超声降低红酒中高级醇含量对酒体风味特性的影响

张清安,徐博文,陈博宇,张宝善,程爽

Changes of Wine Flavor Properties from the Decreased Higher Alcohols Induced by Ultrasound Irradiation

ZHANG QingAn,XU BoWen,CHEN BoYu,ZHANG BaoShan,CHENG Shuang

表3 电子鼻和电子舌对未处理红酒样品判别的PCA分析表

Table 3 Results of electronic nose and tongue identification based on PCA for red wine without ultrasound irradiation

样品名称 Sample name 电子鼻结果 Result of electronic nose 电子舌结果 Result of electronic tongue 00-1 是 Yes 是 Yes 00-2 是 Yes 是 Yes 00-3 是 Yes 否 No 00-1、00-2和00-3分别为未处理红酒样品的3个平行测定 00-1, 00-2 and 00-3 represent the three replicates