摘要
详细介绍了干化葡萄酒的生产工艺。采用顶空固相微萃取结合气质联用技术,对高档干化赤霞珠葡萄酒的风味特征进行了分析。
In this paper, the production process of high-grade Cabernet Sauvignon dry wine was introduced in details, and its flavoring compo-sitions were analyzed by HS-SPME-GC/MS.
出处
《酿酒科技》
2015年第11期33-36,共4页
Liquor-Making Science & Technology
基金
国家发改委技术中心创新能力建设项目
天津市北辰区科技创新专项资金项目资助