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Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes

Yangyang Bai, Qiaomin Chen, Xinyang Liu, Wenxiu Yue, Xiaolu Tian, Fuliang Han

2024Food Chemistry24 citationsDOI

Topics & Concepts

ChemistryFood scienceAromaSugarTitratable acidOrganic acidTasteCitric acidTartaric acidSweetnessBottling lineCatechinWineOrganic chemistryPolyphenolAntioxidantFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities
Effect of exogenous organic acids on chemical compositions and sensory attributes of fortified sweet wines from dehydrated grapes | Litcius