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Updated: Apr 28, 2026

Fruit Volatile Analysis Using an Electronic Nose
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通过添加外源酵母衍生物,对Saperavi干红葡萄酒进行香味保存分析

Qianxin Liu1, Rui Xue2, Xinlong Chen1

  • 1College of Enology, Northwest A&F University, Yangling, Shaanxi 712100, China.

Food chemistry: X
|August 1, 2025
PubMed
概括

酵母衍生物,如曼诺蛋白,多糖和富含谷氨的非活化酵母 (G-IDYs),有效地保存葡萄酒.

关键词:
气味的保存 气味的保存果实 Ester 是一种水果 Ester.酒精含量较高的酒精含量更高.萨佩拉维葡萄酒的葡萄酒酵母衍生品的酵母衍生品

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