Developing novel oenological tannins from 44 plants sources by assessing astringency and color in model wine.
Journal of the science of food and agriculture(2023)
摘要
Total flavanol content and tannin activity showed a strong correlation with wine astringency. Condensed tannins with mean degree of polymerization also exhibited strong color stability, and the concentrations of (-)-epigallocatechin were associated with the a* value, a negative qualitative factor for wine color. The present study provides new clues regarding the development of low-cost and highly accessible sources of polyphenol extracts and lays a theoretical foundation for the development of the oenological product. © 2022 Society of Chemical Industry.
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关键词
astringency,color stability,model wine,oenological tannin,polyphenols extract,sensory evaluation
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