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: | Riekstina-Dolge Rita, Kruma Zanda, Dimins Fredijs, Straumite Evita, Karklina Daina |
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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 |
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