Effect of microwave-ultrasonic synergistic aging technique on volatile flavor components of wine
In order to explore the efficient and appropriate aging method for wine, the effect of microwave-ultrasonic synergistic aging treatment on volatile flavor compounds of wine was investigated. Using fresh wine sample (S<sub>1</sub>) without aging as a control, the volatile flavor component...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-04-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-4-197.pdf |
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