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Comparison of ‘Beibinghong’ dry red wines from six producing areas based on volatile compounds analysis, mineral content analysis, and sensory evaluation analysis

Crossref DOI link: https://doi.org/10.1007/s00217-021-03724-y

Published Online: 2021-03-30

Published Print: 2021-06

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Jin, Yuning

Shu, Nan

Xie, Suyan

Cao, Weiyu

Xiao, Jiamei

Zhang, Baoxiang

Lu, Wenpeng https://orcid.org/0000-0002-5886-8449
Funding

Funding for this research was provided by:

Science and Scientific and Technologic Foundation of Jilin Province (20190301056NY)

Science and Scientific and Technologic Foundation of Jilin Province (20200402076NC)

National modern agricultural industry technology system construction special fund project (CARS-29-7)
License Information

Text and Data Mining valid from 2021-03-30

Version of Record valid from 2021-03-30
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Article History

Received: 27 November 2020

Revised: 8 March 2021

Accepted: 20 March 2021

First Online: 30 March 2021

Declarations

:

: The authors declare that they have no competing interest.

: This article does not contain any studies with human or animal subjects.

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