Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China

Effect of dehydration of Syrah grape berries on the aging potential of fortified sweet wines in Ningxia of China

Many of wines from western China suffer from the short lifespan of aging. This study was conducted to investigate the effects of grape dehydration on aging potential of fortified sweet wines. Compared with the control wine (CK), dehydration significantly raised the sugar, organic acids and acetic es...

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Bibliographic Details
Main Authors: Xiaoxi Zhang, Kaixian Wang, Qun Wang, Zhenan Shi, Hélder Oliveira, Nuno Mateus, Fuliang Han
Format: Article
Language:English
Published: Elsevier 2025-02-01
Series:Food Chemistry: X
Subjects:
Dehydration
Syrah
Fortified sweet wine
Phenolic
Organoleptic property
Online Access:http://www.sciencedirect.com/science/article/pii/S2590157525000434
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