Pyruvic acid stress caused color attenuation by interfering with anthocyanins metabolism during alcoholic fermentation
Xusheng Li, Zhaojun Teng, Ziying Luo, Yangbing Yuan, Yingyu Zeng, Jun Hu, Jianxia Sun, Weibin Bai
Topics & Concepts
ChemistryWineFermentationPyruvic acidAnthocyaninFood scienceFermentation in winemakingCyanidinBiochemistryWine colorFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research