Apple cider: Difference between revisions
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Cider is mostly thought to be best{{Fact|date=September 2007}} in late [[autumn]], corresponding with the [[harvest|harvest season]], and is a popular traditional beverage on [[Halloween]] and [[Thanksgiving]], heated if the weather is especially cold. |
Cider is mostly thought to be best{{Fact|date=September 2007}} in late [[autumn]], corresponding with the [[harvest|harvest season]], and is a popular traditional beverage on [[Halloween]] and [[Thanksgiving]], heated if the weather is especially cold. |
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==Production{{Fact|date=October 2007}}= |
==Production{{Fact|date=October 2007}}== |
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In |
In the United{{Fact|date=October 2007}} States, well over 12,000,000 gallons{{Fact|date=October 2007}} of apple cider{{Fact|date=October 2007}} are [[ram press (food)|pressed]] each year. Apple cider{{Fact|date=October 2007}} was (like {{Fact|date=October 2007}}other forms of cider were) traditionally{{Fact|date=October 2007}} fermented, but{{Fact|date=October 2007}} that alcoholic apple drink is now referred to in the United States as [[cider|hard cider]]. Today in the US (and Canada to some extent), apple cider is a nonalcoholic{{Fact|date=October 2007}} beverage; a subcategory of apple juice traditionally made from early-harvest apples which{{Fact|date=October 2007}} have a lower sugar content and {{Fact|date=October 2007}}are more acidic, thus cider has a more tart, tangy taste than apple juice. It is generally (though not always) unfiltered, giving it a somewhat cloudier appearance from suspended solids. |
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{{Fact|date=October 2007}} |
{{Fact|date=October 2007}} |
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Apple cider{{Fact|date=October 2007}} is |
Apple cider{{Fact|date=October 2007}} is rarely sold unpasteurized, generally{{Fact|date=October 2007}} on-site{{Fact|date=October 2007}} at small [[orchard]]s. Some seek unpasteurized juic{{Fact|date=October 2007}}e based on the common but disputed belief that less-processed{{Fact|date=October 2007}} products are healthier.<ref name="proposed regulations">[http://www.ers.usda.gov/publications/foodreview/may1999/frmay99f.pdf USDA Food Safety "New Juice Regulations Underway"]</ref> |
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Due to outbreaks of [[salmonellosis]], [[enterohemorrhagic]] [[Escherichia coli O157:H7|E. coli]] infections, [[cryptosporidiosis]], [[cholera]] and other serious illnesses from unpasteurized fruit juices in general and apple cider in particular, the U.S. FDA now requires that virtually all fruit and vegetable juice producers follow [[HACCP]] controls, using either heat pasteuri{{Fact|date=October 2007}}zatio{{Fact|date=October 2007}}n{{Fa{{Fact|date=October 2007}}ct|date=October 2007}}, UV treatment or other proven methods.<ref name="final regulation">[http://www.cfsan.fda.gov/~lrd/fr01119a.html/ Federal Register: January 19, 2001, HHS/FDA "21 C{{Fact|date=October 2007}}FR Part 120 Final Rule"]</ref> As a result, all apple cider sold in the United States, other than sales {{Fact|date=October 2007}}directly to consumers by producers (such as juice bars), must be produced{{Fact|date=October 2007}} using HACCP princi{{Fact|date=October 2007}}ples to achieve a 100,000 fold{{Fact|date=October 2007}} reduction in pathogens.<ref name="final regulation"/> While the use of certain UV treatments or other technologies meet legal requirements, heat pasteurization is the most commonly used method.<ref name="Juice HACCP">[http://www.cfsan.fda.gov/~comm/haccpjui.html/ FDA/CFSAN HACCP -- "Hazard{{Fact|date=October 2007}} Analysis{{Fact|date=October 2007}} and Critical Control Point: Juice HACCP"]</ref> |
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Even before the |
Even before the 2001 legislation, most apple cider distributed in the U.S. was [[pasteurized]].<ref name="proposed regulations"/> Even so, unpasteurized cider was linked to approximately 16,000 to 48,000 cases of foodborne illnesses each year, according to the FDA.<ref name="Cider Stands">[http://query.nytimes.com/gst/fullpage.html?res=9C03EED8123BF932A25753C1A96E958260 New York Times, October 11, 1998 "Those Quaint Apple Cider Stands Meet Up With the Long Arm of the Law" Acessed: 15 October, 2007]</ref> |
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Revision as of 23:01, 2 November 2007
- For the alcoholic beverage known in the U.S. as hard apple cider, see cider
Apple cider is the name used especially in the United States and parts of Canada for a non-alcoholic beverage produced from apples by a process of pressing. It is more sour and cloudy than conventional apple juice, retaining the tart flavor of the apple pulp which is lost in conventional fruit juice production.
Cider is mostly thought to be best[citation needed] in late autumn, corresponding with the harvest season, and is a popular traditional beverage on Halloween and Thanksgiving, heated if the weather is especially cold.
Production[citation needed]
In the United[citation needed] States, well over 12,000,000 gallons[citation needed] of apple cider[citation needed] are pressed each year. Apple cider[citation needed] was (like [citation needed]other forms of cider were) traditionally[citation needed] fermented, but[citation needed] that alcoholic apple drink is now referred to in the United States as hard cider. Today in the US (and Canada to some extent), apple cider is a nonalcoholic[citation needed] beverage; a subcategory of apple juice traditionally made from early-harvest apples which[citation needed] have a lower sugar content and [citation needed]are more acidic, thus cider has a more tart, tangy taste than apple juice. It is generally (though not always) unfiltered, giving it a somewhat cloudier appearance from suspended solids. [citation needed] Apple cider[citation needed] is rarely sold unpasteurized, generally[citation needed] on-site[citation needed] at small orchards. Some seek unpasteurized juic[citation needed]e based on the common but disputed belief that less-processed[citation needed] products are healthier.[1]
Due to outbreaks of salmonellosis, enterohemorrhagic E. coli infections, cryptosporidiosis, cholera and other serious illnesses from unpasteurized fruit juices in general and apple cider in particular, the U.S. FDA now requires that virtually all fruit and vegetable juice producers follow HACCP controls, using either heat pasteuri[citation needed]zatio[citation needed]n{{Fa[citation needed]ct|date=October 2007}}, UV treatment or other proven methods.[2] As a result, all apple cider sold in the United States, other than sales [citation needed]directly to consumers by producers (such as juice bars), must be produced[citation needed] using HACCP princi[citation needed]ples to achieve a 100,000 fold[citation needed] reduction in pathogens.[2] While the use of certain UV treatments or other technologies meet legal requirements, heat pasteurization is the most commonly used method.[3]
Even before the 2001 legislation, most apple cider distributed in the U.S. was pasteurized.[1] Even so, unpasteurized cider was linked to approximately 16,000 to 48,000 cases of foodborne illnesses each year, according to the FDA.[4]
Variations
Apple ciders are often made from blends of several different apples to give a balanced taste. There is some local competitiveness among cider mills in apple country for the highest quality blends, and makers keep their formulas secret. One trick used to add interest to a cider blend is the addition of a percentage of crabapples. Cider doughnuts are often sold at cider mills and contain cider in the batter. Visiting apple orchards in the fall for cider, doughnuts and you-pick apples is a large segment in U.S. agritourism.
Hot apple cider or mulled cider (also known as "Wassail") is a popular fall (autumn) and winter beverage[5], consisting of apple cider, heated to a temperature just below boiling, with cinnamon, orange peel, nutmeg, cloves, or other spices added.
Another cider available in the US and Canada is sparkling cider, a carbonated nonalcoholic beverage made from filtered apple cider. Common brands of sparkling cider are Martinelli's and Pepin Heights (in season).
American definition
In the United States, the distinction between apple juice and cider is not legally well established,[6] but cider is usually understood in common usage to be cloudier, unfiltered and less processed. Nevertheless, some large U.S. corporations continue to market the same clear, filtered, processed, and pasteurized apple juice as "apple cider".
References
- ^ a b USDA Food Safety "New Juice Regulations Underway"
- ^ a b Federal Register: January 19, 2001, HHS/FDA "21 C[citation needed]FR Part 120 Final Rule"
- ^ FDA/CFSAN HACCP -- "Hazard[citation needed] Analysis[citation needed] and Critical Control Point: Juice HACCP"
- ^ New York Times, October 11, 1998 "Those Quaint Apple Cider Stands Meet Up With the Long Arm of the Law" Acessed: 15 October, 2007
- ^ "Warm Up With Mulled Wine & Cider". Allrecipes.
- ^ http://www.straightdope.com/classics/a2_048.html