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The phenolics of ciders: Effect of cultural conditions
Author(s) -
Lea Andrew G. H.,
Beech Frederick W.
Publication year - 1978
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740290514
Subject(s) - astringent , food science , chemistry , botany , biology , taste
Ciders were produced from pot‐grown Dabinett apple trees under ‘fed’ and ‘unfed’ fertiliser regimes. The ciders from fed trees were less bitter and astringent than from those which were unfed, which was related to an overall decrease of some 17% in fruit phenolic concentration.