Major Volatile Aroma Composition, Organic Acids, and Color Characteristics: A Comparative Study of Berries and Wines from <i>Vitis amurensis</i> and Its Interspecific Hybrids

Understanding the chemical basis for the quality differentiation of wines is essential for breeding and quality control. This study performed a comparative analysis of volatile aroma compounds (VACs), organic acids, and color characteristics in berries and wines from <i>Vitis amurensis</i> (<i>V. am...

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Autori principali:	Nan Shu, Wenpeng Lu, Yiming Yang, Weiyu Cao, Jinli Wen, Yiping Yan, Xinyao Liu, Liankui Wen
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2026-02-01
Serie:	Foods
Soggetti:	<i>Vitis amurensis</i> Rupr wine volatile aroma compounds organic acid color characterization
Accesso online:	https://www.mdpi.com/2304-8158/15/4/705
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