Characterization of anthocyanin and nonanthocyanidin phenolic compounds and/or their biosynthesis pathway in red-fleshed ‘Kanghong’ grape berries and their wine
Shiwei Gao, Fei Wang, Xiaoqian Zhang, Bo Li, Yuxin Yao
Topics & Concepts
AnthocyaninFleshWinePhenylpropanoidChemistryWine colorFood scienceMalvidinBotanyBiochemistryCyanidinBiosynthesisBiologyEnzymeHorticultural and Viticultural ResearchFermentation and Sensory AnalysisPhytochemicals and Antioxidant Activities