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 In the News Get the latest news regarding apple cider. Updates include:  Survival of Penicillium expansum and Patulin Production on Stored Apples after Wash Treatments
Polyphenol Oxidase Activity as an Index of Adequate Thermal Pasteurization
Validation of Apple Cider Pasteurization Treatments
FDA Guidance on Ozone Treatment of Cider
Welcome Welcome to the Wisconsin Apple Cider Safety Web Site. This site is designed to be a resource for Wisconsin cider processors and regulators. It will keep you current with issues related to maintaining a strong apple cider industry in Wisconsin. What is the difference between apple juice and apple cider? The answer to this seemingly simple question depends on your location. In the Northeast and Midwest, apple cider is the beverage produced by grinding and pressing whole apples, with minimal filtering done to the resulting liquid before or after it is collected. In these parts of the country, cider is light brown to dark brown and contains pulp; apple juice is clear and typically shelf-stable as bottled. In other parts of the country, the term apple juice is used to describe both types of products, e.g. what a Midwesterner would call apple cider would be called apple juice in California. Also, folks in some parts of the country use the term apple cider to refer specifically to fermented (alcoholic) apple juice beverages (often still containing pulp). |
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