Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis
Yuning Jin, Nan Shu, Suyan Xie, Weiyu Cao, Jiamei Xiao, Baoxiang Zhang, Wenpeng Lu
Topics & Concepts
WineChemistryFlavorFood scienceOdorSensory analysisEnvironmental chemistryOrganic chemistryFermentation and Sensory AnalysisHorticultural and Viticultural ResearchWine Industry and Tourism