Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)
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DOI: 10.3390/foods11213332
Abstract: High-quality wines in industrial winemaking frequently require a professional winemaker to make adjustments according to the wine of single-batch fermentation. Blending can improve the chemical composition and certain organoleptic properties of wine, promote copigmentation, and… read more here.
Keywords: sauvignon wine; components cabernet; cabernet sauvignon; aroma ... See more keywords