Physical-Chemical Parameters of Latvian Apple Juices and Their Suitability for Cider Production

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Rita Riekstina-Dolge; Zanda Kruma; Daina Karklina; Fredijs Dimins;
  • Related identifiers: doi: 10.5281/zenodo.1091510, doi: 10.5281/zenodo.1091509
  • Subject: hierarchical cluster analysis | sugars | titratable acidity. | Apple juice
    mesheuropmc: equipment and supplies | biochemical phenomena, metabolism, and nutrition | complex mixtures | bacteria | fungi

Apple juice is the main raw material for cider production. In this study apple juices obtained from 14 dessert and crab variety apples grown in Latvia were investigated. For all samples soluble solids, titratable acidity, pH and sugar content were determined. Crab apple... View more
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