International journal of food microbiologyFermentationMalusAlcoholic BeveragesVolatile Organic CompoundsBacteria
From spontaneous apple fermentations to Calvados: Insights into its aromatic complexity.
B Misery, P Legendre, J-P Simon, V Bouchart, H Guichard, A Sesboue, J-M Laplace, M Cretenet
Published: 202610.1016/j.ijfoodmicro.2025.111507
Abstract
Calvados is an apple brandy from Normandy made by distilling cider. In order to better manage the calvados quality, the aim of this study was to correlate microbial kinetics and diversity and chemical and VOCs profiles during the fermentation process…
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