Influence of modified carbonic maceration technique on the chemical and sensory characteristics of Cabernet Sauvignon wines
Wenzhe Tong, Sun Binbin, Mengqi Ling, Xin‐Ke Zhang, Weiming Yang, Ying Shi, Qiu‐Hong Pan, Chang‐Qing Duan, Yibin Lan
Topics & Concepts
Maceration (sewage)ChemistryAromaFood scienceFlavonolsSensory analysisOrganic chemistryPolyphenolAntioxidantMaterials scienceComposite materialFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities