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Original Article

Evolution of the aromatic profile of traditional Msalais wine during industrial production

, , &
Pages 911-924 | Received 04 Jan 2019, Accepted 05 Apr 2019, Published online: 17 May 2019

Figures & data

Figure 1. Heatmap of aroma during Msalais wine production

Figure 1. Heatmap of aroma during Msalais wine production

Table 1. Samples collected from Awati Dao Lang Msalais Co., Ltd. in 2016

Table 2. The potential aromatic compounds with maximum OAVs ≥ 0.1

Table 3. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

Table 4. Contents of 38 compounds with OAV≥0.1 in the representative samples for Msalais process (μg/L)

Figure 2. Evolution of volatile compounds during Msalais wine production based on the normalization data matrix of the determined peak area

Figure 2. Evolution of volatile compounds during Msalais wine production based on the normalization data matrix of the determined peak area

Figure 3. Canonical correlations between sensory characteristics and aromatic compounds

Figure 3. Canonical correlations between sensory characteristics and aromatic compounds