Influence of simulated grape crushing process on phenolic compounds extraction, astringency and color of Cabernet Sauvignon model wine
Qianting Zhang, Tongguo Chen, Xiaoyu Wang, Pengtao Zhao, Xiaoqing Lei, Pei Liu, Huanhuan Yuan, Yurong Guo
Topics & Concepts
WineChemistryFood scienceOrganolepticTanninMaceration (sewage)PolyphenolAnthocyaninMouthfeelProanthocyanidinWine colorMaterials scienceComposite materialOrganic chemistryRaw materialAntioxidantHorticultural and Viticultural ResearchFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities