Changes in monosaccharides, organic acids and amino acids during Cabernet Sauvignon wine ageing based on a simultaneous analysis using gas chromatography-mass spectrometry.
Xin-Ke ZhangYi-Bin LanBao-Qing ZhuXiao-Feng XiangChang-Qing DuanYing ShiPublished in: Journal of the science of food and agriculture (2017)
Simultaneously quantitative analysis of monosaccharides, organic acids and amino acids in wine was feasible and reliable and this method has extensive application prospects. © 2017 Society of Chemical Industry.