California Polytechnic State University

The Effect of Pre-Fermentative Thermo-Maceration and Apple Pomace Addition on Phenolic Content and Volatile Profile of Hard Cider

The aim of this study was to investigate the effects of thermo-maceration and apple pomace addition on phenolic compound extraction during cider fermentation and on the volatile profile of the final product. Jonagold apples were milled, and the juice was divided into four groups:...