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Updated: Jul 4, 2025

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通过HS-SPME-GC-MS和UHPLC-MS的代谢学来探索果汁葡萄酒的风味和发酵机制

Xinxin Zhao1,2, Zhouping Wang3, Fengxian Tang1,2

  • 1School of Food Science, Shihezi University, Xinjiang Autonomous Region, Shihezi 832000, PR China.

Food chemistry: X
|January 31, 2024
PubMed
概括

这项研究揭示了发酵如何通过识别关键化合物和代谢途径来改变朱葡萄酒的风味. 了解这些风味动态有助于优化朱葡萄酒的生产.

关键词:
香味 香味 香味 香味 香味发酵代谢物的代谢物.朱果葡萄酒是一种葡萄酒.代谢学 代谢学 代谢学挥发性味道化合物是挥发性的味道化合物.

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