There is a "Cider Rules the House" article in the Sept/Oct 2010 Zymurgy. There's one sentence that talks about hearsay the author heard. Frankly, the article is disappointing, as was the first Jamil Show on cider. Other than the "Cider Revisited" Jamil Show, the general attitude is pretty lazy and a bit too unscientific for my taste.
I have heard that some cidermakers ferment their must at lager temperatures for a slower fermentation - blowing off fewer aromatics due to lower CO2 production, which results in better flavor and aroma