Cider is generally regarded as a drink made from apples. In North America, the term ‘cider’ generally refers to cloudy unpasteurised apple juice, unless qualified as ‘hard cider’ to denote a fermented product. In Europe, however, terms such as cider, cidre (France) or sidra (Spain) are exclusively reserved for the fermented product, which is the topic of this chapter. German-speaking countries also produce cider, where the product is defined as ‘Apfelwein’ or, colloquially, ‘Ebbelwoi’. A similar fruit wine (perry) is made throughout Europe on a much smaller scale from pear juice.


Lactic Acid Bacterium Wine Yeast Pectin Methyl Esterase Fermented Beverage Pear Juice 
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© Springer Science+Business Media Dordrecht 1995

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  • A. G. H. Lea

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