Using untargeted metabolomics to profile the changes in roselle (Hibiscus sabdariffa L.) anthocyanins during wine fermentation
Jian Ai, Qixia Wu, Maurizio Battino, Weibin Bai, Lingmin Tian
Topics & Concepts
Hibiscus sabdariffaAnthocyaninWineFermentationFermentation in winemakingFlavonoidChemistryFood sciencePhenolsBiochemistryMetabolic pathwayYeastYeast in winemakingMalolactic fermentationMetabolismBiologySaccharomyces cerevisiaeAntioxidantLactic acidBacteriaGeneticsPhytochemicals and Antioxidant ActivitiesHibiscus Plant Research StudiesHorticultural and Viticultural Research