Cider (English Wikipedia)

Ørjasæter, Lars Ola, Aperitif (2005-04-20). "Nødvendig opprydding" (in Norwegian). Archived from the original on 2008-02-29. Retrieved 2008-02-19.{{cite web}}: CS1 maint: multiple names: authors list (link)

applejournal.com

"Cider History". Apple Journal. Retrieved 28 September 2014.
"Cider history. Volcler, Societe". applejournal.com. ...Before the Christian era, the various peoples of Europe had succeeded in producing beverages more or less similar to cider from a variety of fruit. STABON, the Greek geographer, described the abundance of apple and pear trees in Gaul and mentioned the 'Phitarra' in the Basque country, which was a beverage obtained by boiling pieces of apples in water with honey...

arabellacountryestate.co.za

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archive.today

Branch, Legislative Services (2022-12-08). "Consolidated federal laws of canada, Food and Drug Regulations". laws.justice.gc.ca. Archived from the original on 2023-03-03. Retrieved 2022-03-02.
"Very ApS | Somersby Cider byder foråret velkommen! – Pressesystemet.dk". Archived from the original on May 26, 2012.

ashridgecider.co.uk

Ashridge Cider (2018). "How We Make Sparkling Ciders". Archived from the original on 2019-09-18. Retrieved 2018-05-17.

asturias.es

ria.asturias.es

Arias Abrodo, Pilar; Margolles Cabrales, Inmaculada; Mangas Alonso, Juan J.; Blanco-Gomis, Domingo (1 August 2005). "Fatty acid composition of cider obtained either by traditional or controlled fermentation" (PDF). Food Chemistry. 92 (1): 183–187. doi:10.1016/j.foodchem.2004.08.003.
Gomis, D. Blanco; Gutiérrez, M. J. Morán; Alvarez, M. D. Gutiérrez; Alonso, J. J. Mangas (December 1988). "Application of HPLC to characterization and control of individual acids in apple extracts and ciders" (PDF). Chromatographia. 25 (12): 1054–1058. doi:10.1007/BF02259384. S2CID 95065035.

bjcp.org

Dunn, Dick; Awdey, Gary; McGonegal, Charles (2015). "Beer Judge Certification Program 2015 Style Guidelines" (PDF). BJCP. Retrieved 15 April 2018.

books.google.com

Falkow, Stanley; Rosenberg, Eugene; Schleifer, Karl-Heinz; Stackebrandt, Erko (10 October 2006). The Prokaryotes: Vol. 5: Proteobacteria: Alpha and Beta Subclasses. Springer Science & Business Media. p. 169. ISBN 978-0-387-25495-1.
Lindsley, E. F. (Nov 1960). "The Rig You Need to Make Hard Cider". Popular Science. 177 (5): 137. Retrieved 29 July 2011.
Brown, Sanborn Conner (1978). Wines & Beers of Old New England: A How-to-do-it History. UPNE. p. 100. ISBN 978-0-87451-148-2.
Dictionnaire historique de la langue française, sous la direction d'Alain Rey, réédition 2010, Tome I, p. 719b. [1]
Jean Perrot, La linguistique éditions « Que sais-je ? » n° 570, Introduction [2]

bostonherald.com

"Ciders resurgence in Boston – hospitality | Magazine". hospitality | Magazine. 2017-10-18.

business.dk

Business.dk http://www.business.dk/foedevarer/cult-overhaler-somersby-cider

carlsberggroup.com

"Somersby Cider". Carlsberg Group. Retrieved 28 September 2014.

chicagotribune.com

Badeker, Andy (13 November 2002). "Crush on cider". Chicago Tribune. Retrieved 20 July 2014.

cider.org.uk

Lea, Andrew. "The Science of Cidermaking Part 1 – Introduction". Retrieved 2 November 2011.
Lea, Andrew. "The Science of Cidermaking". cider.org. Retrieved April 15, 2018.
"The Wittenham Hill Cider Pages". www.cider.org.uk. Retrieved 2018-05-04.
Lea, Andrew. "Sulphur dioxide in cidermaking". www.cider.org.uk. Retrieved 2018-05-04.
Lea, Andrew. "Nitrogen – the Forgotten Element in Cider Making". www.cider.org.uk. Retrieved 2018-05-17.

ciderassociation.org

United States Association of Cider Makers (October 2017). "Cider Style Guide" (PDF). USACM.

cideraustralia.org.au

"Cider Australia". Cider Australia. Retrieved 2018-07-27.

ciderireland.com

"Cider Ireland | the best source for real cider in Ireland". www.ciderireland.com. Retrieved 2017-05-04.

cidernz.com

"Awards". CIDER NEW ZEALAND. Retrieved 2018-07-27.

cideruk.com

"National Association of Cider Makers". Archived from the original on 2001-01-24. Retrieved 2007-12-21.
"Interesting Facts". National Association of Cider Makers. Archived from the original on 14 February 2009. Retrieved 24 February 2009.

cjoliprsf.ca

Jolicoeur, Claude. "Acidity and pH of apple juice" (PDF). The New Cider Maker's Handbook.

cnrtl.fr

Site du CNRTL : étymologie de cidre

digitaloceanspaces.com

scott-labs-static.sfo3.cdn.digitaloceanspaces.com

"Scott Laboratories Cider Handbook (2022–2023)" (PDF). 2023-08-23.

distilling.com

"Apple Brandy". Distiller Magazine. 2017-07-01. Retrieved 2020-12-19.

doi.org

Delage, Elisabeth; Bohuon, G.; Baron, A.; Drilleau, J.-F. (August 1991). "High-performance liquid chromatography of the phenolic compounds in the juice of some French cider apple varieties". Journal of Chromatography A. 555 (1–2): 125–136. doi:10.1016/s0021-9673(01)87172-7.
DuPont, M. Susan; Bennett, Richard N.; Mellon, Fred A.; Williamson, Gary (1 February 2002). "Polyphenols from Alcoholic Apple Cider Are Absorbed, Metabolized and Excreted by Humans". The Journal of Nutrition. 132 (2): 172–175. doi:10.1093/jn/132.2.172. PMID 11823574.
Sanoner, Philippe; Guyot, Sylvain; Marnet, Nathalie; Molle, Daniel; Drilleau, J.-F. (December 1999). "Polyphenol Profiles of French Cider Apple Varieties (Malus domestica sp.)". Journal of Agricultural and Food Chemistry. 47 (12): 4847–4853. doi:10.1021/jf990563y. PMID 10606541.
Jarvis, B. (1996). "Cider, perry, fruit wines and other alcoholic fruit beverages". Fruit Processing. pp. 97–134. doi:10.1007/978-1-4615-2103-7_5. ISBN 978-1-4613-5875-6.
Dashko, Sofia; Zhou, Nerve; Compagno, Concetta; Piškur, Jure (September 2014). "Why, when, and how did yeast evolve alcoholic fermentation?". FEMS Yeast Research. 14 (6): 826–832. doi:10.1111/1567-1364.12161. PMC 4262006. PMID 24824836.
Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C (January 2017). "The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation: Fungicide residues, YAN and cider fermentation". Journal of the Science of Food and Agriculture. 97 (2): 693–704. doi:10.1002/jsfa.8096. PMC 5215524. PMID 27747891.
Arias Abrodo, Pilar; Margolles Cabrales, Inmaculada; Mangas Alonso, Juan J.; Blanco-Gomis, Domingo (1 August 2005). "Fatty acid composition of cider obtained either by traditional or controlled fermentation" (PDF). Food Chemistry. 92 (1): 183–187. doi:10.1016/j.foodchem.2004.08.003.
Lea, Andrew G. H.; Arnold, Gillian M. (May 1978). "The phenolics of ciders: Bitterness and astringency". Journal of the Science of Food and Agriculture. 29 (5): 478–483. Bibcode:1978JSFA...29..478L. doi:10.1002/jsfa.2740290512.
Garcia-Medina, Maria Rosa (1981). "Flavor-odor taste interactions in solutions of acetic acid and coffee". Chemical Senses. 6 (1): 13–22. doi:10.1093/chemse/6.1.13.
Rajashekhara, E.; Suresh, E. R.; Ethiraj, S. (1 October 1998). "Thermal Death Rate of Ascospores of Neosartorya fischeri ATCC 200957 in the Presence of Organic Acids and Preservatives in Fruit Juices". Journal of Food Protection. 61 (10): 1358–1362. doi:10.4315/0362-028x-61.10.1358. PMID 9798155.
Russell, James B.; Diez-Gonzalez, Francisco (1997). "The Effects of Fermentation Acids on Bacterial Growth". Advances in Microbial Physiology. Vol. 39. pp. 205–234. doi:10.1016/s0065-2911(08)60017-x. ISBN 978-0-12-027739-1. PMID 9328648.
Mattick, Leonard R; Moyer, James C (1 September 1983). "Composition of Apple Juice". Journal of AOAC International. 66 (5): 1251–1255. doi:10.1093/jaoac/66.5.1251. PMID 6630137.
Ackermann, Joerg; Fischer, Monica; Amado, Renato (July 1992). "Changes in sugars, acids, and amino acids during ripening and storage of apples (cv. Glockenapfel)". Journal of Agricultural and Food Chemistry. 40 (7): 1131–1134. doi:10.1021/jf00019a008.
Gomis, D. Blanco; Gutiérrez, M. J. Morán; Alvarez, M. D. Gutiérrez; Alonso, J. J. Mangas (December 1988). "Application of HPLC to characterization and control of individual acids in apple extracts and ciders" (PDF). Chromatographia. 25 (12): 1054–1058. doi:10.1007/BF02259384. S2CID 95065035.
Coton, M.; Romano, A.; Spano, G.; Ziegler, K.; Vetrana, C.; Desmarais, C.; Lonvaud-Funel, A.; Lucas, P.; Coton, E. (December 2010). "Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider". Food Microbiology. 27 (8): 1078–1085. doi:10.1016/j.fm.2010.07.012. PMID 20832688.
Beech, F. W. (12 November 1972). "Cider Making and Cider Research: A Review". Journal of the Institute of Brewing. 78 (6): 477–491. doi:10.1002/j.2050-0416.1972.tb03485.x.
Gomis, D. Blanco; Moran Gutierrez, M. J.; Gutierrez Alvarez, M. D.; Medel, A. Sanz (December 1987). "High-performance liquid chromatographic determination of major organic acids in apple juices and ciders". Chromatographia. 24 (1): 347–350. doi:10.1007/BF02688504. S2CID 97980064.
Le Quéré, Jean-Michel; Husson, François; Renard, Catherine M.G.C.; Primault, Jo (November 2006). "French cider characterization by sensory, technological and chemical evaluations". LWT – Food Science and Technology. 39 (9): 1033–1044. doi:10.1016/j.lwt.2006.02.018.
Kraemer, Philipp J; Roberts, William A (August 1984). "The influence of flavor preexposure and test interval on conditioned taste aversions in the rat". Learning and Motivation. 15 (3): 259–278. doi:10.1016/0023-9690(84)90022-5.
Jarvis, B. (2014). "Cider (Cyder; Hard Cider)". Encyclopedia of Food Microbiology. pp. 437–443. doi:10.1016/B978-0-12-384730-0.00066-5. ISBN 978-0-12-384733-1.
Peck, Gregory; McGuire, Megan; Boudreau, Thomas; Stewart, Amanda (September 2016). "Crop Load Density Affects 'York' Apple Juice and Hard Cider Quality". HortScience. 51 (9): 1098–1102. doi:10.21273/HORTSCI10962-16. hdl:10919/73723.
Kelkar, Shantanu; Dolan, Kirk (April 2012). "Modeling the effects of initial nitrogen content and temperature on fermentation kinetics of hard cider". Journal of Food Engineering. 109 (3): 588–596. doi:10.1016/j.jfoodeng.2011.10.020.
Williams, A. A. (10 September 1974). "Flavour Research and the Cider Industry". Journal of the Institute of Brewing. 80 (5): 455–470. doi:10.1002/j.2050-0416.1974.tb06795.x.
Valles, B; Bedrinana, R; Tascon, N; Simon, A; Madrera, R (February 2007). "Yeast species associated with the spontaneous fermentation of cider". Food Microbiology. 24 (1): 25–31. doi:10.1016/j.fm.2006.04.001. PMID 16943091.
Pando Bedriñana, R.; Querol Simón, A.; Suárez Valles, B. (June 2010). "Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias". Food Microbiology. 27 (4): 503–508. doi:10.1016/j.fm.2009.11.018. PMID 20417399.
Alonso, Sergio; Laca, Amanda; Rendueles, Manuel; Mayo, Baltasar; Díaz, Mario (April 2015). "Cider Apple Native Microbiota Characterization by PCR-DGGE: Cider Apple Native Microbiota Characterization". Journal of the Institute of Brewing. 121 (2): 287–289. doi:10.1002/jib.220.
Pando Bedriñana, R.; Querol Simón, A.; Suárez Valles, B. (June 2010). "Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias". Food Microbiology. 27 (4): 503–508. doi:10.1016/j.fm.2009.11.018. PMID 20417399. S2CID 1673544.
Morrissey, W.F.; Davenport, B.; Querol, A.; Dobson, A.D.W. (September 2004). "The role of indigenous yeasts in traditional Irish cider fermentations". Journal of Applied Microbiology. 97 (3): 647–655. doi:10.1111/j.1365-2672.2004.02354.x. PMID 15281947. S2CID 804350.
Rita, Riekstina-Dolge; Zanda, Kruma; Daina, Karklina; Dalija, Seglina (2011). "Composition of aroma compounds in fermented apple juice: effect of apple variety, fermentation temperature and inoculated yeast concentration". Procedia Food Science. 1: 1709–1716. doi:10.1016/j.profoo.2011.09.252.
Suárez Valles, Belén; Pando Bedriñana, Rosa; Lastra Queipo, Ana; Mangas Alonso, Juan José (August 2008). "Screening of cider yeasts for sparkling cider production (Champenoise method)". Food Microbiology. 25 (5): 690–697. doi:10.1016/j.fm.2008.03.004. PMID 18541168.
Pando Bedriñana, R.; Lastra Queipo, A.; Suárez Valles, B. (December 2012). "Screening of Enzymatic Activities in Non-Saccharomyces Cider Yeasts". Journal of Food Biochemistry. 36 (6): 683–689. doi:10.1111/j.1745-4514.2011.00583.x.
Buron, Nicolas; Coton, Monika; Legendre, Patrick; Ledauphin, Jérôme; Kientz-Bouchart, Valérie; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel (February 2012). "Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders". International Journal of Food Microbiology. 153 (1–2): 159–165. doi:10.1016/j.ijfoodmicro.2011.11.002. PMID 22137683.
Buron, Nicolas; Coton, Monika; Desmarais, Cécile; Ledauphin, Jérôme; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel (October 2011). "Screening of representative cider yeasts and bacteria for volatile phenol-production ability". Food Microbiology. 28 (7): 1243–1251. doi:10.1016/j.fm.2011.05.001. PMID 21839372.

ellitoral.com

"La sidra fue la bebida que más creció en Argentina durante 2021" [Cider was the fastest-growing beverage in 2021 in Argentina]. El Litoral (in Spanish).

etymonline.com

"Cider". Online Etymology Dictionary. 2022. Retrieved 1 April 2022.

expertbrewing.com

"Applejack vs Calvados (Here's the difference!) – ExpertBrewing.com". expertbrewing.com. Retrieved 2023-06-14.

foodandwine.com

Pomranz, Mike (February 23, 2018). "The Year of Rose Cider Is Upon Us". Food and Wine.

forbesargentina.com

"Bodegas Cuvillier invierte $ 600 millones y busca potenciar el desarrollo de sidra". Forbes Argentina (in Spanish). 29 November 2022. Retrieved 2022-12-10.

galegroup.com

link.galegroup.com

"Cider/Perry in Chile – New Market Report". ClickPress. Infotrac Newsstand. 27 June 2016.

ghostarchive.org

Malnick, Edward (29 March 2014). "Hidden levels of sugar in alcohol revealed". The Telegraph. Archived from the original on 2022-01-12. Retrieved 20 July 2014.

hal.science

Le Quéré, Jean-Michel; Husson, François; Renard, Catherine M.G.C.; Primault, Jo (November 2006). "French cider characterization by sensory, technological and chemical evaluations". LWT – Food Science and Technology. 39 (9): 1033–1044. doi:10.1016/j.lwt.2006.02.018.

handle.net

hdl.handle.net

Peck, Gregory; McGuire, Megan; Boudreau, Thomas; Stewart, Amanda (September 2016). "Crop Load Density Affects 'York' Apple Juice and Hard Cider Quality". HortScience. 51 (9): 1098–1102. doi:10.21273/HORTSCI10962-16. hdl:10919/73723.

harvard.edu

ui.adsabs.harvard.edu

Lea, Andrew G. H.; Arnold, Gillian M. (May 1978). "The phenolics of ciders: Bitterness and astringency". Journal of the Science of Food and Agriculture. 29 (5): 478–483. Bibcode:1978JSFA...29..478L. doi:10.1002/jsfa.2740290512.

heinekenireland.ie

"Orchard Thieves – Heineken Ireland". Heineken. Retrieved 26 October 2016.

history-of-cider.co.uk

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hospitalitymagazine.com.au

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independent.co.uk

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justice.gc.ca

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knack.be

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"Konings maakt Stella Artois Cidre". Knack. 30 March 2011. Retrieved 2012-09-10.

krakowpost.com

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lachouettecider.com

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legislation.gov.au

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DuPont, M. Susan; Bennett, Richard N.; Mellon, Fred A.; Williamson, Gary (1 February 2002). "Polyphenols from Alcoholic Apple Cider Are Absorbed, Metabolized and Excreted by Humans". The Journal of Nutrition. 132 (2): 172–175. doi:10.1093/jn/132.2.172. PMID 11823574.
Sanoner, Philippe; Guyot, Sylvain; Marnet, Nathalie; Molle, Daniel; Drilleau, J.-F. (December 1999). "Polyphenol Profiles of French Cider Apple Varieties (Malus domestica sp.)". Journal of Agricultural and Food Chemistry. 47 (12): 4847–4853. doi:10.1021/jf990563y. PMID 10606541.
Dashko, Sofia; Zhou, Nerve; Compagno, Concetta; Piškur, Jure (September 2014). "Why, when, and how did yeast evolve alcoholic fermentation?". FEMS Yeast Research. 14 (6): 826–832. doi:10.1111/1567-1364.12161. PMC 4262006. PMID 24824836.
Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C (January 2017). "The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation: Fungicide residues, YAN and cider fermentation". Journal of the Science of Food and Agriculture. 97 (2): 693–704. doi:10.1002/jsfa.8096. PMC 5215524. PMID 27747891.
Rajashekhara, E.; Suresh, E. R.; Ethiraj, S. (1 October 1998). "Thermal Death Rate of Ascospores of Neosartorya fischeri ATCC 200957 in the Presence of Organic Acids and Preservatives in Fruit Juices". Journal of Food Protection. 61 (10): 1358–1362. doi:10.4315/0362-028x-61.10.1358. PMID 9798155.
Russell, James B.; Diez-Gonzalez, Francisco (1997). "The Effects of Fermentation Acids on Bacterial Growth". Advances in Microbial Physiology. Vol. 39. pp. 205–234. doi:10.1016/s0065-2911(08)60017-x. ISBN 978-0-12-027739-1. PMID 9328648.
Mattick, Leonard R; Moyer, James C (1 September 1983). "Composition of Apple Juice". Journal of AOAC International. 66 (5): 1251–1255. doi:10.1093/jaoac/66.5.1251. PMID 6630137.
Coton, M.; Romano, A.; Spano, G.; Ziegler, K.; Vetrana, C.; Desmarais, C.; Lonvaud-Funel, A.; Lucas, P.; Coton, E. (December 2010). "Occurrence of biogenic amine-forming lactic acid bacteria in wine and cider". Food Microbiology. 27 (8): 1078–1085. doi:10.1016/j.fm.2010.07.012. PMID 20832688.
Valles, B; Bedrinana, R; Tascon, N; Simon, A; Madrera, R (February 2007). "Yeast species associated with the spontaneous fermentation of cider". Food Microbiology. 24 (1): 25–31. doi:10.1016/j.fm.2006.04.001. PMID 16943091.
Pando Bedriñana, R.; Querol Simón, A.; Suárez Valles, B. (June 2010). "Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias". Food Microbiology. 27 (4): 503–508. doi:10.1016/j.fm.2009.11.018. PMID 20417399.
Pando Bedriñana, R.; Querol Simón, A.; Suárez Valles, B. (June 2010). "Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias". Food Microbiology. 27 (4): 503–508. doi:10.1016/j.fm.2009.11.018. PMID 20417399. S2CID 1673544.
Morrissey, W.F.; Davenport, B.; Querol, A.; Dobson, A.D.W. (September 2004). "The role of indigenous yeasts in traditional Irish cider fermentations". Journal of Applied Microbiology. 97 (3): 647–655. doi:10.1111/j.1365-2672.2004.02354.x. PMID 15281947. S2CID 804350.
Suárez Valles, Belén; Pando Bedriñana, Rosa; Lastra Queipo, Ana; Mangas Alonso, Juan José (August 2008). "Screening of cider yeasts for sparkling cider production (Champenoise method)". Food Microbiology. 25 (5): 690–697. doi:10.1016/j.fm.2008.03.004. PMID 18541168.
Buron, Nicolas; Coton, Monika; Legendre, Patrick; Ledauphin, Jérôme; Kientz-Bouchart, Valérie; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel (February 2012). "Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders". International Journal of Food Microbiology. 153 (1–2): 159–165. doi:10.1016/j.ijfoodmicro.2011.11.002. PMID 22137683.
Buron, Nicolas; Coton, Monika; Desmarais, Cécile; Ledauphin, Jérôme; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel (October 2011). "Screening of representative cider yeasts and bacteria for volatile phenol-production ability". Food Microbiology. 28 (7): 1243–1251. doi:10.1016/j.fm.2011.05.001. PMID 21839372.

ncbi.nlm.nih.gov

Dashko, Sofia; Zhou, Nerve; Compagno, Concetta; Piškur, Jure (September 2014). "Why, when, and how did yeast evolve alcoholic fermentation?". FEMS Yeast Research. 14 (6): 826–832. doi:10.1111/1567-1364.12161. PMC 4262006. PMID 24824836.
Boudreau, Thomas F; Peck, Gregory M; O'Keefe, Sean F; Stewart, Amanda C (January 2017). "The interactive effect of fungicide residues and yeast assimilable nitrogen on fermentation kinetics and hydrogen sulfide production during cider fermentation: Fungicide residues, YAN and cider fermentation". Journal of the Science of Food and Agriculture. 97 (2): 693–704. doi:10.1002/jsfa.8096. PMC 5215524. PMID 27747891.

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nytimes.com

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overflow.ru

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proquest.com

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pubhort.org

Valois, Sarah; Merwin, Ian A; Padilla-Zakour, Olga I (July 2006). "Characterization of Fermented Cider Apple Cultivars Grown in Upstate New York". Journal of the American Pomological Society. 60 (3): 113–128. ProQuest 209774851.

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savannacider.nl

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