Apple Cider Sensory: Comparison
Please note this is a comparison between versions V2 by Camila Xu and V1 by Paul Cristian Calugar.

Apple cider and pear cider are defined as alcoholic beverages with an alcohol content between 1.2% and 8.5% (low-alcohol cider may have less than 1.2%) obtained by partial or complete fermentation of juice (fresh or reconstituted), with or without the addition of sugar, water or flavouring.

  • apple cider
  • fermentation
  • volatile compounds
  • sensory profile
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