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Updated: Jan 18, 2026

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics
13:02

The Terroir Concept Interpreted through Grape Berry Metabolomics and Transcriptomics

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穆萨莱斯葡萄酒特性的热调节:在不同的布里克斯水平下挥发性概况和化学成分

Buhailiqiemu Abudureheman1, Minqiang Guo1, Jianlin Zhang1

  • 1Key Laboratory for Quality Testing of Musalais, Center for Experimental Instruction in Food Safety and Nutrition, Xinjiang Institute of Technology, Aksu 843000, China.

Foods (Basel, Switzerland)
|September 13, 2025
PubMed
概括

发酵温度对Musalais葡萄酒的质量有很大的影响. 较低的温度 (22°C) 增强了香气复杂性和抗氧化剂,而较高的温度 (25-28°C) 则产生了更简单,更多的酒精成分. 葡萄布里克斯影响甜度和酸度.

关键词:
马萨莱斯葡萄酒的葡萄酒发酵方法 发酵方法味道成分成分的风味成分.物理化学 物理化学

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