Dual-temperature dual-state fermentation: A novel approach to improve aroma and color characteristics of Marselan wines
This study examined the effects of the Dual-Temperature Dual-State Fermentation (DTSF) technique on the chemical and sensory characteristics of industrial-scale ‘Marselan’ wine. Compared to the control wine, DTSF wine exhibited greater color intensity (chroma) attributed to higher levels of anthocya...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525002949 |
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