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...

書誌詳細
主要な著者:	Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
フォーマット:	論文
言語:	English
出版事項:	MDPI AG 2022-09-01
シリーズ:	Applied Sciences
主題:	cider tannins astringency polysaccharides phenolic profiling
オンライン･アクセス:	https://www.mdpi.com/2076-3417/12/19/9409

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