首页> 外文期刊>Australian Journal of Grape and Wine Research >Yeast-induced changes in the concentration and structure of oligomeric proanthocyanidins during simulated wine fermentation
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Yeast-induced changes in the concentration and structure of oligomeric proanthocyanidins during simulated wine fermentation

机译:酵母在模拟葡萄酒发酵过程中寡聚原花青素浓度和结构的变化

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摘要

Background and Aims: Proanthocyanidins (PAs), the predominant phenolic substances in wine, are responsible for the astringency of wine. The present work aims to understand the effect of yeast on the concentration and composition of the subunits of PAs during fermentation.
机译:背景和目的:原花青素(PAs)是葡萄酒中的主要酚类物质,是造成葡萄酒涩味的原因。本工作旨在了解酵母在发酵过程中对PAs亚基浓度和组成的影响。

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