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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Detalles Bibliográficos
Autores principales: Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Formato: Artículo
Lenguaje:English
Publicado: MDPI AG 2022-09-01
Colección:Applied Sciences
Materias:
cider
tannins
astringency
polysaccharides
phenolic profiling
Acceso en línea:https://www.mdpi.com/2076-3417/12/19/9409

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