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Cider apples are a group of apple cultivars grown for their use in cider production, distinguished from ''cookers'' and ''eaters'' by their generally poor qualities for these uses, often because of bitterness or dryness of flavour. Some apples are considered to occupy more than one category, and so can be referred to according to context. In the UK the Long Ashton Research Station categorised cider apples in 1903 into four main types according to the nature of their flavour components.〔(''Cider Apple Compositional Data'' at ''cider.org.uk'' )〕 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 often also considered important for cider apples to contribute tannins, which add depth to the finished ciders flavour. ==Cultivars== Historically the flavours preferred and varieties used to produce cider have varied by region. Many of the most traditional apple varieties used for ciders come from or are derived from those from Somerset and Herefordshire in England, Normandy in France, and Asturias in Spain, and these areas are considered to have their own broad cider styles although the many exceptions make this more of a historic footnote. Somerset ciders have tended to be stronger, unfizzy, higher in tannins and allowed to stay cloudy, Herefordshire often still and clear and lower in tannins, Normandy cider is usually naturally carbonated and clear, and Asturian cider brewed relatively mild and poured from height into the glass to oxegenate it.〔Asturias#Food and drink〕 The first director of Long Ashton Research Station Professor BTP Barker, chose tannin & malic acid percentages in juice to indicate belonging to one of four flavour categories,〔http://www.cider.org.uk/appledat.htm〕 with the expectation that a balanced flavour in the finished cider would need some juice from a member of each category. * ''Sweets'' This group is low in tannins (<0.2%) and acidity (<0.45%). * ''Sharps'' This group is high in acidity (>0.45%) and low in tannins (<0.2%). The high acidity, together with that from the bittersharp group, can add 'bite' to the cider. * ''Bittersweets'' This group is low in acidity (<0.45%) and high in tannin (>0.2%). The raised levels of tannin, which tastes bitter and is astringent, adds a bitterness to the cider. A certain amount of bitterness is expected in ciders of the West Country Style. * ''Bittersharps'' This group is high in both acidity (>0.45%) and tannin (>0.2%). Other measurements taken of apple varieties towards use in cider, include pH, polyphenol content, and Brix.〔http://productcenter.msu.edu/uploads/files/makecider.pdf〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Cider apple」の詳細全文を読む スポンサード リンク
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