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Updated: May 11, 2026

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皮分离 (库贝萨方法) 影响酒的老化化学

Stefan A Pieczonka1,2, Lukas Brass3, Florian Lehnhardt3

  • 1Analytical Food Chemistry, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany.

Journal of agricultural and food chemistry
|September 2, 2024
PubMed
概括

在酒前去除皮,库贝萨方法,提高了酒的风味稳定性. 这项研究使用先进的质谱法识别了500多种由皮分离抑制的化合物,为酒老化提供了新的见解.

关键词:
在FT-ICR-MS中使用.梅拉德反应是梅拉德反应.老化的老化 衰老的老化酒 酒 酒 酒皮分离 皮分离机器学习是机器学习.

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