. The addition of calcium oxides and special enzymes to the pressed apple juice of the barrel produces proteins that precipitate to the bottom of the barrel for easy removal. This reduces the amount of protein available in the yeast, which in turn allows the cider to complete the fermentation process, but the sugar remains available. The result is a drink that is sweeter and less alcoholic, while still retaining the intact apple aroma without distillation.
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Germany
German ciders are often called ciders, and the famous local ciders are Ebbelwoi, Apfelmost (unfermented apple), Viez (from Latin, a substitute for wine), or Saurer Most (acidic unfermented cider), which have an alcohol content between 5.5% – 7% and are slightly acidic.
The production and consumption of German cider is concentrated in the Hesse region, especially in the Frankfurt, Trau and Odenwald regions, in the Moselfranken and Melsey and Trier regions in the Saarland, but also in the lower Saar region and the border with Luxembourg, as well as in the Neckar region of Swabia, where there are several large breweries, as well as countless small, private producers, mostly using traditional brewing recipes. The official cider route connects Luxembourg along the border via Saarburg.
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India
Indian cider is mainly produced in the Himakel gang in the northern region. Brewed with apples, pears, plums, peaches and other fruits. It is mainly run by state companies such as the Himachel Fruit Marketing and Processing Company, as well as private companies such as Minchys (a company under the Wonderwyne brand), as well as Green Valley and GoldHome.
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Ireland
Cider is a very popular beverage in Ireland. For a long time, the official encouraged and supported the production of fruit wine through preferential tax policies. The single brand of fruit wine Bulmers occupied the sales market in Ireland, which belonged to the [[[C&C]] company and was produced by Conan Meier Limited in Tiberelli, and until 1949, Bulmers in Ireland had a historical relationship with British Bulmers cider. C&C also has its own brand, Magners, outside the Republic of Ireland. In Ireland, cider with ice is popular and widely advertised. Cidona, Bulmers' alcohol-free cider, is a very popular soft drink in Ireland and was once a brand of C&C companies.
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Italy
In the apple-producing regions of northern Italy, cider brewing used to be very extensive. But there was a significant decline during fascist rule, thanks to the enactment of a law prohibiting the industrial production of alcoholic beverages, which stipulated that cider drinks should not contain more than 7% alcohol, in order to protect wine manufacturers. Although current laws and regulations favor cider manufacturers, production is limited to a few regions of the Alps, mainly in the Trentino region and Piedmont, famous for the vin ëdpom cider (also known as pomada), because the traditional brewing process involves fermenting apples in oak barrels with grape pomace to form a characteristic red rather than red color. There is no difference in taxes from other beverages. Many Italians don't know that there is fruit wine, which makes fruit wine different in many parts of Italy and it is difficult to find places to drink fruit wine.
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Luxembourg
In Luxembourg, [viez] is more like an English apple spirit. This wine has a cloudy color and can range from alcohol-free to highly alcoholic ciders. Just brewed in the fall.
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Mexico
There are only two ciders sold in Mexico. One is the popular apple-flavored carbonated drink that is sold alongside a host of other brands of soft drinks, such as SidralMundet and Manzana Lift (both Coca-Cola brands). The other is alcoholic fruit wine, a sparkling wine that is bottled and sold in champagne bottles, and its alcohol content is similar to that of beer. Due to the high cost of importing champagne, cider is also sometimes used as a substitute for champagne at Mexican Chinese New Year's Eve cocktail parties, as it is also a sweet drink with a fruity flavor. However, cider is mainly used for Christmas Eve and family gatherings, while champagne is used to drink with friends during the New Year period. Fruit wine beverages account for a small share of Mexico's alcoholic beverage market, with sales of 38 million liters in 2009.
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Netherlands
In the Netherlands, cider is not as ubiquitous as in neighboring countries. In 2007, Heineken conducted a survey of a fruit wine called [[Jillz]] in bars nationwide. This drink is Heineken's flagship cider brand (actually a sparkling beer mixed with fruit). It elevated its status among women as an alternative to beer. At the same time, Strongbow, as a second brand, has also been introduced, which can increase consumer choice. By volume, both cider contain 5% alcohol, similar to a typical draught beer in the Netherlands. Since 2009, many supermarkets have been selling these two dominant brands of cider. Other brands, mainly Magners and SavannaDry, are sold in boutiques.
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New Zealand
In New Zealand, many companies produce and/or sell cider, and there are many fruit wine houses, including [McCashins Brewery] in Stoke, South Island, and [Zefferbrewing Co]] in the small town of Matacalla, which mainly brew dried fruit wine from freshly pressed fruit. A cider and pear lider produced in Greymouth, on the west coast of the South Island, has boosted international visibility, particularly in the Australian market. [[OldMout Cider]], built in Nelson, South Island, was known for its innovation in the cider industry, mixing fruit wine in fruit wine and making fruit cider, which included Boyson berries and fejo fruits.
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Norway
In Norway, cider is naturally fermented apple juice. Pear juice is sometimes also added with a little apple, which makes the process of fermentation start faster. The main production area is in the Khadange region, which is considered the "land of fruits" or "apple orchards".
According to Norway's lengthy and complex alcohol restriction laws, only three brands of sparkling wine (around 10% alcohol) are allowed to be sold to the Norwegian public through the local liquor board, a monopoly. The three brands of cider are Hardanger Sider Sprudlande, Krunesider by [Bergen]], and sourcing apples, Liersider by [[Lier]] by Hardanger. To comply with the Prohibition Act of 1975, advertising can only target alcoholic beverages with less than 2.5% alcohol. No matter how the media reacts, the product cannot be over-advertised.
Although alcohol-free carbonated drinks can also be called "fruit wine", low-alcohol fruit wines are still widely available, and most brands are imported from Sweden.
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Pakistan
Non-alcoholic, apple-flavored carbonated drinks are very common in the country, with local brands such as Mehran Bottler's cider and [MurreeBrewery]'s Bigg Apple.
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South Africa
South Africa mainly produces two brands of cider, Hunters Gold and Savanna Dry, which are produced and distributed through [[Distell Group Limited]]. As an alternative to beer, HuntersGold was first introduced to South Africa in 1988, including HuntersDry and Hunters Export. Savanna Dry cider was introduced to South Africa in 1996 as an alternative to LightPremium. Another famous small brand is Everson's from the Elgin Valley, which is dry and alcoholic than mainstream brands, mainly brewed by traditional craftsmanship, and stored in oak barrels for many years before bottling.
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Spain
Several regions of northern Spain have a tradition of cider making and drinking, mainly in the Principality of Asturias and the Basque Country.
Cider has been popular in the Basque Country for hundreds of years. In the 19th century, in Biscaia, Avala and Navarre, [[Txacoli]] and [Rioja]] cider became more popular, and the cider culture of the Gipps province was still strong. Since the 80s of the 20th century, the government and culinary associations have worked together to change this culture in the Basque Country. You can get drunk either in bottles or in a cider house, and the cider in the cider house is released from oak barrels. Although many cider houses are located in the northern part of the Gipps province, cider can be found in Gipskova (northwest of Navarre and Norte Basque).
Wine tastings are very popular in the Basque Country of Gipps, where wine racks are scattered along the streets and until the stock is sold out, people can buy a variety of brands of fruit wine at low prices.
But Spain's largest producer of cider is Asturias in the Atlantic region, which produces more than 80% of Spain's total production. The standard for cider consumption in the Asturias region is 54 litres per person per year, perhaps the highest in any European region. For example, Spain's most famous fruit wine is "El Gaitero", a sparkling wine with a more French flavor. This fruit wine is sweet and very foamy. Unlike fruit wine produced by traditional craftsmanship, this fruit wine is more like Rambrusgue. Recently, a new apple tree cultivation technique has been started in the old coal mining areas, which once played an important role in Asturias.
The earliest evidence of winemaking in the Asturias region was done by the Greek geographer Sterabo in the 60s BC.
Although there are some variations in the winemaking process, the traditional Asturian cider still has an alcohol content of 4–8%. Traditionally, sidrerías and chigres ciders were mainly sold in bars. Although traditional food can be bought as well as other drinks, these bars still specialize in cider. Fruit wine is poured from a height into a very wide glass, and not much alcohol is poured at a time. When pouring wine, hold the bottle upwards with one arm and the glass underneath. This pouring technique is known as escanciarun culín, so that pouring allows bubbles to enter the wine, creating a champagne-like foamy taste that does not last long.
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Sweden
Swedish law states that stores cannot sell cider with less than 15% fruit juice. No fruit juice or less than 15% fruit wine is usually replaced by an apple or pear drink (Swedish) with cider characteristics "Äpple-/Pärondryck med Ciderkaraktär". Swedish cider brands include Rekorderlig, Kivik, Herrljunga Cider and Kopparberg cider. Most Swedish cider is almost completely different from traditional cider from other countries. Typically, Swedish cider is sweet and contains strawberry flavors and fruity aromas, which makes Swedish cider more like fruit soda with alcohol.
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United Kingdom
In the United Kingdom, although cider is always associated with the south-west counties of England, Herefordshire and Ustershire, fruit wine is also produced in Wales and England, especially Kent, Suffolk. Both cider making farms are located in Norfolk and Cheshire. Fruit wines on the market have a sweet taste, mainly medium and dry wines. In recent years, there has been a blowout in the sale of cider in the UK. The National Cider Manufacturers Association estimates that there are at least 480 cider manufacturers active. Since 2008, 61.9% of fruit wine production in the UK has come from the EU, with the UK share accounting for 7.9%.
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West of England
The cloudy and unfiltered cider produced in the southwestern counties is often called "strong cider", a local dialect used to describe cider made from small apples or shrunken apples. Fruit wines from Gloucestershire, Hereford and Ust are made using traditional recipes and are granted a "Protected Geographical Directive" by the European Union. There are only 25 cider producers in the Samstershire area, many of which are small family-run workshops. Historically, farm labour in Devon, Wiltshire, Dorset, Cornwall and Shamsted could be paid in part of the daily remuneration in the form of cider. From many local customs, such as the "celebration banquet", the importance of early fruit wine can be seen.
Large-scale producers in the west of England include Thatcher Distillery in Sandford, Summerstershire, Bulmers Factory (maker of Strongbow) in County Hereford, and BrothersCider and GaymerCider Company distilleries, both of which are located in the small town of Shepton-Marit, Shamstershire. There are also Weston Distilleries in the Machmacol area of Herefordshire.
In the 17th and 18th centuries, there were incidents of lead poisoning in Devon in connection with cider consumption, and in the early 19th century a campaign was launched to remove lead from cider juicers. In Herefordshire, lead salts used as sweeteners were added to cider, which also led to lead poisoning, so that cider was sold cheaper than sugar.
28
Wales
In Welsh, fruit wine is called "seidr".
Cider, as a worker's drink, was brewed on farms through small-scale production and disappeared in the 20th century. But in the 21st century, Welsh cider and pear wine production began to recover on a large scale, and many small companies entered the production field. The "Fight for Bulk Beer" campaign has given a huge impetus to this trend, and at the Fight for Bulk Beer festival, Welsh cider and pear wine have won many prizes as a result. At the same time, the formation of cider groups (such as the British Cider Group, the Welsh Cider Association) disrupted the communication between cider manufacturers.
The apple and pear varieties in Wales are different from those in England, so that fruit wines in Wales taste very different from the surrounding areas.
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Scotland
Scottish cider production is mostly small-scale, with smaller producers such as ThistlyCross and Waulkmill Cider. The locally sold cider is mainly made from apples from Scotland. ThistlyCross produces fruit wines with a fruity aroma and sells them in the Waitrose store in Scotland. The fruit wine produced by Waulkmill Cider is made from apples from the Dumfries Gayville region, which is mainly sold on farms and festivals.
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United States
In colonial America, cider was used as the main ingredient in meals because drinking water was often unsafe. Light apple juice is a light alcoholic beverage produced from fruit lees and was also available at the time. Some time after Prohibition, the term cider referred to unfiltered, unfermented apple juice. In today's society, the term refers to both pressed fresh juice and fermented products, although fermented products are also called ciders. At the same time, apple juice refers to apple products after being clear, filtered and sterilized.
In Pennsylvania, for example, cider can be legally defined as "a juice produced by pressing apples, which should be amber, opaque, unfermented, and completely alcohol-free." "If the word imitation cider is used on the label, then at least half of the text should be used to describe the taste. Imitation fruit wine products contain natural or artificial colors and flavors that are generally considered safe. Apple juice with an alcohol content of more than 0.15% can be rowed into the ranks of fruit wine.
Cider can also refer to filtered sparkling wines, such as "Martinelli" sparkling wine, once declared "non-alcoholic cider" to attract customers. Depending on the region, Martinelli can be sold as cider or juice.
Alcoholic cider is produced throughout the United States, especially in New England in Michigan, upstate New York, and on the west coast of the United States, with new manufacturers emerging in Ohio and Pennsylvania. Some American products claim that their cider is made from unfermented fruit juice with unflavored alcohol. This juice ingredient is pressed juice apples, not cider apples.
According to the US tax law, fruit wine can be defined as cider when sugar or other fruits are added to it and secondary fermentation is used to increase its alcohol content.
Fifth, the future of domestic cider
Cider is the second largest fermented cider after wine, and it is also the most likely fruit wine to compete directly with wine in the future.
The mainland has also become the world's first apple producer, and the annual output of mainland apples has also increased year by year, with an average annual growth of 920,000 tons in the past 10 years.
According to the latest news from the National Bureau of Statistics, the output of mainland apples in 2021 will be 45.9734 million tons, a year-on-year increase of 4.33%.
Source: Department of Agriculture and Rural Affairs of Shaanxi Province_Market Dynamics
In 2021, mainland apple production accounted for 56% of the world's total production that year.
Source: U.S. Department of Agriculture, Zhiyan Consulting
At present, the proportion of mainland fruit raw materials for deep processing is less than 30%; Apples are mainly fresh food, apple juice concentrate and fruit juice drink products, and cider is even less. Many people may have drunk a lot of apple cider vinegar, such as Tiandi No. 1 apple cider vinegar in Guangdong, at least I sold it for a few years when I opened the store, and it was also very popular, sweet and sour very selling, very clear stomach, and the repurchase rate is very high, especially married ladies love to drink.
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