Organic acids in alcoholic beverages are very imfmrtant compounds that determine the quality and acceptability of the product. The dominant flavor of organic acids is sourness, they also contribute astringency and bitterness. Qualitative and quantitative composition of organic acids in the cider depends primarily on the raw material, but is also influenced hy the production technology. Malic acid is the predominant organic acid in apples, which contain also quinic, shikimic, and citric acid.