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Characterization and Evolution of Volatile Compounds of Cabernet Sauvignon Wines from Two Different Clones during Oak

Xu Qian1,2,3, Fangyuan Jia1,2, Jian Cai4

  • 1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Foods (Basel, Switzerland)
|January 11, 2022
PubMed

Keywords:
aroma seriesclonegas chromatography–mass spectrometryodor activity valueprincipal component analysis

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