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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...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Yining Sun, Pengqiang Yuan, Guoliang Liu, Yiming Yang, Nan Shu, Wenpeng Lu
Format: Artigo
Sprache:Inglês
Veröffentlicht: MDPI AG 2025-05-01
Schriftenreihe:Foods
Schlagworte:
ice wine
freezing treatment
HPLC
HS-GC-IMS
sensory evaluation
Online-Zugang:https://www.mdpi.com/2304-8158/14/9/1631
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