Some major cider taste components (organic acids, sugars, alcohols and
pectin substances) together with the microorganisms responsible for f
ermentations were determined in 12 ciders obtained by different techno
logical methods in order to evaluate the quality of cider obtained. An
analysis of variance revealed that the speed of pressing and the clar
ification system were the main factors influencing the efficiency of a
lcoholic fermentation, the speed of malolactic conversion and the micr
obiological stabilization of the cider.