Analysis of the Characteristic Aroma Components of Red Koji Wine Fermented by Biological Hypoglycemic Fermentation by Using GC-MS Combined with OAV

HUANG Jian-ming; HUANG Zu-xin; LI Xin; ZHANG Wen-xian; LIN Jin-yun

doi:10.13651/j.cnki.fjnykj.2023.06.011

Home>Articles>Analysis of the Characteristic Aroma Components of Red Koji Wine Fermented by Biological Hypoglycemic Fermentation by Using GC-MS Combined with OAV

DOI: 10.13651/j.cnki.fjnykj.2023.06.011

Analysis of the Characteristic Aroma Components of Red Koji Wine Fermented by Biological Hypoglycemic Fermentation by Using GC-MS Combined with OAV

HUANG Jian-ming

HUANG Zu-xin

LI Xin

ZHANG Wen-xian

LIN Jin-yun

Keywords：Red koji wineBiological hypoglycemic fermentationGC-MSOAVAlcohol ester ratio

Publication Date：2023-06-28

Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)

Pages：5( 73-77 )

Fujian Agricultural Science and Technology

ISSN：0253-2301

Year, Vol.(Issue)：2023,54(6)