fruit t wine果酒
fruit rice wine果露黄酒
Dry Fruit andNut Wine干果酒
fruit wine wine果酒
fruit-wine果酒
Fresh fruit white wine sabayon鲜水果葡萄酒蛋黄布丁
bottle of fruit wine果子酒
The conclusion is that electronic nose together with electronic tongue with pattern recognition fit for flavor analysis of fruit wine.
研究表明,电子鼻和电子舌结合模式识别方法可用于果酒的风味评价。
参考来源 - 电子鼻和电子舌在果酒风味分析中的应用For fruits as fruit wine materials, the differences of aroma precursors must cause obvious differences of fruit aroma, fermentative aroma and ageing aroma of fruit wine.
影响果酒香气成分变化的因素很多。
参考来源 - 猕猴桃（Actinidia chinensis）采后果实、发酵果酒香气成分变化规律的研究