Characterization of flavor profiles of wines produced with Coniella vitis-infected grapes by GC–MS, HPLC, and sensory analysis
Han Xing, Yanfeng Wei, Lifang Yuan, Xiangtian Yin, Yao Liu, Chundong Wang, Xilong Jiang, Tinggang Li, Qibao Liu
Topics & Concepts
FlavorChemistryChromatographySensory analysisFood scienceWineGas chromatography–mass spectrometryHigh-performance liquid chromatographyMass spectrometryFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research