超声降低红酒中高级醇含量对酒体风味特性的影响
Changes of Wine Flavor Properties from the Decreased Higher Alcohols Induced by Ultrasound Irradiation
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 |
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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3 电子鼻对未处理红酒样品判别的SIMCA分析图 |
| Fig. 3 Electronic nose identification based on SIMCA for red wine without ultrasound irradiation |
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