Anthocyanins degradation mediated by β-glycosidase contributes to the color loss during alcoholic fermentation in a structure-dependent manner
Kailan Yuan, Guangkai Wu, Xusheng Li, Yingyu Zeng, Xinyuan Wen, Ruijing Liu, Xinwei Jiang, Lingmin Tian, Jianxia Sun, Weibin Bai
Topics & Concepts
AnthocyaninChemistryDelphinidinFermentationPeonidinMalvidinPetunidinFood scienceWineCyanidinGlycoside hydrolaseEthanol fermentationGlucosideBiochemistryEnzymeAlternative medicineMedicinePathologyFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research