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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

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