Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses

Comparison of oenological property, volatile profile, and sensory characteristic of Chinese rice wine fermented by different starters during brewing

“…The ion source temperature was set at 220°C. [27] The extracted volatile compounds were identified by comparing the spectra with a mass spectrum library search (NIST 1.6 and Wiley 6.0). The Kovats index (KI) of unknown compounds was determined by sample injection with a homologous series of alkanes (C7-C30).…”

Botanical Extracts Used as Wine Preservatives

“…Major characteristics of wines used are presented in Table 1 and were determined according to Jung et al [14]. Sensory characteristics of wines before and after the addition of natural plant products were determined according to Sonia García-Muñoz et al [15] (Figures 1,2).…”

Characterization of Chinese rice wine taste attributes using liquid chromatographic analysis, sensory evaluation, and an electronic tongue

“…With the advantages of rapidness, high repeatability, and saving time [13], the E-tongue has been used for the discrimination of wines by wine age [14,15], geographical origin [16], and variety [17,18]. In recent years, studies have been conducted to investigate the correlation between liquid chromatographic analysis, sensory evaluation, and the E-tongue or electronic nose using chemometric methods, such as comparing prediction models between the E-tongue and sensory evaluation of Korean rice wines [19], the correlation between the sensory attributes, 7 general compositions, and 45 volatile compounds of makgeolli [20], and the correlation between the E-tongue and chemical data of white wines from New Zealand [21].…”