𝔖 Bobbio Scriptorium
✦   LIBER   ✦

The phenolics of ciders: Bitterness and astringency

✍ Scribed by Andrew G. H. Lea; Gillian M. Arnold

Publisher
John Wiley and Sons
Year
1978
Tongue
English
Weight
376 KB
Volume
29
Category
Article
ISSN
0022-5142

No coin nor oath required. For personal study only.

πŸ“œ SIMILAR VOLUMES

The phenolics of ciders. 1. Procyanidins
The phenolics of ciders. 1. Procyanidins
✍ Andrew G. H. Lea; Colin F. Timberlake πŸ“‚ Article πŸ“… 1974 πŸ› John Wiley and Sons 🌐 English βš– 439 KB

## Abstract The dimeric procyanidins, B2, B1 and B5, and two procyanidin trimers based on (‐)‐epicatechin were isolated from cider by column chromatography on Sephadex LH20 and counter‐current distribution between ethyl acetate and water. The concentrations of these and the other phenolic component

Estimation of the monomeric phenolics of
Estimation of the monomeric phenolics of ciders
✍ Geoffrey C. Whiting; Ronald A. Coggins πŸ“‚ Article πŸ“… 1975 πŸ› John Wiley and Sons 🌐 English βš– 318 KB

## Abstract A method is described for the separation and quantitative determination of the monomeric phenolics of ciders. These are fractionally eluted from a silica‐gel column with 2‐methylpropan‐2‐ol/chloroform mixtures of increasing 2‐methylpropan‐2‐ol content. The u.v. spectrum of each fraction