typical of Somerset, although the county's most famous apple, Kingston Black, was a mild bittersharp. The West Midland county of Gloucestershire traditionally favoured bittersharp apples, giving strong ciders with a higher bite of acidity and tannins: neighbouring Worcestershire and Herefordshire also favoured acidic cider apples, but their growers also made plantings of dual purpose apples to take advantage of markets in nearby industrial centres. Single varietal cider cultivars Historically ciders have been almost invariably made from blending apple varieties, and the practice of making single variety ciders is considered largely a modern approach. Only a very small number of apple varieties are considered to be capable of making a good single-variety cider. These fruit are designated as having "vintage" quality, a term first introduced by Robert Hogg in 1888, and further popularised by Barker at Long Ashton: it should be understood as referring to the cultivar's ability to produce complex and interesting flavours, rather than in the sense "vintage" is used in winemaking. Sweet Coppin is a sweet originating in Devon; Sweet Alford is another Devon sweet variety; Crimson King is a sharp, first grown in Somerset; Yarlington Mill is a bittersweet, named after the mill in Somerset where it was found; Dabinett is a bittersweet named after William Dabinett, and is from Middle Lambrook, South Petherton, Somerset; Major is an old bittersweet variety, found in orchards in South Devon and east of the Blackdown Hills in south Somerset; Broxwood Foxwhelp is a Herefordshire bittersharp, probably a sport of the old variety Foxwhelp Kingston Black is a bittersharp probably named after the village of Kingston, near Taunton, Somerset; Stoke Red is a bittersharp originating from the village of Rodney Stoke in Somerset Although considered suitable for single-variety ciders, they can also contribute well to blends. Cider apple composition Polyphenols and tannins Polyphenols are an important component of ciders, contributing astringency, bitterness, colloidal stability and colour. The content in apples varies depending on cultivar, production practices, and part of the fruit, with the peel of an apple having more polyphenols than the flesh. The primary polyphenol in apples is procyanidins, followed by hydroxycinnamic acids in the flesh and flavonols in peel. Much of the polyphenols in the fruit are not pressed into the juice, because they bind to polysaccharides in the fruit cell wall, becoming bound to the pomace, when the cell wall is ruptured during the pressing process. Procyanidins are