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Journal of Food Quality
Volume 2017 (2017), Article ID 2926041, 11 pages
https://doi.org/10.1155/2017/2926041
Research Article

Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines

1Department of Pharmaceutics and Food Science, Tonghua Normal University, Tonghua 134002, China
2College of Life Sciences, Jilin University, Changchun 130012, China
3Changbai Mountain Edible Plant Resources Research and Development Engineering Center, Tonghua Normal University, Tonghua 134002, China

Correspondence should be addressed to Huan Liu; moc.361@133008nauhuil

Received 26 February 2017; Revised 22 April 2017; Accepted 4 May 2017; Published 25 May 2017

Academic Editor: Xiuxiu Sun

Copyright © 2017 Huan Liu et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Huan Liu, Mei-Ling Bao, Hong-Ling Chen, and Qiao Li, “Impact of Sucrose Addition on the Physiochemical Properties and Volatile Compounds of “Shuangyou” Red Wines,” Journal of Food Quality, vol. 2017, Article ID 2926041, 11 pages, 2017. doi:10.1155/2017/2926041