Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)

High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and increase the complexi...

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Detalles Bibliográficos
Autores principales: Wang, Huan, Miao, Yuanyuan, Xu, Xiaoyu, Ye, Piping, Wu, Huimin, Wang, Bin, Shi, Xuewei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653794/
https://www.ncbi.nlm.nih.gov/pubmed/36359945
http://dx.doi.org/10.3390/foods11213332

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9653794/
https://www.ncbi.nlm.nih.gov/pubmed/36359945
http://dx.doi.org/10.3390/foods11213332

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