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Journal Article

Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with whole-process skin-seed contact

Xue-Chen Yao; Hua-Lin Zhang; Xin-Rui Ma; Nong-Yu Xia; Chang-Qing Duan; Wei-Ming Yang; Qiu-Hong Pan
Food Chemistry · Vol. 436 · pp. 137727 · 2024

Abstract

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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2024-03-01
Publication Year2024
Volume436
Pages137727
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2023.137727
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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