Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS

This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory attributes of ice wines subjected to different treatm...

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Hlavní autoři:	Yining Sun, Pengqiang Yuan, Guoliang Liu, Yiming Yang, Nan Shu, Wenpeng Lu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-05-01
Edice:	Foods
Témata:	ice wine freezing treatment HPLC HS-GC-IMS sensory evaluation
On-line přístup:	https://www.mdpi.com/2304-8158/14/9/1631
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