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Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a

Xin-Ke Zhang1,2, Yi-Bin Lan1,2, Bao-Qing Zhu3

  • 1Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing, China.

Journal of the Science of Food and Agriculture
|May 26, 2017
PubMed
Abstract

Keywords:
GC-MSageing wineamino acidmonosaccharideorganic acidsilylation derivatisation

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