[3Gp01-13] 食品分析、フレーバー物質、色素

3:30 PM - 3:45 PM JST(6:30 AM - 6:45 AM UTC)

[3Gp06] Mechanism of Flavor Change in Underwater-Aged Wine with a Focus on Blue Visible Light

*MAI OGAWA¹, CHIE SUZUKI¹, KEISUKE ITO¹, YUKO TERADA¹ (1. University of Shizuoka Graduate School of Integrated Pharmaceutical and Nutritional Sciences)

Keywords:

Wine,flavor,photoreaction,aging,Underwater aging