2003•Liquor-making Science & TechnologyRequires access
Aroma of Cider(Overview)
Gong Ying-zhen
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Abstract
The comb in ed effects of dozens of even hundreds of components eventually formed the aroma of cider and these components were mainly the inherent volatile matters in app les treated as primary aroma components and the metabolic products of yeast dur ing the fermentation of cider treated as secondary aroma components.The influe ncing factors of the formation of aroma components included raw materials,yeas t strain,fermentation techniques and malo lactic fermentation.(Tran.by YUE Y ang)