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Updated: Jan 17, 2026

Author Spotlight: Exploring the Fermentation Microbiome Through Next-Generation Sequencing
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Published on: December 1, 2023

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新西兰Sauvignon blanc中的挥发性硫化合物:一个区域间调查

Sarah H Manners1, Katryna A van Leeuwen2, Sally Gaw3

  • 1Te Kura Pūtaiao Koiora School of Biological Sciences, Te Whare Wānanga o Waitaha University of Canterbury, Christchurch, New Zealand; Biomolecular Interaction Centre, Te Whare Wānanga o Waitaha University of Canterbury, Christchurch, New Zealand.

Food chemistry
|September 15, 2025
PubMed
概括

这项研究分析了来自四个地区的新西兰索维尼翁白色葡萄酒中的负挥发性硫化合物. 碳二硫化物等关键化合物的度在葡萄酒生产地区之间有很大差异.

关键词:
芳香化合物 芳香化合物区域间分析 区域间分析新西兰新西兰新西兰新西兰索维尼昂白色 (Sauvignon Blanc) 是一个白色的葡萄.易挥发的硫化合物 易挥发的硫化合物葡萄酒 葡萄酒 葡萄酒 葡萄酒

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