Juice vs. Cider

Main Difference

The main difference between Juice and Cider is that the Juice is a liquid that is naturally contained in fruit and vegetables and Cider is a fermented alcoholic beverage from apple juice.

• Juice

  Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can also refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is commonly consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation (which is used in wine production). The largest fruit juice consumers are New Zealand (nearly a cup, or 8 ounces, each day) and Colombia (more than three quarters of a cup each day). Fruit juice consumption on average increases with country income level.

• Cider

  Cider ( SY-dər) is an alcoholic beverage made from the fermented juice of apples. Cider is popular in the United Kingdom, especially in the West Country, and Ireland and widely available. The UK has the world’s highest per capita consumption, as well as its largest cider-producing companies. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. Aside from the UK and its former colonies, cider is popular in other European countries including Portugal (mainly in Minho and Madeira), France (particularly Brittany and Normandy), northern Italy (Piedmont and Friuli), and Northern Spain (especially Principality of Asturias and the Basque Country). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called hard cider to distinguish alcoholic cider from non-alcoholic Apple cider or “sweet cider”, also made from apples.

  The juice of most varieties of apple can be used to make cider, but cider apples are best. The addition of sugar or extra fruit before a second fermentation increases the ethanol content of the resulting beverage. Cider alcohol content varies from 1.2% to 8.5% ABV or more in traditional English ciders, and 3.5% to 12% in continental ciders. In UK law, it must contain at least 35% apple juice (fresh or from concentrate), although CAMRA (the Campaign for Real Ale) says that “real cider” must be at least 90% fresh apple juice. In the US, there is a 50% minimum. In France, cider must be made solely from apples.In 2014, a study found that a 1-US-pint (470 ml) bottle of mass-market cider contained five teaspoons (20.5 g) of sugar, nearly the amount the WHO recommends as an adult’s daily allowance of added sugar, and 5–10 times the amount of sugar in lager or ale.Perry is a similar product to cider made from fermented pear juice.

• Cider (noun)

  an alcoholic drink made from fermented apple juice

  “a bottle of cider”

  “English-style ciders”

• Cider (noun)

  an unfermented drink made by crushing fruit, typically apples.