“…Table 1 shows a classification of some apple varieties according to these criteria, with exemplary values of sugar content, titratable acidity and total phenolic content. Several apple varieties were tested for cider processing, such as Guillevic [26], Durona de Tresali, Limón Montés, Perico, Verdialona, de la Riega, Raxao and Regona [10], McIntosh, Gala, Golden Delicious, Red Delicious, Red Rome, Fuji and Granny Smith [27], Marie-Ménard and Petit Jaune [28]. Among the dessert apple varieties, the most studied were Pink Lady, Red Delicious and Royal Gala [29], Red Delicious, Pink Lady, Bulmer's Norman and Sturmer [30], Cox, Egremont Russet and Ashemead's Kernel [31].…”