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Effect of artificial inoculation of Botrytis cinerea on the aroma of Vidal noble rot wine

Vidal noble rot wine was prepared using artificial inoculation and natural infection of Botrytis cinerea, and normal maturity of Vidal grapes as raw material. The aroma components and sensory characteristics of Vidal noble rot wine under different treatments were analyzed using HS-SPME combined with...

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Hovedforfatter: WANG Lei, FU Dongyan, ZHU Yuanzhenghong, ZHANG Junxiang
Format: Artigo
Sprog:Inglês
Udgivet: Editorial Department of China Brewing 2025-07-01
Serier:Zhongguo niangzao
Fag:
vidal grape|botrytis cinerea|artificial inoculation|noble rot wine|aroma
Online adgang:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-7-126.pdf
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