| Abstrakt: |
A recent study conducted in China examined the chemical composition and quality characteristics of 'Marselan' wines from seven different regions. The research found that the Nei Mongol wines had high levels of reducing sugar, fructose, ammonia nitrogen, phenolic acids, and antioxidant capacity. Malic acid was the only organic acid that significantly differed among all seven regions, and certain compounds like hexanoic acid and -damascenone were found to have potential sensory effects. By analyzing the basic wine composition, organic acids, and anthocyanins, the researchers were able to discriminate between the seven regions. [Extracted from the article] |
