Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines

•Rosé musts from three varieties showed different phenolic compositions and colors.•Depending on must compositions, different fermentation impacts were highlighted.•Changes involved anthocyanin conversion to derived pigments and adsorption on lees.•Anthocyanin reactions during Syrah must fermentatio...

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Veröffentlicht in:	Food chemistry 2023-03, Vol.403, p.134396-134396, Article 134396
Hauptverfasser:	Leborgne, Cécile, Ducasse, Marie-Agnès, Meudec, Emmanuelle, Carrillo, Stéphanie, Verbaere, Arnaud, Sommerer, Nicolas, Bougreau, Matthias, Masson, Gilles, Vernhet, Aude, Mouret, Jean-Roch, Cheynier, Véronique
Format:	Artikel
Sprache:	eng
Schlagworte:	Biotechnology Fermentation Food engineering HPSEC Life Sciences Polyphenols Rosé wine color UPLC-QqQ-MS Wine
Online-Zugang:	Volltext
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