Generation of volatile compounds in litchi wine during winemaking and short-term bottle storage

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4923-4931

  Wu, Yuwen ^a   Zhu, Baoqing ^a   Tu, Cui ^a   Duan, Changqing ^a   Pan, Qiuhong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

Alcoholic fermentation; Aroma profile; Bottle storage; Litchi wine; Volatile compounds

Indexed keywords

ALCOHOLIC FERMENTATION; AMBIENT TEMPERATURES; AROMA PROFILE; AROMA RETENTION; ETHYL BUTANOATE; ETHYL HEXANOATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEADSPACE SOLID PHASE MICROEXTRACTION; ISOAMYL ACETATE; LITCHI CHINENSIS; LITCHI WINE; LOW TEMPERATURES; ODOR-ACTIVE COMPOUND; ROSE OXIDES; SHELF LIFE; TERPENOIDS; VOLATILE COMPONENTS; VOLATILE COMPOUNDS;

BOTTLES; DRUG PRODUCTS; ETHERS; EXTRACTION; FERMENTATION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODOR REMOVAL; TEMPERATURE; WINE;

VOLATILE ORGANIC COMPOUNDS;

VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; FERMENTATION; FOOD HANDLING; HUMAN; LYCHEE; MICROBIOLOGY; ODOR; TEMPERATURE; TIME; WINE;

FERMENTATION; FOOD HANDLING; HUMANS; LITCHI; SMELL; TEMPERATURE; TIME FACTORS; VOLATILE ORGANIC COMPOUNDS; WINE;

LITCHI CHINENSIS;

EID: 79955699297     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2001876     Document Type: Article

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