Optimization of “Zaoheibao” wine fermentation process and analysis of aroma substances
The “Zaoheibao” fruit with rich rose-scented grapes was used as the main material to optimize the fermentation process of “Zaoheibao” wine. Its composition in volatile aroma compounds was determined by headspace solid phase microextraction (HS-SPME) and gas chromatography–mass spectrometry (GC–MS) a...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Taylor & Francis Group
2020-01-01
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Series: | Biotechnology & Biotechnological Equipment |
Subjects: | |
Online Access: | http://dx.doi.org/10.1080/13102818.2020.1818621 |