Evolution of tannins and astringency intensity during red wine vinification via the techniques of both UPLC-Q-TOF untargeted metabolomics and molecular docking

SHI Baohui, SONG Linna, SUN Xiaohan, XU Tao, WEI Ziyu, ZHENG Haobo, MA Wen

Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 363-372.

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Food and Fermentation Industries ›› 2026, Vol. 52 ›› Issue (5) : 363-372. DOI: 10.13995/j.cnki.11-1802/ts.043109

Evolution of tannins and astringency intensity during red wine vinification via the techniques of both UPLC-Q-TOF untargeted metabolomics and molecular docking

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2026, 52(5): 363-372 https://doi.org/10.13995/j.cnki.11-1802/ts.043109

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