Glossary · Cider
Concentrate
Also written apple juice concentrate, AJC. Each is a name for the same thing, which is why none of them has an entry of its own.
Definition
Apple juice from which most of the water has been removed, usually by vacuum evaporation, leaving a syrup of about 70 degrees Brix that is stable, transportable and reconstituted before use.
- Subject
- Cider
- Also written
- apple juice concentrate, AJC
In more detail
Concentrate is also used in small quantities by full-juice producers for back-sweetening, because it adds sugar and apple character without dilution. Aroma recovered during evaporation is sometimes sold separately and added back, which is why some concentrates are described as aroma-restored.
Where this is covered properly
The glossary defines; these pages explain. Each is described in its own words.
Related terms
Terms that belong to the same part of the subject, or that this one is routinely confused with.
Cider
Cider from concentrate
Cider fermented from apple juice concentrate that has been reconstituted with water, rather than from juice pressed and fermented in the same season.
Chemistry
Brix
A scale expressing dissolved solids as grams of sucrose per hundred grams of solution. One degree Brix is approximately one per cent sugar by weight in juice.
Fermentation
Back-sweetening
Adding sugar, juice or concentrate to a fully fermented cider to reach a target sweetness. Because the added sugar is fermentable, the cider must then be stabilised or kept cold.
Where to go next
- Cider glossary — The whole vocabulary, by subject and A–Z.
- Comparisons — Terms that are only really clear when set against the thing they are not.
- Search — Finds terms by their aliases and by their spellings in other languages.
Sources
What this page rests on. Where a source is marked as registered rather than read, CiderHQ is recording that the body is authoritative on the subject without claiming to have worked through the document itself. See our evidence policy for what each state means.
Hochschule Geisenheim University — beverage technology
Hochschule Geisenheim · university · retrieved 2026-08-24
German beverage-technology research covering apple wine and fruit juice processing, including the enzymology of clarification.
European Cider and Fruit Wine Association (AICV)
AICV · specialist organisation · retrieved 2026-08-24