As per the title really... if you had tannin level on one axis of a graph and pH on another, how would the cider vary across this 'spectrum'? More acidic I can imagine will taste... more acidic ;) But I'm wondering how a low/none amount of tannin would taste, or a very non-acidic must. Would you get something sweet, or just bland and insipid?
A couple of links to help you with this:
Tannins:
http://www.cider.org.uk/tannin.htm
Acids:
http://www.cider.org.uk/phandacid.htm
http://www.cider.org.uk/tlctext.htm
From what I have been reading around this, you need some acidity, some sweetness and some tannins, too little of one makes an unbalanced cider. Say acidic and sweet with no tannins would be thin and lacking body.
Too much acid and tannin with no sugar would be harsh and dry.
Too much tannin and sugar would lack the fruity essence of cider.
A dry west country UK cider would be low in sugar with higher tannins and acidity, where as a sweet north french cider would be lower in tannins and much higher in residual or added sugars.
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