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...

Bibliográfalaš dieđut
Váldodahkkit:	Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Materiálatiipa:	Artihkal
Giella:	English
Almmustuhtton:	MDPI AG 2022-09-01
Ráidu:	Applied Sciences
Fáttát:	cider tannins astringency polysaccharides phenolic profiling
Liŋkkat:	https://www.mdpi.com/2076-3417/12/19/9409

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