The alcoholic strength of apple cider, a beverage derived from fermented apple juice, is a critical characteristic influencing its classification and consumer appeal. Expressed as a percentage of alcohol by volume (ABV), this measurement indicates the proportion of ethyl alcohol present in the final product. For example, a cider labeled as 6% ABV contains 6 milliliters of pure alcohol for every 100 milliliters of cider.
Understanding the ethanol content is paramount for regulatory compliance, as legal definitions of “cider” often stipulate minimum and maximum ABV thresholds. Moreover, this factor significantly impacts the beverage’s flavor profile, mouthfeel, and overall perceived quality. Historically, variations in production techniques and apple varieties have led to a wide range of alcoholic concentrations in this fermented drink, contributing to its diverse character globally.
