Frozen low-temperature maceration and hot maceration fermentation: Effective strategies for enhancing color stability and flavor quality of strawberry wine. (PubMed, Food Chem) - Jul 24, 2026 - "Cinnamic acid, catechin, and chlorogenic acid were found to be significantly correlated with lightness and chromatic attributes, contributing to improved color stability and antioxidant capacity...These compounds were found at significantly higher levels in FF and TF. This study highlights the crucial role of pre-treatment techniques in shaping the wine color and flavor of wine, providing valuable reference suggestions for improving the quality of strawberry wine."
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Bingbing Chen; Chunhong Sun; Hanjie Feng; Jun Zhang; Xiaole Wu; Xinjian Wang; Yefu Chen; Ying Guo; Ying Zhou; Yupeng Wang
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