Societal Impact StatementFermented "hard" cider is currently experiencing a resurgence in popularity. While there is a long history of cultivating apple trees with fruit quality characteristics intended specifically for cider production, there is a dearth of cider-specific apple production in many emerging cider producing regions, such as North America. To help bolster the emerging cider industry and identify topics that warrant further research, this review article describes the biochemistry and physiology of apple fruit quality from a cider producing perspective.