Ir a la página de inicio del Gobierno del Principado de Asturias

Datos del Documento

Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/2131


Título: Sensory and Foaming Properties of Sparkling Cider
Autores: Picinelli Lobo, Anna M.
Fernández Tascón, Norman
Rodríguez Madrera, Roberto
Suárez Valles, Belén
Palabras Claves: Cider
Foam measurements
Sensory analysis
Chemical composition
Fecha Edición: 2005
Editor: American Chemical Society
Cita Bibliográfica: Picinelli Lobo, Anna; Fernández Tascón, Norman; Rodríguez Madrera, Roberto; Suárez Valles, Belén. Sensory and Foaming Properties of Sparkling Cider. Journal of Agricultural and Food Chemistry. 2005; 53 (26): 10051-10056.
Resumen: The effect of yeast strain and aging time on the chemical composition, analytical, and sensory foam properties of sparkling ciders has been studied. The analytical foam parameters (foamability, HM; Bikerman coefficient, ∑; and foam stability time, Ts) were significantly influenced by aging and yeast strain. The sensory attributes (initial foam, foam area persistence, bubble size, foam collar, and overall foam quality) improved with aging time. Likewise, the yeast strain positively influenced the assessment of initial foam, foam area persistence, number of bubble chains, and overall foam quality. Significant and positive correlations were found between alcoholic proof, dry extract, total and volatile acidities, total phenols and total proteins, and ∑, whereas HM was negatively correlated with specific gravity, alcoholic proof, dry extract, and total proteins.
URI: https://ria.asturias.es/RIA/handle/123456789/2131
ISSN: 0021-8561
Aparece en las Colecciones:Agroalimentación y Ganadería
Open Access DRIVERset

Archivos en este documento:



Archivo TamañoFormato
Archivo.pdf62,29 kBAdobe PDFVer/Abrir



logo

Todos los documentos en RIA están protegidos por derechos de autor.


Valid XHTML 1.0! DSpace Software Copyright © 2002-2007 MIT and Hewlett-Packard - Contacto