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7 超声处理对红酒中挥发性物质的影响 |
Fig. 7 Effects of ultrasound irradiation on the volatile components of red wine |
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