Analytical Methods to Assess Polyphenols, Tannin Concentration, and Astringency in Hard Apple Cider
نویسندگان
چکیده
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 only attributes that influence sensory properties cider. Various groups polyphenols tannins bitterness, astringency, mouthfeel, as well color product. In this study, 19 single variety ciders were evaluated using analytical methods originally developed for wines. aim was to determine how matrix affects functionality each method. results indicate most assays work with sufficient accuracy exception protein precipitation methods. Due interferences polysaccharides reaction, those poorly reproducible do reflect actual polyphenol or tannin concentration. determination astringency is also influenced by interference, since it traditionally uses concept well. Liquid chromatography a selective method can be readily applied Other colorimetric non-protein methods, such Folin-Ciocalteu assay, Methylcellulose Precipitation Iron-Reactive Phenolics used classify make decisions desired bitterness profile.
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ژورنال
عنوان ژورنال: Applied sciences
سال: 2022
ISSN: ['2076-3417']
DOI: https://doi.org/10.3390/app12199409