Effects of varying proportions of grape skins, seeds, and stems added pre-fermentation on tannin and anthocyanin evolution in Marselan wine
Qian Tu, Xiaojie Wu, Yanzhe Niu, Ronghua Dong, Zui Zhang, Xiaohui Feng, Wenyi Zhang, Chonglong Yuan
Topics & Concepts
AnthocyaninTanninWineFood scienceFermentationProanthocyanidinFermentation in winemakingGrape wineBotanyWine colorChemistryBiologyHorticulturePolyphenolBiochemistryAntioxidantFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant biochemistry and biosynthesis