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Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols.

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Title: Phenolic matrix effect on aroma formation of terpenes during simulated wine fermentation - part II: Flavanols and flavonols.
Authors: Wang XJ; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China., Li YK; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China., Wu LL; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China., Song HC; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China., Russo N; Dipartimento di Chimica e Tecnologie Chimiche, Università della Calabria, Arcavacata di Rende, CS, 87036, Italy., Tao YS; College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China; Shaanxi Engineering Research Center for Viti-Viniculture, Yangling, Shaanxi 712100, China. Electronic address: taoyongsheng@nwafu.edu.cn.
Source: Food chemistry [Food Chem] 2026 Mar 15; Vol. 505, pp. 147927. Date of Electronic Publication: 2026 Jan 10.
Publication Type: Journal Article
Journal Info: Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7072
DOI:10.1016/j.foodchem.2026.147927