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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...

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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

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