Browsing by Subject "p-coumaric acid"
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Effects of Hydroxycinnamates and Exogenous Yeast Assimilable Nitrogen on Cider Aroma and Fermentation Performance
(Virginia Tech, 2019-07-08)Heritage apple cultivars for cider-making are often distinguished by a high concentration of tannins (phenolic compounds), and/or acid. The phenolic content of some cider apples far exceeds that of white wine, however most ...