Investigating wine astringency profiles by characterizing tannin fractions in Cabernet Sauvignon wines and model wines

作者：Qinghao Zhao, Guorong Du, Pengtao Zhao, Anque Guo, Xiaomeng Cao, Chenyaqiong Cheng, Hui Liu, Fei Wang, Fei Wang, Yuefan Zhao, Yan Liu, Xiaoyu Wang · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.135673 · 被引用次数：32 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities