グルテンの米原料の特性による米ワインの香りプロフィールへの影響

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Updated: Apr 9, 2026

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Yue Wang1,2, Kangjie Yu2,3, Xiongjun Xiao1,2

  • 1College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China.

Molecules (Basel, Switzerland)
|August 28, 2025
PubMed
まとめ

この研究は,粉や脂肪含有量などの粘着性のある米の特性を味と結びつけ,米ワインの主要な香りの化合物を特定しています. 特定の米の品種を選択することで,米ワインの品質を高めることができます.

キーワード:
ガス染色体 質量スペクトロメトリーグルテンの米主要な芳香化合物米ワイン感覚的な

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