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Updated: Jul 16, 2026

Fruit Volatile Analysis Using an Electronic Nose
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Published on: March 30, 2012

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基于多个标准的决策方法,对12种基维 (Actinidia) 品种的酒适应性进行了全面评估

Mengyuan Wei1, Mengshi Wang1, Wenguang Jiang2

  • 1College of Enology, College of Food Science and Engineering, Shaanxi Provincial Key Laboratory of Viti-Viniculture, Shaanxi Engineering Research Center of Characteristic Fruit Directional Design and Machining, Northwest A&F University, Yangling 712100, China.

Food chemistry
|February 25, 2025
PubMed
概括

这项研究评估了12种桃品种的葡萄酒制作潜力. 红石2号子葡萄酒 (KW) 在营养含量,感官吸引力和抗氧化活性方面表现出色,使其成为商业开发的理想选择.

关键词:
综合评估模型的综合评估模型.功能性质的功能性质.果葡萄酒 果葡萄酒感官质量的感觉质量葡萄酒制作适应能力 适应能力

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