Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification

The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavon...

Descripción completa

Detalles Bibliográficos
Autores principales: Li, Jin-Chen, Li, Si-Yu, He, Fei, Yuan, Zheng-Yi, Liu, Tao, Reeves, Malcolm J., Duan, Chang-Qing
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273613/
https://www.ncbi.nlm.nih.gov/pubmed/27104511
http://dx.doi.org/10.3390/molecules21040431

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273613/
https://www.ncbi.nlm.nih.gov/pubmed/27104511
http://dx.doi.org/10.3390/molecules21040431

Ejemplares similares