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 |
|
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5 电子舌对未处理红酒样品判别的DFA分析（a）和SIMCA分析图（b） |
| Fig. 5 Electronic tongue identification by DFA (a) and SIMCA (b) for red wine without ultrasound irradiation |
|
|