2010•Journal of Henan University of TechnologyRequires access

STUDY ON AROMA COMPONENTS IN ROSE WINE DURING AGING

Suhua Zhang

Abstract

The article extracted the aroma components in the rose wine by solvent extraction and analyzed the changes of the aroma components in the rose wine in the period from alcohol fermentation to the aging process by GC-MS.The results showed that we detected 15,11 and 11 kinds of aroma components from the new rose wine after alcohol fermentation and from the rose wines aged for one month and two months;the contents of benzyl alcohol and fusel oil were in a downtrend;and the contents of phenylethyl alcohol,total esters and total acids increased continuously.

About this research paper

What this paper is about

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

Key concepts: Aroma, Fusel alcohol, Wine, Food science, Fermentation, Chemistry, Alcohol, Rose (mathematics)