Blending strategies for wine color modification Ⅰ: Color improvement by blending wines of different phenolic profiles testified under extreme oxygen exposures

[Display omitted] •Blending for wine color improvement can be realized under different oxygen exposure.•The contribution of modifier wines can be anthocyanins, flavonols, or flavan-3-ols.•Modifier wine contributed flavan-3-ols lead to more color improvement visually.•Base wine with weak phenolic pro...

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Veröffentlicht in:	Food research international 2020-04, Vol.130, p.108885-108885, Article 108885
Hauptverfasser:	Li, Si-Yu, Zhao, Pei-Ru, Ling, Meng-Qi, Qi, Meng-Yao, García-Estévez, Ignacio, Escribano-Bailón, María Teresa, Chen, Xin-Jun, Shi, Ying, Duan, Chang-Qing
Format:	Artikel
Sprache:	eng
Schlagworte:	Blending Color Color modification Food Quality Oxidation Oxygen - metabolism Oxygenation Pigments, Biological - metabolism Polyphenols Polyphenols - metabolism Red wine Wine
Online-Zugang:	Volltext
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