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8 超声处理前后模型酒样挥发性成分的总离子流图
Fig. 8 Total ion chromatograms of the volatile components in the model wine before and after ultrasound irradiation