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Chemical and sensory signatures of Norwegian ‘Gravenstein’ apples and ciders: predominant influence of vintage over region
Ingunn Ovsthus, Mitja Martelanc, M. Carlehög, B. T. Grein, Ahmad Hosseini, Branka Mozetič Vodopivec, Melita Sternad Lemut, Guillaume Antalick, Tatjana Radovanović
Objavljeni znanstveni prispevek na konferenci
Oznake: apple fruit;cider;terroir;vintage effect;climate variability;chemical characteristics;sensory evaluation;
The French concept of terroir describes how the characteristics of a product are shaped by its geographical origin, including climate, soil, and production practices. While well established in wine research, its application to cider remains relatively limited. This study aimed to investigate how Nor ...
Leto: 2026 Vir: Univerza v Novi Gorici (UNG)
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