Analyses of the volatile compounds in cherry wine during fermentation and aging in bottle using HS-GC-IMS

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چکیده

Flavor is one of the most important characteristics and qualities wines fruit wines. In this study, HS-GC-IMS combined with analytical method principal component analysis (PCA) were used to inquire volatile compounds in cherry wine during fermentation aging bottle. The fingerprints flavor substances established by topographic plots, identified 36 signal peaks that corresponded 29 compounds. mainly esters, alcohols, aldehydes ketones. Aldehydes main juice. Due metabolism yeast, there was significantly increase fermentation. After fermentation, stored bottles for age. changed little, became more ethereal Through evaluation, a spontaneous malolactic (MLF) happened bottle within two years, bringing about quality stability, deacidifying sensory promotion wine.

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ژورنال

عنوان ژورنال: Food Science and Technology Research

سال: 2021

ISSN: ['1881-3984', '1344-6606']

DOI: https://doi.org/10.3136/fstr.27.599