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The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

Caiyun Liu Lulu Wu Shuyue Fan Yongsheng Tao Yunkui Li

农业科学学报（英文）2024，Vol.23Issue(1)：310-323,14.

农业科学学报（英文）2024，Vol.23Issue(1)：310-323,14.DOI:10.1016/j.jia.2023.10.034

The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine

Caiyun Liu ¹Lulu Wu ¹Shuyue Fan ¹Yongsheng Tao ²Yunkui Li²

作者信息

1. College of Enology,Northwest A&F University,Yangling 712100,China
2. College of Enology,Northwest A&F University,Yangling 712100,China||Ningxia Helan Mountain's East Foothill Wine Experiment and Demonstration Station of Northwest A&F University,Minning 750104,China
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摘要

关键词

cyclodextrins/color properties/copigmentation/Helan Mountain's East Foothill/red wine aging

Key words

cyclodextrins/color properties/copigmentation/Helan Mountain's East Foothill/red wine aging

引用本文复制引用

Caiyun Liu,Lulu Wu,Shuyue Fan,Yongsheng Tao,Yunkui Li..The protective effect of cyclodextrin on the color quality and stability of Cabernet Sauvignon red wine[J].农业科学学报（英文）,2024,23(1):310-323,14.

基金项目

This work has been supported by the Regional Collaborative Innovation Project in Xinjiang Autonomous Region of China(2022E02011),the National Key R&D Program of China(2019YFD1002500)and the Key Project of Research and Development Plan in Ningxia Hui Autonomous Region of China(2018BBF02001).We thank Computing Center in Xi'an,China for data calculations and analysis. （2022E02011）

农业科学学报（英文）

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ISSN：2095-3119

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