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https://ria.asturias.es/RIA/handle/123456789/2161| Título : | Influence of Cider-Making Technology on Cider Taste |
| Autor : | Mangas Alonso, Juan J. Cabranes, Carmen Moreno Fernández, Javier Gomis, G. B. |
| Fecha de publicación : | dic-1994 |
| Editorial : | Elsevier |
| Citación : | Mangas, J. J.; Cabranes, C.; Moreno, J.; Gomis, G. B. Influence of Cider-Making Technology on Cider Taste. Food Science and Technology. 1994; 27 (6): 583-586. |
| Resumen : | Some major cider taste components (organic acids, sugars, alcohols and pectin substances) together with the microorganisms responsible for fermentations were determined in 12 ciders obtained by different technological methods in order to evaluate the quality of cider obtained. An analysis of variance revealed that the speed of pressing and the clarification system were the main factors influencing the efficiency of alcoholic fermentation, the speed of malolactic conversion and the microbiological stabilization of the cider. |
| URI : | http://ria.asturias.es/RIA/handle/123456789/2161 |
| ISSN : | 0023-6438 |
| Aparece en las colecciones: | Agroalimentación y Ganadería Open Access DRIVERset |
Archivos en este documento:
| Fichero | Tamaño | Formato | |
|---|---|---|---|
| Archivo.pdf | 3.18 MB | Adobe PDF | Ver/Abrir |
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