Analysis of flavor changes mechanism in underwater-aged wines

Mai OGAWA

Presentation information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[2Bp] Flavor compound, Pigment

Fri. Aug 30, 2024 3:00 PM - 6:00 PM Room B（S3） (3F N322)

座長:伊藤彰敏(あいち産業科学技術総合センター　食品工業技術センター)、曾根輝雄(北海道大学農学部)、熊沢賢二(小川香料㈱)

3:45 PM - 4:00 PM

[2Bp-04] Analysis of flavor changes mechanism in underwater-aged wines

*Mai OGAWA¹, Chie SUZUKI², Keisuke ITO^1,2, Yuko TERADA^1,2 (1. University of Shizuoka・Food and Nutritional Sciences, 2. University of Shizuoka・Graduate School of Integrated Pharmaceutical and Nutritional Sciences)

Keywords:underwater aging, flavor, wine, alcohol, aging

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