higher aromatic
3.benzeneethanol,etc. comparing with dry white wine of Chardonnay growing different regions in the world,the higher relative contents and patterns of aromatic compounds were(similar) but characteristic aroma trace components were very different,which lead to a similar and unique aroma and style for the same variety wines.
5.The biochemical reaction in liquor-making mainly included the degradation of macromolecular substances such as the degradation of amylum and protein, the biochemical changes of micromolecular substances such as glycolysis of glucose (EMP approach) and reconvertion of pyruvic acid, and the formation of flavoring substances such as the production of higher organic alcohol, maillard reaction, and the formation of aromatic compounds.
8.another was existed in the polyene conjugate system with MW 220 amu to 2200 amu in higher polymerization, the ratio of this part was about 47%～19%. With an increase of coal rank, the first part of coal extracts has the trend of being aromatic-structured and the UV spectra of the other part had a shift to the longer wavelengths, which indicted the higher conjugation.
9.The results showed that aromatic compounds from grape varieties and their wines at different stages had different evolutionsIn grapes, 43, 47 and 51 aromatic compounds were found in Cabernet Sauvignon, Merlot, Cabernet Gernischt respectively. There were 81 kinds of aromatic components in Chardonnay. They belonged to olefinic aldehydes, aldehydes, ketones, higher saturated and unsaturated fatty acids, esters, phenols and other chemical groups.
