Cider in the context of "Winemaking"

Fruit wines are fermented alcoholic beverages made from a variety of base ingredients (other than grapes); they may also have additional flavors taken from fruits, flowers, and herbs. This definition is sometimes broadened to include any alcoholic fermented beverage except beer. For historical reasons, cider and perry are also excluded from the definition of fruit wine.

Fruit wines have traditionally been popular with home winemakers and in areas with cool climates such as North America and Scandinavia. In subtropical climates, such as in East Africa, India, and the Philippines, wine is made from bananas.

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy.

The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO₂ produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt.

Cider in the United Kingdom is widely available at pubs, off licences, and shops. It has been made in regions of the country where cider apples were grown since Roman times; in those regions it is intertwined with local culture, particularly in the West Country.

The UK is the largest producer of cider in Europe and has enjoyed a renaissance in the 21st century, with a greater diversity of producers, brands and consumers than ever before.

Alcohol laws are laws relating to manufacture, use, as being under the influence of and sale of alcohol (also known formally as ethanol) or alcoholic beverages. Common alcoholic beverages include beer, wine, (hard) cider, and distilled spirits (e.g., vodka, rum, gin). Definition of alcoholic beverage varies internationally, e.g., the United States defines an alcoholic beverage as "any beverage in liquid form which contains not less than one-half of one percent of alcohol by volume". Alcohol laws can restrict those who can produce alcohol, those who can buy it (often with minimum age restrictions and laws against selling to an already intoxicated person), when one can buy it (with hours of serving or days of selling set out), labelling and advertising, the types of alcoholic beverage that can be sold (e.g., some stores can only sell beer and wine), where one can consume it (e.g., drinking in public is not legal in many parts of the US), what activities are prohibited while intoxicated (e.g., drunk driving), and where one can buy it. In some cases, laws have even prohibited the use and sale of alcohol entirely.

Dryness is a property of beverages that describes the lack of a sweet taste. This may be due to a lack of sugars, the presence of some other taste that masks sweetness, or an underabundance of simple carbohydrates that can be converted to sugar by enzymes in the mouth (amylase in particular). The term "dry" may be applied to types of beer, wine, cider, distilled spirits, or any other beverage.

In a dry martini, "dry" originally referred to the inclusion of dry gin, however it is often incorrectly used to refer to the amount of vermouth used in the drink. A "perfect" martini – or any other cocktail that uses vermouth, such as a Perfect Manhattan – is a martini made with equal parts dry and sweet vermouth.

Apfelwein (German: [ˈʔapfl̩vaɪn]; lit. 'apple wine'), or Viez (German: [fiːts], Moselfranken, Saarland, Trier; lit. 'vice') or Most (German: [mɔst], Austria, Switzerland, South Germany; lit. 'must') are German words for cider. It is made from various kinds of sour tasting apples (such as "Bohnapfel"). It has an alcohol content of 4.8–7.0% and a tart, sour taste.

Apfelwein is also regionally known as Ebbelwoi, Stöffsche, Apfelmost (apple must), Viez (from Latin vice, the second or substitute wine), and saurer Most (sour must, Süßmost or sweet must is essentially apple juice). Instead of the name Apfelwein, restaurants and smaller manufacturers may instead call the beverage Schoppen or Schoppe, which actually refers to the measure of the glass.