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Phenolic and Chromatic Properties of Beibinghong Red Ice Wine during and after Vinification
The phenolic and chromatic characteristics of a special red ice wine made from a Vitis amurensis × V. vinifera hybrid cultivar Beibinghong were studied. Results from two different vintages (2013 and 2014) showed that during vinification, the phenolic acid content increased, while the level of flavon...
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| Publicado no: | Molecules |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2016
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6273613/ https://ncbi.nlm.nih.gov/pubmed/27104511 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules21040431 |
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