Juices pressed from apples — botanically Malus domestica, cited in older literature as Pyrus malus. They are drunk as beverages in clear or cloudy styles, fermented into cider, or distilled into apple brandy. Quality turns on variety blend, pressing technology and clarification: enzymatic depectinisation gives brilliant clear juice, while cloudy styles retain pectin and polyphenols with a fuller mouthfeel. The key safety control is patulin, a mycotoxin produced by moulds on damaged fruit; regulators set strict limits, so processors exclude rotten apples and test incoming juice. Acidity, Brix and aroma define the commercial grades.