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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Bibliografiska uppgifter
Huvudupphovsmän: Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Materialtyp: Artikel
Språk:English
Publicerad: MDPI AG 2022-09-01
Serie:Applied Sciences
Ämnen:
cider
tannins
astringency
polysaccharides
phenolic profiling
Länkar:https://www.mdpi.com/2076-3417/12/19/9409

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