Influence of the method of obtaining freeze-enriched juices and year of harvest on the chemical and sensory characteristics of Asturian ice ciders

•Three juice enrichment systems were evaluated for the making of ice ciders.•Apple extraction yields (kg juice/kg apple) ranged from 7.7 to 25.1.•The cryo-extraction juices presented the lowest acidity and absorbance (420 nm).•Ciders with higher ratios between sugars, acids and polyphenols were better scored.•Cryo-extraction and exhaustion systems produce ciders with lower methanol levels.