Effect of Musts Oxygenation at Various Stages of Cider Production on Oenological Parameters, Antioxidant Activity, and Profile of Volatile Cider Compounds

The micro-oxygenation of musts may affect the quality of a finished alcoholic beverage. The aim of this study was to determine the effect of micro-oxygenation at various stages of fermentation on oenological parameters, antioxidant activity, total polyphenol content, and profile of volatile cider co...

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Detalles Bibliográficos
Autores principales: Tarko, Tomasz, Duda-Chodak, Aleksandra, Sroka, Paweł, Januszek, Magdalena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356245/
https://www.ncbi.nlm.nih.gov/pubmed/32532106
http://dx.doi.org/10.3390/biom10060890

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7356245/
https://www.ncbi.nlm.nih.gov/pubmed/32532106
http://dx.doi.org/10.3390/biom10060890

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