Effects of Caffeic Acid or Chlorogenic Acid Addition during Fermentation on the Color and Phenolic Composition of Cabernet Sauvignon Red Wine
LIU Xiaoling, LI Congying, FAN Xuemei, LI Boyu, PAN Qiuhong, YANG Weiming, SHANG Hua, LI Demei, WEI Xiaofeng, LING Mengqi, ZHANG Xinke
FOOD SCIENCE
.
2026, (11): 58
-68
.
DOI: 10.7506/spkx1002-6630-20251127-218
