Influence of Freeze Concentration Technique on Aromatic and Phenolic Compounds, Color Attributes, and Sensory Properties of Cabernet Sauvignon Wine

Red wines produced in the Xinjiang region of China possess poor color density, and lack fruity notes and elegance. The freeze concentration technique, as a well-established concentration method for liquid food systems, was applied to the Cabernet Sauvignon (Vitis vinifera L.) wine-making process, ai...

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Detalles Bibliográficos
Autores principales: Wu, Yan-Yan, Xing, Kai, Zhang, Xiao-Xu, Wang, Hui, Wang, Yong, Wang, Fang, Li, Jing-Ming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152748/
https://www.ncbi.nlm.nih.gov/pubmed/28574422
http://dx.doi.org/10.3390/molecules22060899

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6152748/
https://www.ncbi.nlm.nih.gov/pubmed/28574422
http://dx.doi.org/10.3390/molecules22060899

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