Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures.

Li, Si-Yu

Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures. [electronic resource] - Food research international (Ottawa, Ont.) 04 2020 - 108885 p. digital

Publication Type: Journal Article; Research Support, Non-U.S. Gov't

1873-7145

10.1016/j.foodres.2019.108885 doi


Color
Food Quality
Oxygen--metabolism
Pigments, Biological--metabolism
Polyphenols--metabolism
Wine