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

图1 电子鼻测定不同超声处理红酒样品风味变化的PCA（a）及DFA（b）图

Fig. 1 Results of PCA (a) and DFA (b) by electronic nose for wine samples treated with different ultrasound conditions