From apples to raw musts
Fabrication of apple juices and ciders

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From apples to raw musts
Fabrication of apple juices and ciders

Authors : Jean-Michel LE QUÉRÉ, Rémi BAUDUIN, Alain BARON

Review date: January 5, 2018 | Lire en français

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1. From apples to raw musts

The French cider industry transforms apples into a number of products, including apple juice and cider. Other products are also produced, but will not be dealt with in this chapter: cider brandies, of which Calvados is the best known, are distilled from cider, and Pommeau is a blend of juice and cider brandy.

1.1 Raw materials, their production and management

The raw material for cider mills is generally made up of specific apple varieties produced for this purpose. These varieties differ from table apples in terms of agronomic behavior and production constraints. They may also include sorting waste from table apples and concentrated juices.

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