Mannoprotein and hydrolyzable tannin enhance aroma retention in a non‐alcoholic synthetic wine matrix during storage
MP and TA offer promising strategies for minimizing aroma loss during storage, supporting the development of high-quality, shelf-stable non-alcoholic wines. © 2025 Society of Chemical Industry.
Authors
- Faisal Eudes Sam (ORCID: https://orcid.org/0000-0003-0708-3251)
- Xingjie Wang (ORCID: https://orcid.org/0000-0001-8185-2739)
- Yongsheng Tao (ORCID: https://orcid.org/0000-0002-3854-3305)
- Xinlong Chen (ORCID: https://orcid.org/0009-0000-7788-050X)
Institutions
- North West Agriculture and Forestry University (CN)
- Ministry of Agriculture (TN)
Publication Details
- Journal
- Journal of the Science of Food and Agriculture
- Published
- 2025-10-24
- DOI
- https://doi.org/10.1002/jsfa.70281
- Citations
- 2
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 2.32