The pH adjustment of Vitis amurensis dry red wine revealed the evolution of organic acids, volatomics, and sensory quality during winemaking

作者：Meng-Bo Tian, Rui-Qi Hu, Zhao-Long Liu, Shi Ning, Hao-Cheng Lu, Chang‐Qing Duan, Jun Wang, Yan-Feng Sun, Qing-Sen Kong, Fei He · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137730 · 被引用次数：44 · 研究领域：Fermentation and Sensory Analysis、Horticultural and Viticultural Research、Phytochemicals and Antioxidant Activities