CIDER MAKING AND CIDER RESEARCH: A REVIEW*

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Abstract
Over the last twenty years there has been a progressive improvement in the fermentation methods employed by the cider industry. The mixed microfiora, typical of traditional cider making and derived in the main from the processing equipment, was first controlled by the rational addition of sulphur dioxide to the juice. This, together with the maintenance of a rigorous standard of hygiene in the pressing equipment, led to the need for pure yeast cultures. The process has been further improved by the increasing adoption of fermenting vessels made with impervious surfaces and the use of sterile concentrated juice which can be stored until required for dilution and fermentation. These changes have been based largely upon chemical, biochemical and microbiological research into all aspects of the process. Future research is directed towards the control of the flavour of the final cider.

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