Evaluation of the color and aroma characteristics of commercially available Chinese kiwi wines via intelligent sensory technologies and gas chromatography-mass spectrometry

As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics of 14 commercially available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) and colorimet...

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Detalles Bibliográficos
Autores principales: Lan, Tian, Wang, Jiaqi, Yuan, Quyu, Lei, Yushan, Peng, Wen, Zhang, Min, Li, Xinyi, Sun, Xiangyu, Ma, Tingting
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532800/
https://www.ncbi.nlm.nih.gov/pubmed/36211771
http://dx.doi.org/10.1016/j.fochx.2022.100427

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9532800/
https://www.ncbi.nlm.nih.gov/pubmed/36211771
http://dx.doi.org/10.1016/j.fochx.2022.100427

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