2010•Food Science and BiotechnologyRequires access

Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making

Jianjun He, Fuliang Han, Q. Yu, Qiu‐Hong Pan, Chang‐Qing Duan, Guo-Li Cheng

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Key concepts: Maceration (sewage), Wine, Malolactic fermentation, Wine fault, Chemistry, Winemaking, Malvidin, Wine color

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Effects of the maceration enzymes on evolution of pyranoanthocyanins and cinnamic acids during the cabernet gernischet (Vitis vinifera L. cv.) red wine making — Research Paper | ScholarLens