Often, it’s quite good to do an analogy with wine because we are talking about a fruit fermentation so this one would be a little bit more white wine-esque. Rather than taking months (if not years) to make, the majority of cider consumed in this country is an industrial product made in around three weeks. This prevents the finished cider from releasing hydrogen peroxide or aldehydes that produce "off" odors and flavours.

Apple-based juice may also be combined with fruit to make a fine cider; fruit purées or flavourings can be added, such as grape, cherry, raspberry, or cranberry. Britain's West Country contains many of these farms which have an abundance of ancient varieties of specialist cider-apples.Kent and East Anglia ciders tend to use a higher percentage of or are exclusively made from, culinary and dessert fruit; they tend to be clearer, more vinous and lighter in body and flavour. Buron, Nicolas; Coton, Monika; Legendre, Patrick; Ledauphin, Jérôme; Kientz-Bouchart, Valérie; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel (February 2012). Hopped cider is fermented with added hops, common hop varieties being Cascade, Citra, Galaxy, and Mosaic. After years of robust growth, draught fruit cider plateaued in 2020 and then, in 2021, it slipped into decline,” explains Tim Williams, insights and innovation manager at Westons Cider. Wood-aged ciders are ciders that are either fermented or aged in various types of wood barrels, to aid in extraction of woody, earthy flavours.

When the pre-pressed juice or whole apples freeze, sugars are concentrated and mostly separated from the water. Lactic acid is also commonly found in cider, [53] and it is mainly formed from malo-lactic fermentation, a process that converts malic acid into lactic acid. The impact of yeast assimilable nitrogen concentration and composition on fermentation kinetics and hydrogen sulfide production during cider fermentation". Buron, Nicolas; Coton, Monika; Desmarais, Cécile; Ledauphin, Jérôme; Guichard, Hugues; Barillier, Daniel; Coton, Emmanuel (October 2011). The "unbound" sulfur dioxide provides the antimicrobial environment in the juice, while the bisulfite and sulfite ions contribute to flavour.The tawny gold liquid is produced using the first dessert apples of the season – a combination of discovery, james grieve and grenadier. However, it must not be confused with the traditional Asturian cider as it is a sparkling cider more in the way of French ciders.