Analysis on the cause and mechanism of color lose of fermented fruit wine rich in anthocyanins
Poor color stability is the bottleneck, which restricting the development of fermented fruit wines rich in anthocyanins. In this paper, anthocyanins and their derivatives, which are important factors affecting the color loss of fermented fruit wines, were analyzed, and the physical and chemical meth...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Zhejiang University Press
2021-12-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Subjects: | |
| Online Access: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2021.07.071 |
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