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...
| Հիմնական հեղինակներ: | , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
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MDPI AG
2022-09-01
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| Շարք: | Applied Sciences |
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| Առցանց հասանելիություն: | https://www.mdpi.com/2076-3417/12/19/9409 |