Institute of Fruit Tree and Tea Science

Effects of Caffeic Acid Concentration on Copigmentation and Color Quality of Blueberry Wines with Different Residual-Sugar Levels

Color stability is a critical quality attribute of blueberry wine, yet anthocyanin degradation and insufficient copigmentation during processing and storage can lead to undesirable color changes and reduced sensory quality. This study investigated the effects of caffeic acid on c...