Apple cider changes color because apples contain a phenolic compound that is easily oxidized. When the apple is cut, the phenolic compounds are oxidised by the air and the colour will turn yellow and then gradually darken, but this will not affect consumption. It is also recommended that freshly squeezed cider be consumed within two hours, otherwise taste and hygiene issues will make it unsuitable for consumption.
Apples contain a phenolic compound that is highly susceptible to oxidation. This substance oxidizes when it comes into contact with air. Cider is susceptible to oxidation. Oxidized cider contains fewer polyphenols, but the dietary fiber and minerals do not change enough to affect consumption.
