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4 电子舌测定不同超声处理红酒样品的PCA(a)和DFA(b)图 |
Fig. 4 Results of PCA (a) and DFA (b) by electronic tongue for wine samples with different ultrasound conditions |
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