Analysis of volatile flavor components of red tangerine juice and wine with different pretreatment processes

Taking red tangerinet of Wanzhou as the research object, the juice was extracted by unpeeling and peeling, respectively, and the turbid juice was clarified by enzymatic hydrolysis, the red tangerine wine was brewed with unpeeled turbid juice, unpeeled clear juice, peeled turbid juice and peeled clea...

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Detalles Bibliográficos

Autor principal:	FU Xun, NIE Qingyu, ZHANG Wenling, ZHANG Yan, LI Xiang, FENG Tingting
Formato:	Artigo
Lenguaje:	Inglês
Publicado:	Editorial Department of China Brewing 2024-05-01
Colección:	Zhongguo niangzao
Materias:	red tangerine wine|volatile flavor component|principal component analysis|cluster analysis
Acceso en línea:	https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-81.pdf
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