Modulating the formation of Meili wine aroma by prefermentative freezing process.

Abstract

The influence of a prefermentative freezing process on changes of aromatic characteristics and volatile compounds in Meili wines was studied to optimize freezing parameters and reveal the mathematical relationship between aromatic characteristics and volatile compounds. The wines obtained were characterized by sensory evaluation and stir bar sorptive… (More)
DOI: 10.1021/jf3043874

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Cite this paper

@article{Peng2013ModulatingTF, title={Modulating the formation of Meili wine aroma by prefermentative freezing process.}, author={Chuan-Tao Peng and Yan Wen and Yong-Sheng Tao and Yuan-Yuan Lan}, journal={Journal of agricultural and food chemistry}, year={2013}, volume={61 7}, pages={1542-53} }