What is the difference between apple juice and apple cider?

Apple Juice and Apple must are as 100% apple juices, or pressed, from apples and in many ways are the same when they are first pressed. In some jurisdictions, especially outside North America, apple cider is not pasteurized and is generally sold with alcoholic content. Apple Juice, on the other hand, is subject to more workmanship and is almost always pasteurized and therefore will not ferment or develop any alcoholic content.

in the US and Canada is in the US and for apple juices, but at the end of the year, but traditional harvest. During this period, shops will increase their apple cider supplies to satisfy increased demand, and special beverage recipes such as muled must. Another popular variant of apple cider is a non -alcoholic beverage called Sparkling Apple Cit, which opens them as a champagne replacement. There is also a small but lively year -round market for vinegar cider.

In the US and Canada, manufacturers are obliged to process apple juice and apple cider to extend their shelf life and destroy any organisms causing diseases such as e. coli. To achieve these goals, most manufacturers use the pasteurization, the method of fluid heating that destroys such pathogens; It also destroys bacteria that convert natural sugars into alcohol. That's why apple juice and cider sold in American and Canadian supermarkets do not exist. The only exception is when producers sell directly to consumers, such as an apple orchard that pushes and sells jugs in their premises or from a road stand; When such a cider is fermented, it is called a hard must.

The first step of production in the US and Canada is the same for both Apple juice Apple Moveř. Mature apples are distributed and juice pushed through the sieve and into the tub. This juice is brown and opaque with small particles of the apple suspended in the liquid; If it sells asApple cider may not be subject to any further filtering. If it is sold as apple juice, it will undergo further filtering and processing to remove all apples, pectin and starches. This clear juice is clean and lighter. Most large manufacturers mix juice and cider from different types of apples to achieve a uniform taste.

Outside the US and Canada, apple juice is produced in the same way and is generally sold as apple juice or sweet apple cider. Apple must, on the other hand, are produced for fermentation and development of alcoholic content, similar to wine. Some manufacturers allow apples to start rot, so the fermentation process begins before pressing apples. In Europe there is a significant market for hard cider, with many different varieties.