Volatile flavor components of Cabernet Sauvignon rose wine from Weibei Dryland region, Shaanxi based on HS-GC-IMS

Volatile flavor components of Cabernet Sauvignon rose wine from Weibei Dryland region, Shaanxi based on HS-GC-IMS

Using Cabernet Sauvignon rose wine with different bottle storage time (0-3 year) and different cultivation methods (rain-shelter-cultivation and open-field-cultivation) from Weibei Dryland region, Shaanxi as research objects, the volatile flavor compounds were characterized by headspace- gas chromat...

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Bibliographic Details
Main Author: JIANG Juan, NI Xueli, CHEN Zhengjun, ZHANG Yulin
Format: Article
Language:English
Published: Editorial Department of China Brewing 2025-03-01
Series:Zhongguo niangzao
Subjects:
cabernet sauvignon rose wine|bottle storage time|cultivation method|headspace-gas chromatography-ion mobility spectrometry|volatile flavor component
Online Access:https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-3-264.pdf
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