Editing Cider apple (section)

===French and Spanish classification systems===
In addition to the Long Ashton Research Station classification, Charles Neal has written about a French classification system.<ref>"[https://www.ciderschool.com/orcharding/apples/ Cider Apple Varieties - Cider School]". Cider School. Retrieved 2018-05-11.</ref> In France and Spain, the system has an intermediate category called ''acidulée'' or ''acidulada'' respectively, which is sometimes used to classify cider apples that are semi-tart and have low tannin content.<ref name="third" /> Similar to the English system, acidity and tannins are considered. Apples are classified as follows:<ref>Pommiers á cidre - Variétés de France, J.M. Bore et. J. Fleckinger</ref>

{| class="wikitable"
|+ French classification system
|-
! Classification !! Malic Acid (% w/v) !! Tannin (% w/v)!! Examples 
|-
| Douce || 0 - 0.40 || <0.2 (low) || Doux Normandie, Rouge Duret
|-
| Amere || 0 - 0.40 || >0.3 (high) || Cidor, Domaines 
|-
| Douce Amere || 0 - 0.40 || 0.20 - 0.30 (medium) || Bedan, Saint Martin
|-
| Acidule || 0.40 - 0.60 || <0.20 (low) || Judeline, Blanchet
|-
| Aigre Amere || >0.60 || > 0.3 (high) || Cazo Jaune
|-
| Aigre || >0.60 || <0.2 (low) || Avrolles, Judaine
|}
{| class="wikitable"
|+ Spanish classification system
|-
! Classification !! Malic acid % !! Tannin % !! Examples
|-
| Acido || > 0.65 || < 0.145 || Blanquina, Teórica
|-
| Amargo || < 0.45 || > 0.2 || Clara
|-
| Dulce || < 0.45 || < 0.145 || Pepa, No Prieta Antigua, Coloradona
|-
| Dulce-Amargo || < 0.45 || 0.145 - 0.2 || Obdulina
|-
| Acido-Amarga || > 0.65 || 0.145 - 0.2 || Meana
|-
| Acidulado o Semiacido || 0.45 - 0.65 || < 0.145 || Dolores, Campillo
|}
In the US, there are four regions where cider apples are grown in orchards: the Northeast, Mid-Atlantic, Midwest, and Northwest. Out of the twenty most commonly grown cider apple varieties, half originate from England, two come from France, and the rest originate in America. Most special cider cultivars for European ciders are bittersweets and bittersharps, which have high tannin content. There are not a lot of cultivars with high tannins readily available in the U.S.<ref>Peck, G., C. Miles, J. King, T. Bradshaw, N. Rothwell, and Merwin, I. (2014). [http://articles.extension.org/pages/70601/an-introduction-to-hard-cider-in-the-us#.U438Wibn-Ul An Introduction to Hard Cider in the U.S. eXtension]. Retrieved 27 April 2018.</ref> Most ciders in the United States are made from culled dessert apples that are generally sweets and sharps.<ref name="third" /> There is no systematic classification of North American apple cultivars for cider-making purposes.<ref name="third" /> However, there is a database for apple varieties called the U.S. National Plant Germplasm System (NPGS).<ref name="fourth" />