Aroma characterization of Chinese Hutai-8 wines: Comparing with Merlot and Cabernet Sauvignon wines
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- 作者：Changzheng Songa ; Lili Zuoa ; Pengbao Shia ; b ; Jiangfei Menga ; Yanjie Wanga ; Zhenwen Zhanga ; c ; zhangzhw60@nwsuaf.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Zhumei Xia ; c ; xizhumei@nwafu.edu.cn" class="auth_mail" title="E-mail the corresponding author
- 关键词：CS ; Cabernet Sauvignon ; HT ; Hutai-8 ; ML ; Merlot ; OAVs ; Odor activity values ; PCA ; principal component analysis ; SPME&ndash ; GC/MS ; solid-phase microextraction with gas chromatography&ndash ; mass spectrometry
- 刊名：Scientia Horticulturae
- 出版年：2015
- 出版时间：14 October 2015
- 年：2015
- 卷：194
- 期：Complete
- 页码：237-245
- 全文大小：578 K
文摘
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Hutai-8 is a new selected grape variety of China.
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Aroma of Hutai-8 wine was evaluated by comparing with Merlot and Cabernet Sauvignon wines.
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Hutai-8 wines own significantly lower total volatiles concentrations.
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Esters and fatty acids are the predominant volatiles in Hutai-8 wines.
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The highlighted characteristic aromas of Hutai-8 wines are fruity and floral.