Characterization of key odor-active compounds in Chinese Dornfelder wine and its regional variations by application of molecular sensory science approaches

In this study, aroma characteristics and odor-active compounds in Dornfelder wines from three main production regions of China were comprehensively investigated for the first time. The leading features of Chinese Dornfelder wines were black fruit, violet, acacia/lilac, red fruit, spice, dried plum,...

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Detalles Bibliográficos
Autores principales: Ling, Mengqi, Chai, Ruixue, Xiang, Xiaofeng, Li, Jin, Zhou, Penghui, Shi, Ying, Duan, Changqing, Lan, Yibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944611/
https://www.ncbi.nlm.nih.gov/pubmed/36845498
http://dx.doi.org/10.1016/j.fochx.2023.100598

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9944611/
https://www.ncbi.nlm.nih.gov/pubmed/36845498
http://dx.doi.org/10.1016/j.fochx.2023.100598

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