Comprehensive Evaluation of Ten <i>Actinidia arguta</i> Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

Comprehensive Evaluation of Ten <i>Actinidia arguta</i> Wines Based on Color, Organic Acids, Volatile Compounds, and Quantitative Descriptive Analysis

<i>Actinidia arguta</i> wine is a low-alcoholic beverage brewed from <i>A. arguta</i> with a unique flavor and sweet taste. In this study, the basic physicochemical indicators, color, organic acid, and volatile aroma components of wines made from the <i>A. arguta</i&...

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Bibliographic Details
Main Authors: Jinli Wen, Yue Wang, Weiyu Cao, Yanli He, Yining Sun, Pengqiang Yuan, Bowei Sun, Yiping Yan, Hongyan Qin, Shutian Fan, Wenpeng Lu
Format: Article
Language:English
Published: MDPI AG 2023-09-01
Series:Foods
Subjects:
<i>Actinidia arguta</i> wine
color
organic acids
volatile flavor components
HS-GC-IMS
odor activity value
Online Access:https://www.mdpi.com/2304-8158/12/18/3345

Internet

https://www.mdpi.com/2304-8158/12/18/3345

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