cider apple variety

An apple variety traditionally used for making cider, having a high sugar content, good pressing traits, a low content of amino nitrogen and a certain content of tannin-like polyphenolics (which make the flesh bitter or astringent when eaten fresh). There are four groups of cider apple varieties: bittersweets, bittersharps, sweets and sharps depending on the relative content of tannins (bitter), sugars (sweet) and acid (sharp).

This definition is abridged from A – Z of tree terms: A companion to British arboriculture.
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