The potential of red‐fleshed apples for cider production

Abstract Cider quality is influenced by numerous factors relating to the apples used during production. While extensive research has been done to explore the phenolic content, sensory quality, and storage stability of various apple products, the domain of fermented apple products, such as ciders, remains underrepresented. Red‐fleshed apples (RFAs) have naturally high concentrations of phenolic compounds, which indicate their potential in the production of novel cider products. However, a knowledge gap remains regarding the application of RFAs in cider production and how their physicochemical and sensory properties are changed during processing. This review is the first to comprehensively investigate whether and to what extent apple categories (dessert, cider, and RFAs) differ regarding their physicochemical and sensory properties from harvest throughout cider processing. Furthermore, it highlights the importance of a holistic understanding of apple characteristics, encompassing both traditional and RFA varieties in the context of cider production. The findings offer valuable insights for stakeholders aiming to enhance product quality, providing a foundation for future studies on optimizing processing methods for a diverse and appealing range of ciders.