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

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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Bibliographic Details
Main Authors: Tomasz Tarko, Aleksandra Duda-Chodak, Paweł Sroka, Magdalena Januszek
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Biomolecules
Subjects:
micro-oxygenation
cider
antioxidant activity
volatile compounds
Online Access:https://www.mdpi.com/2218-273X/10/6/890

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