On-vine Drying (passérillage) Improves the Quality of “hutai No. 8” Table Grape Wine: Focusing on Phenolics, Aromas, Color and Sensory Attributes

Biying Zhang, Cuiyi Zhang,Jiaxin Chen, Chunyao Zhao, Yingqi Du, Yafan Yang, Xianghong Xie,Ling He,Shuwen Liu,Kan Shi

Food Chemistry（2024）

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Key words

Hutai No.8 table grapes,On-vine drying,Polyphenolic profiles,Sensory attributes

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