We tested 11 brands of apple juice – here are our favorites

Apple juice is more than just a must in the lunch box. Crispy, tangy and refreshing, apple juice is an easy and versatile option, whether you mix it in a cocktail or you reach it as an alternative to soda. Although the freshly pressed apple juice is delicious, not everyone has a grip press. This is where the things bought in store come into play. The question is: which brand deserves to be bought?

To find the best bottled apple juices, our publishers have tested 11 widely available brands. We opted for added sugar -free products. We cooled and spilled each in cups, then sampled them in a random order without knowing which brand was which one. We then tabule the results and crowned a global winner and two worthy pretenders that we would be happy to stay with us.

The criteria

A large apple juice should have a taste for the purest expression of apples: pie and sweet, with a robust flavor depth. It must be smooth and without sediment – unless you drank unremitted apple juice. It must also be golden and clear, not troubled or brown. It should be gently sweet and never disgusting. And of course, it should not have an aqueous taste, too sour or artificially similar to candy.

General winner

Mott’s 100% original apple juice

This “captured the freshness and the natural dynamism of ripe apples”, wrote our associated culinary director, Laila, who noted that the slightly thick body of the juice helped its flavor to lie up longer in the mouth. Our editorial director, Daniel, appreciated the beautiful acidity, although our editor of senior social media, Kelli, found a little too sour for her taste. “Full of personality,” wrote our director of associated visuals, Amanda.

Finalists

Martinelli’s gold medal juice

For some of our publishers, this apple juice found an ideal balance of sweet and ivalence, while others thought it needed an acidity kick. “Sweet, like a real apple. I approve,” wrote Kelli. Meanwhile, Laila thought that “could benefit from a touch more acidity or drought to compensate for sugar and highlight the fruity”. Likewise, Amanda wanted it to be slightly more tangy.

Good2Grow Apple JUICE

“It has a flavor and a body in its own right,” wrote Amanda, who gave the best brands to this apple juice. “It is less sweet than other samples, which allows a more natural character to pass,” wrote Laila, who also appreciated the light and light consistency of the juice. Likewise, Kelli appreciated his apple flavor and also resumed certain floral notes.

The contenders

• Apple & Eve apple juice
• Good2Grow Apple JUICE
• Juicy juice juice
• Market Pantry Apple JUICE BEVERAGE
• Martinelli’s gold medal juice
• Mott’s 100% original apple juice
• Promise of nature apple juice
• Stop and shopping apple juice
• Trader Joe’s organic apple juice
• Wegmans apple juice
• 365 by the apple market on the whole food market

The main dishes and conclusion

Most of the apple-market juice is made with the same three ingredients: water, apple juice concentrate and ascorbic acid, which is the chemical term for vitamin C. The apple juice concentrate is produced by pasteurizing and concentrating fresh and filtered apple juice in a thick, sweet and sirupy liquid, which is then generally frozen and later and later. apple Jew or a Jew.

Ascorbic acid helps preserve colors and flavor by preventing oxidation and browning, and adds light acidity. Some apple juices also include malic acid, a natural compound found in apples, or citric acid, which occurs naturally in citrus fruits; Both can give bitterness to juice, although their effects differ. Malic acid closely corresponds to the flavor profile of apples, so brands often use it to improve apple notes. Citric acid, on the other hand, is more easily available and cheaper, which gives juice a clearer and more immediate flavor.

Our winner, Apple juice 100% from Mott, is made with water, apple juice concentrate and ascorbic acid. Our finalist, the potato juice of the Martinelli gold medal, is made from a single ingredient: pasteurized apple juice from apples. In addition to the Martinelli, all the juices we sampled include ascorbic acid and the apple juice concentrate. The juices with added acids, such as malic or citric acid, were described by our publishers as aqueous, mute and thin. (Our winner and finalists did not contain these acids.) This might be due to the fact that malic acid and citric acid contribute acid notes rather than the more complete and rounder flavors than our publishers preferred.

Our test methodology

All taste tests are carried out with completely hidden and discussion marks. Tasteers have a samples taste in a random order. For example, the taster can taste the sample a first, while the B tootter B has first taste the sample six. It is a question of preventing the fatigue of the palace from unjustly give a single sample an advantage. Tasters are invited to fill tasting sheets, classifying the samples according to various criteria. All data is tabulent and the results are calculated without editorial entry to provide the most impartial representation of possible real results.