Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider

Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider

The production of hard apple cider frequently involves considerations based on the balance between fermentable sugars and titratable acidity and/or pH. However, these are not the only attributes that influence the sensory properties of cider. Various groups of polyphenols and tannins influence bitte...

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Autors principals:	Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Format:	Article
Idioma:	English
Publicat:	MDPI AG 2022-09-01
Col·lecció:	Applied Sciences
Matèries:	cider tannins astringency polysaccharides phenolic profiling
Accés en línia:	https://www.mdpi.com/2076-3417/12/19/9409

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