Characterization of aroma active compounds and microbial communities in spontaneously fermented Vitis quinquangularis wines

作者：Siqi Li, Chuanyan Rao, Xiaomin Zang, Ying Yang, Weixi Yang, Xiaochuan Huang, Jiemin Li, Jian Sun, Y. Liu, Dong‐Qing Ye · 发表于：Food Research International · 年份：2025 · DOI：10.1016/j.foodres.2025.116676 · 被引用次数：12 · 研究领域：Fermentation and Sensory Analysis、Biochemical and biochemical processes、Plant biochemistry and biosynthesis