Copigmentation evidence of phenolic compound: The effect of caffeic and rosmarinic acids addition on the chromatic quality and phenolic composition of Cabernet Sauvignon red wine from the Hexi Corridor region (China)
Bo Zhang, Xueqing Wang, Bo Yang, Ningning Li, Jianming Niu, Xiao Shi, Shunyu Han
Topics & Concepts
WineRosmarinic acidCaffeic acidFood scienceGrape wineComposition (language)ChemistryFood composition dataOrganic chemistryArtAntioxidantLiteratureFermentation and Sensory AnalysisHorticultural and Viticultural ResearchPhytochemicals and Antioxidant Activities