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The Influence of Yeast Strains on the Volatile Flavour Compounds of Chinese Rice Wine

✍ Scribed by Shuang Chen; Yan Xu

Book ID
112114642
Publisher
Wiley (John Wiley & Sons)
Year
2010
Tongue
English
Weight
180 KB
Volume
116
Category
Article
ISSN
2050-0416

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Nine volatile constituents of a Muscat de Frontignan wine were selected as potentially important to the aroma of this wine by sniffing the chromatographic effluent following gas-chromatographic separation of an aroma extract. Their concentrations were determined by inass fragmentometry and their olf