Related Experiment Video

Updated: Jul 13, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

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Leaching and evolution of anthocyanins and aroma compounds during Cabernet Sauvignon wine fermentation with

Xue-Chen Yao1, Hua-Lin Zhang1, Xin-Rui Ma2

  • 1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China.

Food Chemistry
|October 13, 2023
PubMed

Keywords:
AnthocyaninAromaCold soakFree-run winePressed wineProlonged maceration

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