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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㈱)

4:00 PM - 4:15 PM

[2Bp-05] Characterization of the Key Wine Aroma Compounds produced during Second Fermentation in Bottle

*Maho Oguri¹, Haruna Aoyama¹, Junya Sakaguchi¹, Hidetoshi Kojima¹, Takeshi Kaneko¹, Tooru Shioi¹ (1. Sapporo Breweries LTD.)

Keywords:Wine, The Second Fermentation in Bottle

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