Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS)
This study investigated the correlation between flavor compounds and basic physicochemical properties of ordinary wine and Musalais wine with different pretreatment processes derived from Cabernet Sauvignon grapes. Key findings revealed significant differences in volatile compositions between Cabern...
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| Главные авторы: | , , , , , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
MDPI AG
2025-09-01
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| Серии: | Foods |
| Предметы: | |
| Online-ссылка: | https://www.mdpi.com/2304-8158/14/18/3172 |
| Метки: |
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