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...

Полное описание

Библиографические подробности
Главные авторы:	Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Формат:	Статья
Язык:	English
Опубликовано:	MDPI AG 2022-09-01
Серии:	Applied Sciences
Предметы:	cider tannins astringency polysaccharides phenolic profiling
Online-ссылка:	https://www.mdpi.com/2076-3417/12/19/9409

Схожие документы

Effect of Different Enological Tannins on Oxygen Consumption, Phenolic Compounds, Color and Astringency Evolution of Aglianico Wine
по: Luigi Picariello, и др.
Опубликовано: (2020-10-01)

Removal of astringency from persimmon paste via polysaccharide treatment
по: Yoko Tsurunaga, и др.
Опубликовано: (2022-09-01)

Wine and Grape Tannin Interactions with Salivary Proteins and Their Impact on Astringency: A Review of Current Research
по: James A. Kennedy, и др.
Опубликовано: (2011-03-01)

The effects of regions and the wine aging periods on the condensed tannin profiles and the astringency perceptions of Cabernet Sauvignon wines
по: Qian Tu, и др.
Опубликовано: (2022-10-01)

The condensed tannin chemistry and astringency properties of fifteen Vitis davidii Foex grapes and wines
по: Yan-lun Ju, и др.
Опубликовано: (2021-10-01)

Insights on the astringency of non-alcoholic beverages: Fruit, vegetable & plantation-based perspective
по: M Anjaly Shanker, и др.
Опубликовано: (2024-06-01)

Molecular Progress in Research on Fruit Astringency
по: Min He, и др.
Опубликовано: (2015-01-01)

Prediction of tannin content and quality parameters in astringent persimmons from visible and near-infrared spectroscopy
по: Min Woo Baek, и др.
Опубликовано: (2023-12-01)

Research Progress on the Astringency Substances and Evaluation of Wine
по: Qinghao ZHAO, и др.
Опубликовано: (2022-04-01)

Regionality of Australian Apple Cider: A Sensory, Chemical and Climate Study
по: Madeleine L. Way, и др.
Опубликовано: (2022-11-01)

Astringency perception in a red wine context – a review
по: Brock A. Kuhlman, и др.
Опубликовано: (2024-02-01)

Modelling wine astringency from its chemical composition using machine learning algorithms
по: Maria P Sáenz-Navajas, и др.
Опубликовано: (2019-08-01)

A Comprehensive Review of Bioactive Tannins in Foods and Beverages: Functional Properties, Health Benefits, and Sensory Qualities
по: Fernanda Cosme, и др.
Опубликовано: (2025-02-01)

Targeted Removal of Galloylated Flavanols to Adjust Wine Astringency by Using Molecular Imprinting Technology
по: Guorong Du, и др.
Опубликовано: (2023-09-01)

Sensory Nutrition and Bitterness and Astringency of Polyphenols
по: Naomi Osakabe, и др.
Опубликовано: (2024-02-01)

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider
по: Madeleine L. Way, и др.
Опубликовано: (2022-09-01)

Genome-Wide Identification of Tannase Genes and Their Function of Wound Response and Astringent Substances Accumulation in Juglandaceae
по: Jianhua Wang, и др.
Опубликовано: (2021-05-01)

Cider Terroir: Influence of Regionality on Australian Apple Cider Quality
по: Madeleine L. Way, и др.
Опубликовано: (2024-10-01)

Cider and dessert apples: What is the difference?
по: Tayab Soomro, и др.
Опубликовано: (2022-11-01)

Correlations Between Phenolic Composition and Perceived Astringency of Wines
по: Kyeong-Ok Choi, и др.
Опубликовано: (2020-11-01)

The Influence of Yeast Strain on the Chemical, Chromatic, and Sensory Characteristics of ‘Wodarz’ Apple Cider
по: Zhuoyu Wang, и др.
Опубликовано: (2024-06-01)

Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines
по: Rubén Del Barrio-Galán, и др.
Опубликовано: (2019-04-01)

Evolution of Sangiovese Wines With Varied Tannin and Anthocyanin Ratios During Oxidative Aging
по: Angelita Gambuti, и др.
Опубликовано: (2018-03-01)

Valorizing Astringent ‘Rojo Brillante’ Persimmon Through the Development of Persimmon-Based Bars
по: Sepideh Hosseininejad, и др.
Опубликовано: (2024-11-01)

Interactions between Beer Compounds and Human Salivary Proteins: Insights toward Astringency and Bitterness Perception
по: Leonor Gonçalves, и др.
Опубликовано: (2023-03-01)

The effects of apple variety, ripening stage, and yeast strain on the volatile composition of apple cider
по: Julia Rosend, и др.
Опубликовано: (2019-06-01)

Development of predictive models for astringency from anthocyanin, phenolic and color analyses of British Columbia red wines
по: Margaret A. Cliff, и др.
Опубликовано: (2002-03-01)

Fruitlet Thinning Reduces Biennial Bearing in Seven High-tannin Cider Apple Cultivars
по: David Zakalik, и др.
Опубликовано: (2023-12-01)

Influence of Apple Juice Type on Fermentation Process and Volatile Compounds of Hard Apple Cider
по: Kristina Habschied, и др.
Опубликовано: (2024-12-01)

Astringency subqualities and sensory perception of Tuscan Sangiovese wines
по: Alessandra Rinaldi, и др.
Опубликовано: (2020-02-01)

Effect of Chitosan on the Removal of Different Types of Tannins from Red Wines
по: Luigi Picariello, и др.
Опубликовано: (2021-12-01)

Phenotypic Characterization of Postharvest Fruit Qualities in Astringent and Non-astringent Persimmon (Diospyros kaki) Cultivars
по: Akhilesh Yadav, и др.
Опубликовано: (2021-06-01)

Effect of biomass reduction on the fermentation of cider
по: Alessandro Nogueira, и др.
Опубликовано: (2007-11-01)

Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
по: Bárbara Torres-Rochera, и др.
Опубликовано: (2023-09-01)

Greater Sunlight Exposure during Early Fruit Development Increases Polyphenol Concentration, Soluble Solid Concentration, and Fruit Mass of Cider Apples
по: Adam Duerr Karl, и др.
Опубликовано: (2022-10-01)

The effect of wine age and tannin composition on tannin activity across consecutive Pinotage red wine vintages
по: Brannigan du Preez, и др.
Опубликовано: (2022-09-01)

Discerning Wine Astringency Sub-Qualities by Tribological Approaches in a Model System—What Is the Role of Saliva?
по: Shaoyang Wang, и др.
Опубликовано: (2020-01-01)

Transformation of Apple Composition during Cider Production
по: Anastasia A. Shirshova, и др.
Опубликовано: (2023-03-01)

Aroma Profile of Monovarietal <i>Pét-Nat</i> Ciders: The Role of Croatian Traditional Apple Varieties
по: Ana-Marija Jagatić Korenika, и др.
Опубликовано: (2022-07-01)

Various factors affect product properties in apple cider production
по: Trude Wicklund, и др.
Опубликовано: (2020-01-01)