Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS

Whisky is well-known worldwide owing to its unique flavor, and its fermentation and distillation conditions have a significant effect on its aroma. In this paper, new-make spirits were prepared by four fermentation conditions (two distilling yeasts and two fermentation temperatures), and the differe...

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Detaylı Bibliyografya
Asıl Yazarlar:	Xiaoduo Ma, Lei Xing, Ranran Feng, Shumin Hu, Wei Yong, Tianyang Guo, Zhaoxia Yang, Huanlu Song
Materyal Türü:	Artigo
Dil:	Inglês
Baskı/Yayın Bilgisi:	MDPI AG 2026-06-01
Seri Bilgileri:	Molecules
Konular:	new-make whisky aroma compounds fermentation distillation two-dimensional gas chromatography–olfactory–mass spectrometry
Online Erişim:	https://www.mdpi.com/1420-3049/31/12/2138
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Influence of Different Fermentation Conditions on the Aroma-Active Compounds During New-Make Whisky Production Determined by GC-MS, GC×GC-O-MS, HPLC, and UPLC-MS

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