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J Agric Food Chem. 2000 Sep;48(9):3997-4002.

Chemical characterization of asturian cider.

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  • 1Departamento de Sidras y Derivados, SERIDA, 33300 Villaviciosa, Asturias, Spain.

Abstract

Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile acids, polyalcohols, residual sugars, and major volatile compounds. A partial least-squares regression analysis (PLR-1) was performed to correlate the chemical composition and the origin of the raw material, the cider samples being grouped into two categories: an "odd" class, cider made from foreign apples (1995 and 1997), and an "even" class, ciders made from Asturian apples (1996 and 1998). The mathematical model has a multiple linear correlation coefficient of 80%.

PMID:
10995303
[PubMed - indexed for MEDLINE]
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