Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine
WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei
(1. Center for Viticulture and Enology, Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
WANG Xiaoyue, ZHANG Shanshan, ZHANG Xinke, CAO Peng, ZHANG Bo, HE Fei. Effect of Pre-fermentative Addition of Flavanols on the Color Attributes and Phenolic Profiles of ‘Cabernet Sauvignon’ Dry Red Wine[J]. FOOD SCIENCE, 2020, 41(18): 188-195.