Research progress of tartaric acid stabilization on wine characteristics.

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第一作者： Wenwen,Cui

第一单位： Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.;Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.

作者： Wenwen,Cui ^[1] ; Xiaoqin,Wang ^[2] ; Shuang,Han ^[1] ; Wentao,Guo ^[1] ; Nan,Meng ^[1] ; Jinchen,Li ^[1] ; Baoguo,Sun ^[1] ; Xinke,Zhang ^[3]

作者单位： Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.;Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China. ^[1] Key Laboratory of Geriatric Nutrition and Health (Beijing Technology and Business University), Ministry of Education,Beijing Technology and Business University, Beijing 100048, China.;Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China.;Department of Nutrition and Health, China Agricultural University, Beijing 100193, China. ^[2] The Bedt and Road' International Institute of Grape and Wine Industry Innovation, Beijing University of Agriculture, Beijing 102206, China. ^[3]

关键词 Sensory quality Stabilization Tartar Tartaric acid Wine

DOI 10.1016/j.fochx.2024.101728

PMID 39253017

发布时间 2024-09-10

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Food chemistry

2024年23卷

101728页

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Research progress of tartaric acid stabilization on wine characteristics.

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Research progress of tartaric acid stabilization on wine characteristics.

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