Cider apple
Apples grown for cider production, classified by tannin and acid content.
Cider apples are apple varieties grown specifically for making hard cider. Unlike dessert or cooking apples, they are often bitter or dry, making them unpleasant to eat but valuable for cider production. Some apple types can fit into more than one category.
Quick Facts
- Category
- Fruit cultivar group
- Primary use
- Cider production
- Key chemical components
- Tannins and malic acid
- Classification systems
- Long Ashton (UK)
- French
- Spanish
- Common types
- Bittersweet
- Bittersharp
- Sharp
- Sweet
Facts from the source article.
Lore & Background
In the United Kingdom, the Long Ashton Research Station categorised cider apples in 1903 into four main types according to the proportion of tannins and malic acid in the fruit. For cider production, it is important that the fruit contains high sugar levels which encourage fermentation and raise the final alcohol levels. Cider apples therefore often have higher sugar levels than dessert and cooking apples. It is also considered important for cider apples to contribute tannins, which add depth to the finished cider's flavour.
Reader's Guide
The Long Ashton Research Station classification system, established in 1903 by Professor B.T.P. Barker, divides cider apples into four categories based on tannin and malic acid percentages in pressed juice. The system also includes a three-level classification of tannin: "full" for pronounced tannins, "mild" for light tannins, and "medium". Tannins are further sometimes categorised as "hard" or "soft", for bitter and astringent tannins respectively. British cidermakers normally blend juice from apples of multiple categories to ensure a balanced flavour. In France and Spain, an intermediate category called acidulée or acidulada is sometimes used for apples that are semi-tart with low tannin content. In the US, there is no systematic classification of North American apple cultivars for cider-making purposes. Other considerations for characterisation include pH, polyphenol composition, yeast assimilable nitrogen (YAN), and soluble solid concentration (ºBrix).
Did You Know?
- In the US, most ciders are made from culled dessert apples that are generally sweets and sharps.
- Single varietal cider is considered largely a modern approach; only a very small number of apple varieties are considered capable of making a good single-variety cider.
Frequently Asked Questions
How are cider apples classified?
The most widely referenced system was devised in 1903 at the Long Ashton Research Station in the UK, sorting varieties by tannin and malic acid levels. France and Spain each maintain their own separate classification frameworks, and a single variety can sometimes fall into more than one category.
What makes cider apples different from dessert or cooking apples?
Where eating apples are bred for sweetness and pleasant texture, cider apples are prized for high tannin, elevated malic acid, and a notably bitter or sharp taste. High sugar content is also critical in these varieties because it feeds the yeast during fermentation and drives the final alcohol level.
Where are cider apples primarily grown?
Key regions include Devon, Somerset, and Herefordshire in the UK, Normandy in France, and Asturias in Spain. In the United States, production clusters in the Northeast, Mid-Atlantic, Midwest, and Pacific Northwest.
What are the main types of cider apples?
Cider apples are commonly grouped into four broad categories: Bittersweet, Bittersharp, Sharp, and Sweet. These reflect different balances of tannin and acid, and producers often blend several types together to craft a well-rounded final cider.
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