Phenolic Composition and Sensory Properties of Ciders Produced from Latvian Apples
Polyphenol compounds are very important components of cider – they are responsible for the colour and the bitterness and astringency balance of cider. The polyphenolic profile of apples and apple drinks is influenced by several factors: apple variety, climate, maturity, and technological processes a...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2014-07-01
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| Series: | Proceedings of the Latvia University of Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/plua-2014-0005 |