pH has an important impact on microbial and oxidative stability, and the organoleptic profile of apple juice and cider. pH greatly impacts the texture and balance of ciders, especially with varying degrees of sweetness. Lower pH conditions help prevent development of spoilage microbes due to more effective microbial protection from SO2 at lower pH levels. At the juice stage, pH is usually between 3.3 and 3.7, which is one of the reasons a blend of different apples is key to the final balance in in quality ciders.
50 mL of sample required