Question

The apples used for cider making should have a high content of

• A. Soluble solids
• B. Pectin
• C. Tannin
• D. Acid

Hint:

Tannins provide the essential astringency, mouthfeel, and character required for high-quality fermented cider.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Traditional fermented cider production requires specialized apple cultivars possessing specific chemical compositions.

Step 2: Detailed Explanation:
Cider apple varieties are categorized based on their tannin (polyphenol) and malic acid concentrations into bittersweet, bittersharp, sharp, and sweet types.
High tannin content ($> 0.2\text{--}0.4\%$) is essential in cider making to impart body, astringency, bitterness, color development, and natural microbial/antioxidant stability to the beverage.

Step 3: Final Answer:
Hence, apples used for cider making should have a high content of tannin.