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Multi-method Study of the Impact of Fermentation on the Polyphenol Composition and Color of Grenache, Cinsault, and Syrah Rosé Wines

Cecile Leborgne,Marie-Agnes Ducasse,Emmanuelle Meudec,Stephanie Carrillo,Arnaud Verbaere,Nicolas Sommerer,Matthias Bougreau,Gilles Masson,Aude Vernhet,Jean-Roch Mouret,Veronique Cheynier

FOOD CHEMISTRY（2023）

Cited 3|Views21
Key words
Wine,Polyphenols,Fermentation,Rose? wine color,HPSEC,UPLC-QqQ-MS
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