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Naslov:Chemical composition of apple cider : a comparative study of Norwegian and French ciders
Avtorji:ID Ovsthus, Ingunn (Avtor)
ID Martelanc, Mitja (Avtor)
ID Radovanović, Tatjana (Avtor)
ID Lesica, Marko (Avtor)
ID Butinar, Lorena (Avtor)
ID Mozetič Vodopivec, Branka (Avtor)
ID Antalick, Guillaume (Avtor)
Datoteke:URL https://www.actahort.org/books/1387/1387_42.htm
 
Jezik:Angleški jezik
Vrsta gradiva:Neznano
Tipologija:1.08 - Objavljeni znanstveni prispevek na konferenci
Organizacija:UNG - Univerza v Novi Gorici
Opis:Norwegian apple ciders have recently gained attention at the levels of international competitiveness. Accordingly, a comparative study on the chemical composition of selected Norwegian and French apple ciders was conducted to gain knowledge on what ubiquitous chemical parameters make the Norwegian ciders different from ciders from well-established producing regions. A total of 43 ciders, 24 Norwegian and 19 French, in the category of acidic dominant ciders, were included in the study. Ethanol, individual sugars and organic acids, pH, total phenols, aroma compounds including esters, C6-alcohols, volatile phenols and terpenoids, were analysed. Norwegian ciders showed higher contents in ethanol, malic and citric acids, whereas total phenols, pH, glucose, and fructose were higher in French counterparts. Regarding the aromatic profile, no significant differences were observed for C6-alcohols. In contrast, differences were more expressed in the case of esters and volatile phenols. Norwegian ciders were characterised by higher average concentration for all the groups of esters, with the most important differences measured for higher alcohol acetates. Norwegian ciders also displayed higher contents of 4-vinylphenol and 4-vinylguaiacol while French ciders contained substantially higher levels of 4-ethylphenol and 4-ethylguaiacol. These results are in mutual correlation with the empirical observation reporting Norwegian apple ciders as more acidic, alcoholic and with lighter body but fruitier profile. Whereas French ciders are often perceived with more structure and animalistic profile.
Ključne besede:alcohol, acidity, total phenols, aroma-compounds, apple cider
Status publikacije:Objavljeno
Verzija publikacije:Objavljena publikacija
Leto izida:2023
Št. strani:Str. 303-310
Številčenje:2024, 1387
PID:20.500.12556/RUNG-8956 Novo okno
COBISS.SI-ID:190152707 Novo okno
UDK:634.8+663.2
ISSN pri članku:2406-6168
DOI:10.17660/ActaHortic.2024.1387.42 Novo okno
NUK URN:URN:SI:UNG:REP:PKGGIJPV
Datum objave v RUNG:25.03.2024
Število ogledov:253
Število prenosov:2
Metapodatki:XML RDF-CHPDL DC-XML DC-RDF
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Vaša ocena:Ocenjevanje je dovoljeno samo prijavljenim uporabnikom.
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Gradivo je del zbornika

Naslov:XXXI International Horticultural Congress: Horticulture for a world in transition
COBISS.SI-ID:181286403 Novo okno

Gradivo je del revije

Naslov:Acta horticulturae
Skrajšan naslov:Acta hortic.
Založnik:International Society for Horticultural Science
ISSN:2406-6168
COBISS.SI-ID:71575555 Novo okno

Gradivo je financirano iz projekta

Financer:Drugi - Drug financer ali več financerjev
Program financ.:EEA and Norway Grants Fund for Regional Cooperation.
Številka projekta:2018-1-0682
Naslov:Uncorking rural heritage: indigenous production of fermented beverages for local cultural and environmental sustainability
Akronim:Wine&Cider Typicality

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