Some components of apple cider are shown in Table 71 . The total amount of sediment formed in unclarified cider would offend many consumers, yet they expect a reasonable amount of sediment. Therefore, insoluble components responsible for the sediment in freshly squeezed juice are partially removed in making cider. If all of the insoluble components are removed quickly from freshly pressed juice, it will resemble canned apple juice in aroma, color, texture, and flavor. The amount of sugars and acids in fresh apples can vary as much as threefold.
Significant variations exist among cultivars, production regions, seasons, and maturity of apples.
When the same apple cultivar is grown in the Northeast and the Southeast, acidity is lower in those apples grown in the Southeast. Apples from orchards located at a higher elevation or in a cooler or cloudier region generally are higher in acidity, which decreases as apples ripen before or during storage. If these enzymes are not quickly heat-inactivated in freshly extracted apple juice, they become very active and accelerate the oxidation of tannins and natural flavors. The discoloration and stronger oxidized flavors in unpasteurized cider are partly due to these oxidized compounds. Some consumers may prefer unpasteurized cider because of these flavors.