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...

Mô tả đầy đủ

Chi tiết về thư mục
Những tác giả chính:	Stephan Sommer, Andrea Faeth Anderson, Seth D. Cohen
Định dạng:	Bài viết
Ngôn ngữ:	English
Được phát hành:	MDPI AG 2022-09-01
Loạt:	Applied Sciences
Những chủ đề:	cider tannins astringency polysaccharides phenolic profiling
Truy cập trực tuyến:	https://www.mdpi.com/2076-3417/12/19/9409

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