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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.25 no.2, 2018년, pp.165 - 172
Kim, Hyun Il , Hur, Youn Young , Jung, Sung Min , Im, Dong Jun , Kim, Su Jin
본 연구는 청수 품종의 과실과 와인의 향기 성분을 주요 화이트 와인 품종인 샤르도네와 리슬링 품종과 비교하기 위해 향기성분을 headspace-solid phase microextraction 분석법으로 확인하였다. 세 포도 품종 모두 과실의 주된 향기의 구성 성분은 terpenes, C13-norisoprenoids, ketones, alcohol과 aldehydes였다. 청수 품종의 과실에서는 향기성분 중 terpenes이 가장 많았으며 샤르도네와 리슬링 품종의 과실에서는 aldehydes의 함량이 높게 나타났다. 세 품종의 와...
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