Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation

Effects of Tannin Addition on Changes in Color and Anthocyanin Content of Cabernet sauvignon Wine and Their Correlation

To investigate the impact of distinct wine tannins on the color and anthocyanin composition of wine, Cabernet sauvignon was employed as the primary ingredient for the production of wine using five distinct wine tannins. The wine was then aged for 120 days. The study involved the detection and analys...

書誌詳細
主要な著者:	Yi MA, Kangjie YU, Xiaoqin LAI, Xiongjun XIAO, Rong XIONG, Liming XIE, Ziyun WEI, Huiling HUANG
フォーマット:	論文
言語:	zho
出版事項:	The editorial department of Science and Technology of Food Industry 2024-03-01
シリーズ:	Shipin gongye ke-ji
主題:	anthocyanins color wine tannins cabernet sauvignon wine correlation network
オンライン･アクセス:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2023050201

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