This study compared changes in the concentration of ρ‐coumaric acid in wine because of enzymatic hydrolysis of ρ‐coutaric acid by Oenocococcus oeni with that of chemical hydrolysis during ageing.

中文翻译：

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苹果乳酸发酵和陈化对黑比诺葡萄酒对香豆酸浓度的影响及其对酒裂霉菌产生挥发性酚的影响

这项研究比较了由于Oenocococcus oeni酶水解ρ-香豆酸与陈年过程中的化学水解导致的葡萄酒中ρ-香豆酸浓度的变化。