Furanic and Phenolic Composition of Cider Brandy. A Chemometric Study

A chemometric study based on furanic and polyphenolic substances is presented for typifying cider brandies of different ages obtained from ciders made from freshly pressed apple must and from reconstituted apple concentrate. Univariate treatment of the furfural content is sufficient for characterizi...

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Veröffentlicht in:	Journal of agricultural and food chemistry 1997-10, Vol.45 (10), p.4076-4079
Hauptverfasser:	Mangas, Juan J, Rodríguez, Roberto, Moreno, Javier, Suárez, Belén, Blanco, Domingo
Format:	Artikel
Sprache:	eng
Schlagworte:	AGUARDIENTES Alcoholic beverages and cider Biological and medical sciences CIDERS CIDRE COMPOSE PHENOLIQUE COMPUESTOS FENOLICOS EAU DE VIE Fermented food industries Food industries Fundamental and applied biological sciences. Psychology PHENOLIC COMPOUNDS SIDRA SPIRITS
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