Chemical and sensory properties of young cabernet sauvignon and marselan wines from subregions on the eastern foothills of helan mountains in ningxia, China: Terroir effect by Xue Zhang, Hui Yang, Na Liu, Jian Sun, Ruijia Yao, Fangzhou Shi, Jiming Li, Wenguang Jiang, Hongying Li, Qingchen Zhang, JunXiang Zhang

“…The key compounds with aroma of green, fruity, and floral that determine the core aroma, aroma coordination, and elegance of wine in the winemaking area include cis-2-exen-1-ol, ethyl palmate, octanoic acid, and n-decanoic acid.…”
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