Effect of Protease Combined with Heat Treatment on the Volatile Composition and Aroma Quality in Liqueur Wine

The aim of this paper was to compare the effects of two clarification methods, protease combined with heat treatment and bentonite, on the aroma quality of liqueur wines, and to identify and analyze the overall differences between the basic components and volatile aroma compounds of liqueur wines af...

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Detalles Bibliográficos
Autores principales: Li, Wen, Zhang, Zhen, Zhao, Yuanyuan, Li, Wei, Wang, Li, Shang, Qi, Du, Jianming, Jin, Lina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343334/
https://www.ncbi.nlm.nih.gov/pubmed/37446791
http://dx.doi.org/10.3390/molecules28135129

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10343334/
https://www.ncbi.nlm.nih.gov/pubmed/37446791
http://dx.doi.org/10.3390/molecules28135129

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