Comparative Analysis of Aroma Components of Black Chokeberry Wine and Cabernet Sauvignon Wine

被引：0
|
作者：
Mao, Jianli [1 ]
Li, Yan [1 ,2 ]
机构：
[1] College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang,050018, China
[2] Hebei Fermentation Engineering Technology Research Center, Shijiazhuang,050018, China
来源：
Shipin Kexue/Food Science | 2019年 / 40卷 / 22期
关键词：
D O I：
10.7506/spkx1002-6630-20180813-128
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：270 / 276
相关论文
共 50 条
  • [1] COMPARATIVE STUDY ON THE CHANGES OF AROMA COMPONENTS IN THE GRAPE AND DRY RED WINE OF CABERNET SAUVIGNON
    Boran, H. U.
    Jie, L. U.
    Wenbiao, X. U.
    Fengmin, Z.
    [J]. JOURNAL OF ANIMAL AND PLANT SCIENCES, 2015, 25 (03): : 240 - 246
  • [2] Effects of Biodynamic Vineyard Management on Yeast Community and Aroma Components in ‘Cabernet Sauvignon’ Wine
    Chen, Xuelian
    Zang, Wei
    Liu, Yu
    Jiang, Zhanzhan
    Peng, Shuai
    Wang, Jing
    [J]. Shipin Kexue/Food Science, 2023, 44 (20): : 136 - 145
  • [3] Effect of Peduncle on Aroma of Cabernet Sauvignon Dry Red Wine
    Nan, Lijun
    Guo, Minrui
    Chen, Shaobo
    Li, Yashan
    Cui, Changwei
    Song, Yuyang
    Huang, Jing
    Chen, Guogang
    [J]. 2018 INTERNATIONAL CONFERENCE ON BIOTECHNOLOGY AND BIOENGINEERING (8TH ICBB), 2019, 2079
  • [4] Effects of Different Brewing Technologies on Polyphenols and Aroma Components of Black Chokeberry Wine
    Chen, Mengying
    Zhang, Shuting
    Ren, Yuanxiao
    Le, Zhao
    Li, Lingxi
    Sun, Baoshan
    [J]. FOODS, 2023, 12 (04)
  • [5] Effect of Grape Skin Contact on Cabernet Sauvignon Wine Aroma Compounds
    Margulies, Benjamin
    Ebeler, Susan
    [J]. AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2009, 60 (03): : 387A - 387A
  • [6] Effects of Blending on Phenolic, Colour, Antioxidant and Aroma Components of Cabernet Sauvignon Wine from Xinjiang (China)
    Wang, Huan
    Miao, Yuanyuan
    Xu, Xiaoyu
    Ye, Piping
    Wu, Huimin
    Wang, Bin
    Shi, Xuewei
    [J]. FOODS, 2022, 11 (21)
  • [7] Changes in the aroma characteristics during the different processes of dry Cabernet Sauvignon wine production
    Yingying Guo
    Yancong Zhang
    Ran Yu
    Fang Wang
    Wei Wang
    Dai Zhang
    Jun Zhang
    [J]. European Food Research and Technology, 2022, 248 : 3025 - 3036
  • [8] Intensity prediction of typical aroma characters of cabernet sauvignon wine in Changli County (China)
    Tao, Yongsheng
    Zhang, Li
    [J]. LWT-FOOD SCIENCE AND TECHNOLOGY, 2010, 43 (10) : 1550 - 1556
  • [9] Glass volume or shape influence the aroma attributes of Cabernet Sauvignon dry red wine
    Bai, Yangyang
    Zhang, Wang
    Li, Yaole
    Tan, Jingxi
    Han, Fuliang
    [J]. JOURNAL OF SENSORY STUDIES, 2023, 38 (04)
  • [10] Effects of micro-oxygenation on the aroma of Cabernet Sauvignon wine from Ningxia, China
    Zhang, Zhong
    Zhang, Qingchen
    Wang, Huiqing
    Xia, Hongchuan
    Sun, Lijun
    Zhang, Junxiang
    [J]. INTERNATIONAL JOURNAL OF AGRICULTURAL AND BIOLOGICAL ENGINEERING, 2022, 15 (04) : 251 - 263
12345