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Improvement of Myrtle Wine Quality by Proline under Tannic Acid Stress: Combined E-nose and HS-SPME-GC-MS Analysis
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DOI：10.1016/j.fm.2026.105199.png)
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Abstract
En 中文
• Proline enhances the growth activity of S. cerevisiae during myrtle wine fermentation • Proline elevates ethanol, organic acid and phenolic contents in myrtle wine • Proline regulated S. cerevisiae-mediated metabolite and VOC formation • Proline exerts positive effects on overall sensory quality of myrtle wine • Eight potential aroma-active VOCs in myrtle wine were identified via rOAV analysis
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4.6
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