Synergistic Enhancement of Phenolic Profile, Color Stability, and Aroma Complexity in Marselan Wine Through Co-Fermentation with Fu Tea. (PubMed, Foods) - Aug 14, 2026 - "HPLC revealed a substantial increase in tea-derived phenolics; chlorogenic acid nearly doubled and became the dominant phenolic compound...Under our conditions, 1.0 g/L Fu tea gave the most favorable balance of color stability and aroma complexity. These findings provide a preliminary theoretical basis for developing tea-wine products, though further mechanistic studies are needed to establish causality."
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Dolkar; Hexiang Bai; Jihong Yang; Ziyu Wang
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