Figure 2. Relationship of polyphenols changes in Lonicera japonica wine at different fermentation time

From

Analysis of the Flavor and Active Compounds in Lonicera japonica Wine Produced by a New Extraction and Fermentation Method

Xiaolong Zhou, Orlando Borras-Hidalgo, Wenting Ruan, Xinli Liu, Guoxiang Lin

American Journal of Food Science and Technology. 2020, 8(5), 185-195 doi:10.12691/ajfst-8-5-3