Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS

Analysis of the Effects of Post-Fermentation Freezing Treatment on the Flavor Characteristics of Beibinghong Ice Wine by HPLC and HS-GC-IMS

This study aimed to investigate the effects of post-fermentation freezing treatment on the flavor characteristics of Beibinghong ice wine. Physicochemical indices, organic acids, volatile compound content, odor activity values (OAVs), and sensory attributes of ice wines subjected to different treatm...

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Bibliographic Details
Main Authors:	Yining Sun, Pengqiang Yuan, Guoliang Liu, Yiming Yang, Nan Shu, Wenpeng Lu
Format:	Article
Language:	English
Published:	MDPI AG 2025-05-01
Series:	Foods
Subjects:	ice wine freezing treatment HPLC HS-GC-IMS sensory evaluation
Online Access:	https://www.mdpi.com/2304-8158/14/9/1631
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