Aroma characteristics of 'Riesling' low-alcohol wine based on HS-SPME-GC-MS

'Riesling' low-alcohol wine was prepared from 'Riesling' dry white wine by using pervaporation method. The differences in volatile flavor components between 'Riesling' dry white wine and 'Riesling' low-alcohol wine were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectr...

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Bibliografiske detaljer

Hovedforfatter:	LIU Yanyan, WANG Meiqi, WU Yun, WANG Pengyu, ZHU Jiawei, PU Fujuan, XU Na, DANG Guofang, CHEN Xinjun
Format:	Artigo
Sprog:	Inglês
Udgivet:	Editorial Department of China Brewing 2025-08-01
Serier:	Zhongguo niangzao
Fag:	pervaporation method|'riesling' dry white wine|'riesling' low-alcohol wine|volatile flavor component
Online adgang:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-8-270.pdf
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