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...
| Hlavní autoři: | , , |
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| Médium: | Článek |
| Jazyk: | English |
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MDPI AG
2022-09-01
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| Edice: | Applied Sciences |
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| On-line přístup: | https://www.mdpi.com/2076-3417/12/19/9409 |