Apple is one of the most important fruits in world. The elaboration apple-based products such as cider or apple juice generates around 3–4.2 million tonnes by-product that are annually discarded. has been described an interesting source bioactive compounds, including polyphenols. These valuable components, once extracted, could enable usage a natural antioxidant ingredient. aim present work was...

Torulaspora delbrueckii is known for improving the aroma quality in wine and beer, but information cider manufacturing scarce. We explored behaviour of two commercial strains T. apple juice fermentation to produce sparkling cider. The influence strain, method, strain–method interaction on physicochemical parameters was analysed by enzymatic chromatographic assays. data were subjected an analysi...

A chemometric study was carried out to typify cider brandies according to the type of wood employed in the maturation process and their aging time. Monosaccharides, previously derivatized with p-aminobenzoic ethyl ester, were analyzed using a reversed-phase high-performance liquid chromatographic method. Univariate data treatment was not sufficient to enable differentiation of the classes of ci...