Color myth: anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine
Color is a crucial sensory indicator of wine quality. However, changes in anthocyanin concentration and profile occur during wine aging, resulting in noticeable reductions in chroma and shifts in hue from purple to brick red. This is because monomeric anthocyanins degrade and derivative anthocyanins...
| المؤلفون الرئيسيون: | , , , , , , |
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| التنسيق: | مقال |
| اللغة: | English |
| منشور في: |
Maximum Academic Press
2023-10-01
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| سلاسل: | Food Innovation and Advances |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.maxapress.com/article/doi/10.48130/FIA-2023-0027 |