DocumentCode
3325661
Title
Notice of Retraction
The Influence on the Aroma Components of Wine Made by Muscat Hamburg Grape in Different Processes
Author
Hu Yun-feng ; Liu Wei-wei ; Zhang Ke ; Xiao Juan ; Chen Jun-ran
Author_Institution
Coll. of Food Eng. & Biotechnol., Tianjin Univ. of Sci. & Technol., Tianjin, China
fYear
2011
fDate
10-12 May 2011
Firstpage
1
Lastpage
4
Abstract
Notice of Retraction
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
The healthy function of wine is well known in people, and the study on the wine is very necessary. Wine-making by Muscat Hamburg grape, through carries on different processing to material, crashing ratio, processed by pectolase and the dipping treatment before fermentation, for example, which may produce more beneficial aromatic compounds after the fermentation, enable the wine to have the graceful fragrance and plump feeling, and in order to provide the basis of producing the wine with high quality. The results showed that it can provide more aroma components with the Muscat Hamburg grape in 70% crashing ratio, and the content of phenethyl alcohol and tie alkenes compound is very high, the fragrance is very thick. Using the pectolase to processe the material before the fermentation obtains the high juice rate and high content of the total phenol and the tannin, moreover, the feeling in the mouth is much mellow. Before the fermentation, to dip the material can gain more aromatic compound, the feeling of the wine is much better.
After careful and considered review of the content of this paper by a duly constituted expert committee, this paper has been found to be in violation of IEEE´s Publication Principles.
We hereby retract the content of this paper. Reasonable effort should be made to remove all past references to this paper.
The presenting author of this paper has the option to appeal this decision by contacting TPII@ieee.org.
The healthy function of wine is well known in people, and the study on the wine is very necessary. Wine-making by Muscat Hamburg grape, through carries on different processing to material, crashing ratio, processed by pectolase and the dipping treatment before fermentation, for example, which may produce more beneficial aromatic compounds after the fermentation, enable the wine to have the graceful fragrance and plump feeling, and in order to provide the basis of producing the wine with high quality. The results showed that it can provide more aroma components with the Muscat Hamburg grape in 70% crashing ratio, and the content of phenethyl alcohol and tie alkenes compound is very high, the fragrance is very thick. Using the pectolase to processe the material before the fermentation obtains the high juice rate and high content of the total phenol and the tannin, moreover, the feeling in the mouth is much mellow. Before the fermentation, to dip the material can gain more aromatic compound, the feeling of the wine is much better.
Keywords
agricultural products; beverages; chemioception; fermentation; organic compounds; Muscat Hamburg grape; alkene compound; dipping treatment; fermentation; pectolase; phenethyl alcohol; plump feeling; tannin; thick fragrance; total phenol; wine aroma components; wine-making; Chemistry; Compounds; Computer crashes; Materials; Pipelines; Production;
fLanguage
English
Publisher
ieee
Conference_Titel
Bioinformatics and Biomedical Engineering, (iCBBE) 2011 5th International Conference on
Conference_Location
Wuhan
ISSN
2151-7614
Print_ISBN
978-1-4244-5088-6
Type
conf
DOI
10.1109/icbbe.2011.5780472
Filename
5780472
Link To Document