Volatile aroma compounds in wines from Chinese wild/hybrid species.
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DOI: 10.1111/jfbc.12684
Abstract: The volatile aroma compounds in wines produced from Chinese wild/hybrid species were investigated in comparison to wines from European grapes. Volatiles were extracted by headspace solid-phase micro-extraction and identified by gas-chromatography/mass-spectrometry. The identification of analyte… read more here.
Keywords: compounds wines; hybrid species; aroma compounds; volatile aroma ... See more keywords