Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China-Reference-Cited by-同舟云学术

Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China

Published:2018-12 Issue:suppl 1 Volume:38 Page:50-58
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

WEI Xiao-Feng¹,MA Xue-Lei²,CAO Jian-Hong³,SUN Xiang-Yu⁴,FANG Yu-Lin¹

Affiliation:

1. College of Enology, China; Shaanxi Engineering Research, China

2. College of Food Science and Pharmacy, China

3. Shangri-la Winery Co, China

4. College of Enology, China; Key Laboratory of Agro-products, China

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v38s1/0101-2061-cta-fst12117.pdf

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3. Kinetics of odorant compounds in wine brandies aged in different systems;Caldeira I.;Food Chemistry,2016

4. Identification of aroma-active volatiles in banana Terra spirit usingmultidimensional gas chromatography with simultaneous massspectrometry and olfactometry detection;Capobiango M.;Journal of Chromatography. A,2015

5. Import and export statistics of distilled grape spirits for China,2016

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