Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

Effects of Different Base Wine Volumes on Volatile Compound Profile of Distilled Merlot Wine Analyzed by Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry

The effects of different base wine volumes (150, 200, and 250 L) during the distillation process on the volatile compounds of distilled wine made from Merlot grapes from the Jiaodong Peninsula were investigated in order to optimize the distillation conditions of distilled Merlot wine. In this study,...

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Bibliographic Details
Main Author: GUO Yayun, SHAO Xuedong, ZHANG Zhengwen, LI Bo, XUE Wei, SHI Hongmei
Format: Article
Language:English
Published: China Food Publishing Company 2023-12-01
Series:Shipin Kexue
Subjects:
base wine volumes; volatile compounds; distilled wine; headspace solid-phase microextraction combined with gas chromatography-mass spectrometry; principal component analysis; orthogonal partial least squares-discriminant analysis
Online Access:https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-24-033.pdf

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