The products of the Cider and Fruit wine industries are alcoholic beverages produced only by fermentation:
- cider and perry are derived by the fermentation of the juices of apples or pears, respectively, without at any time adding distilled alcohol.
- fruit wines are based on the fermentation of the juices of fruits, other than grape, and may either be natural or fortified by the addition of distilled alcohol of agricultural origin. The general production rules are set out in a “Code of Practice” adopted by the members of AICV.
The following synonymous names cover the types of products referred to in this Code:
Cider (produced from apples and possibly a limited volume of pears): cider, cyder, cidre, cidre bouché, fermenté de pomme, pétillant de pomme, sidra, appelcider, Apfelwein, äppelcider, siideri.
Perry (produced from pears and possibly a limited volume of apples): perry, poiré, poiré bouché, fermenté de poire, pétillant de poire, perencider, Birnenwein, päroncider, päärynäsiideri.
Cider and perry can be still or carbonated either by secondary fermentation or the injection of carbon dioxide. Its alcoholic strength varies between 1.2% and 8.5% by volume. The fortification of cider and perry by adding distilled alcohol is not permitted.
Fruit wines – “Vins de fruits” must be obtained by the fermentation of the juices of fruits other than grape. Fruit wines can be still or sparkling. Their alcoholic strength is permitted to be between 1.2% and 14% by volume. They can be fortified by adding distilled alcohol: in this case, the alcoholic strength may be as high as 22% by volume.