Already the Hebrews and Phoenicians drank sour, rather vinegar-like cider from pressed apples, which they (also in the Bible mentioned) Shekar called, the Greeks their Sikera. The Romans have spread not only single apple varieties, but also the cider in Europe. Especially the French Cidre from Normandy can look back on a long tradition. In Germany, cider is very popular regionally, for example in Frankfurt as "Äppelwoi" or "Ebbelwoi". He has one alcohol content between 5.5 to 6.5% vol.
Complete listings of the numerous vinification measures and cellar techniques, as well as the various wine-regulated wine, sparkling wine and distillate types are under the keyword winemaking contain. Comprehensive information on wine law is available under the keyword wine law,