Year: 2024
Type: conference-paper
Abstract: Recent decades have witnessed an evolving trend of diverse product types, improved quality, and green, low-carbon, and sustainable development in chinese wine market. A quality evaluation system, namely, with a dual orientation of "flavor compounds" and "sensory evaluation" is used as guidance for winemaking innovation in China.
DOI: 10.58233/1fiksdkh
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: gold
OpenAlex ID: W4407610589