Effect of cider maturation on the chemical and sensory characteristics of fresh cider spirits

Food Research International

Volumn 43, Issue 1, 2010, Pages 70-78

  Rodríguez Madrera, Roberto ^a   Lobo, Anna Picinelli ^a   Alonso, Juan José Mangas ^a  

^a Área de Cultivos Hortofrutícolas y Forestales   (Spain)

Author keywords

Cider; Cider brandy; Maturation; Sensory analysis; Spirits; Volatile compounds

Indexed keywords

2-BUTANOL; BACTERIAL ACTIVITY; CONCENTRATION OF; ETHYL ESTERS; LEVEL 2; LEVEL-1; MALOLACTIC FERMENTATION; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; VOLATILE ACIDITY; VOLATILE COMPOUNDS;

ACETIC ACID; ESTERS; ORGANIC ACIDS; PH EFFECTS; VOLATILE ORGANIC COMPOUNDS;

ACIDITY;

BACTERIA (MICROORGANISMS);

EID: 72149120852     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.08.014     Document Type: Article

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