Effects of blocking alcoholic fermentation at different residual sugar levels on sensory and chemical profiles of cabernet sauvignon fortified wines

Food Chemistry 2026

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Authors: Yayun Guo, Yi He, Deyan Gao, Zhe Wang, Xiaohui Sun, Xiaoqi Li, Hongmei Shi

DOI: 10.1016/j.foodchem.2026.148100

Cited by: 1

References: 23

Fields of Study & Subjects

Fermentation and Sensory Analysis Horticultural and Viticultural Research Phytochemicals and Antioxidant Activities

References 23