Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact
Xuechen Yao, Hualin Zhang, Xinrui Ma, Nong-Yu Xia, Chang‐Qing Duan, Weiming Yang, Qiu‐Hong Pan
Topics & Concepts
Malolactic fermentationWineChemistryAroma of wineAromaFood scienceFermentationWine faultEthanol fermentationFermentation in winemakingMaceration (sewage)WinemakingYeast in winemakingLactic acidBiochemistryYeastBacteriaBiologyComposite materialSaccharomyces cerevisiaeGeneticsMaterials scienceFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPlant biochemistry and biosynthesis