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Updated: Jul 13, 2025

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing

Published on: December 1, 2023

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在Cabernet Sauvignon葡萄酒发酵过程中,与整个过程中的皮肤接触种子进行溶解和化,以及芳香化合物的演变

Xue-Chen Yao1, Hua-Lin Zhang1, Xin-Rui Ma2

  • 1Center for Viticulture & Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; Key Laboratory of Viticulture and Enology, Ministry of Agricultural and Rural Affairs, Beijing 100083, China.

Food chemistry
|October 13, 2023
PubMed
概括

这项研究跟踪了卡伯内特索维尼翁葡萄酒造过程中的安托和香味化合物. 关键化合物以类似的方式进化,在冷浸时提取的特定化合物和在发酵过程中产生的其他化合物,为香味增强提供了洞察力.

关键词:
安东基亚氨基酸是一种安东基亚氨基酸.香味 香味 香味 香味 香味在寒冷的浸泡中浸泡.免费运行的葡萄酒.压葡萄酒的压葡萄酒长时间的化.

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