The primary distinction rests on the fermentation process and resulting alcohol content. One beverage is essentially a fruit-based wine, undergoing a complete fermentation that yields a higher ABV, often exceeding 8.5%. The other is typically lighter, with a lower ABV, generally between 3% and 8%, and may retain some residual sweetness. The processing methods also differ significantly, influencing flavor profiles and carbonation levels.
Understanding the difference is important for consumers making informed purchasing decisions and appreciating the diverse range of apple-based beverages. Historically, production methods have varied geographically, contributing to regional styles and traditions. The beverage with a higher alcohol content often enjoys a longer shelf life and is sometimes considered a substitute for grape wine, while the lighter beverage frequently finds favor as a refreshing and accessible drink.
