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...

Cur síos iomlán

Sonraí bibleagrafaíochta
Príomhchruthaitheoirí:	Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Formáid:	Alt
Teanga:	English
Foilsithe / Cruthaithe:	MDPI AG 2022-09-01
Sraith:	Applied Sciences
Ábhair:	cider tannins astringency polysaccharides phenolic profiling
Rochtain ar líne:	https://www.mdpi.com/2076-3417/12/19/9409

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