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Comparison of bayberry fermented wine aroma from different cultivars by GC‐MS combined with electronic nose analysis

Four bayberry cultivars (Biqi, Dongkui, Wandao, and Dingao) in eastern China were selected to produce the fermented bayberry wine. The volatile flavor compounds in different bayberry wine were compared by gas chromatography–mass spectrometry (GC‐MS) and electronic nose. The results showed that 46 vo...

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Detalles Bibliográficos
Autores principales:	Cao, Yuxi, Wu, Zufang, Weng, Peifang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	John Wiley and Sons Inc. 2020
Materias:	Original Research
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7020313/ https://www.ncbi.nlm.nih.gov/pubmed/32148792 http://dx.doi.org/10.1002/fsn3.1343

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