Notice of RetractionThe Influence on the Aroma Components of Wine Made by Muscat Hamburg Grape in Different Processes

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.