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6 超声处理前后红酒样品中挥发性物质的总离子流图
Fig. 6 Total ion chromatograms of the volatile components in the wine samples before and after ultrasound irradiation