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Evaluation of Anthocyanin Profile and Color in Sweet Cherry Wine: Effect of Sinapic Acid and Grape Tannins during Aging

Cherries are rich in bioactive phenolic compounds and are often fermented into cherry wines. The degradation of anthocyanins during storage will cause color deterioration. The study aimed to utilize sinapic acid and grape tannins in cherry wine to maintain a high fraction in the colored forms of ant...

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Detalles Bibliográficos
Autores principales:	Li, Mingyue, Zhao, Xinjie, Sun, Yuxia, Yang, Zhen, Han, Guomin, Yang, Xue
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8157077/ https://www.ncbi.nlm.nih.gov/pubmed/34069043 http://dx.doi.org/10.3390/molecules26102923

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