Data/hora: 04/06/2024 05:10:01

Provedor de dados: 	52	
País: 	Brazil	
Título: 	Effect of alcoholic fermentation in the content of phenolic compounds in cider processing	
Autores: 	Nogueira,Alessandro; Guyot,Sylvain; Marnet,Nathalie; Lequéré,Jean Michel; Drilleau,Jean-Francoise; Wosiacki,Gilvan.	
Data: 	2008-10-01	
Ano: 	2008	
Palavras-chave: 	Cider; Fermentation alcoholic; Polyphenols.	
Resumo: 	The objective of this work was to study the effect of alcoholic fermentation on the content of phenol compounds of five cider apple varieties. The initial content in the apple juice samples, as determined by HPLC, varied from 188.4 to 2776.17 m mg.L-1. In three of them (DC, PJ, GU), the total phenol compounds remained unaffected by fermentation. However, in two (DM, KE), the final values were lower (55 and 313 mg.L-1). In these apple cider, the values of caffeic acid increased from 6.6 mg.L-1 to 41.8 mg.L-1. The catechin content increased during the process, approximately 13 mg.L-1 independent of the variety. The other phenols class did not present any modifications due to the alcoholic fermentation, maintaining the phenolic compounds of original clarified apple juice in the cider.	
Tipo: 	Info:eu-repo/semantics/article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132008000500020	
Editor: 	Instituto de Tecnologia do Paraná - Tecpar	
Relação: 	10.1590/S1516-89132008000500020	
Formato: 	text/html	
Fonte: 	Brazilian Archives of Biology and Technology  v.51 n.5 2008	
Fonte: 	info:eu-repo/semantics/openAccess