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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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From microbial communities to aroma profiles: A comparative study of spontaneous fermentation in merlot and cabernet

Qinqin Liu1, Nan Hao1, Lan Mi1

  • 1College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Food Chemistry: X
|March 21, 2025
PubMed

Keywords:
3-Methyl-1-butanol (PubChem CID31260)Different cultivarsEthyl acetate (PubChem CID176)Ethyl caprate (PubChem CID8048)Ethyl caprylate (PubChem CID7799)Ethyl hexanoate (PubChem CID31265)Isobutyl acetate (PubChem CID8038)Linalool (PubChem CID6549)Phenethyl alcohol (PubChem CID6054)Spontaneous fermentationVolatile aromasWine microbiomeWine terroir

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