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2 不同超声处理条件下红酒样品电子鼻测定响应值的雷达图

Fig. 2 Radar images of response value by electronic nose for wine samples treated with different ultrasound conditions