Código QR (código de barras bidimensional)

Comparative analysis of the quality of fortified sweet wines made from Marselan and Petit Verdot dehydration

This study investigated the effects of grape dehydration on Marselan and Petit Verdot wines. The results demonstrated that dehydration modified wine quality and aging potential by altering the contents of organic acids, phenolics and aroma compounds. The specific effects varied depending on varietie...

ver descrição completa

Na minha lista:
Principais autores: Qun Wang, Qiaomin Chen, Xiaoxi Zhang, Yangyang Bai, Xinyang Liu, Wenxiu Yue, Zhenan Shi, Luye Yang, Yilin Cheng, Juan Du, Fuliang Han
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2026-05-01
coleção:Food Chemistry: X
Assuntos:
Dehydration
Marselan
Petit Verdot
Fortified wines
Phenolic
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S2590157526005250
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados