Aroma Profile of Monovarietal <i>Pét-Nat</i> Ciders: The Role of Croatian Traditional Apple Varieties

The aromatic and sensory profiles of monovarietal sparkling ciders made according to the modified <i>Méthode Ancestrale</i> or <i>Pétillant Naturel</i> (<i>Pét-Nat)</i> method were established. Three Croatian traditional apple varieties (‘Božićnica’, ‘Bobovac’, and ‘Crvenka’) were basic raw material...

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Hlavní autoři:	Ana-Marija Jagatić Korenika, Darko Preiner, Ivana Tomaz, Martina Skendrović Babojelić, Ana Jeromel
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2022-07-01
Edice:	Horticulturae
Témata:	cider technology OAV sparkling cider spontaneous fermentation volatile compounds sensory attributes
On-line přístup:	https://www.mdpi.com/2311-7524/8/8/689
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo vytvoří štítek k tomuto záznamu!