Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography-Ion Mobility Spectrometry (GC-IMS).

Foods · 2025 · PMC12469740 · PMID 41008146

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may be significantno p-value reported

Therefore, for the same grape variety, there may be significant differences in flavor due to different processing methods.

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