Effects of Pretreatment Methods on Volatile Compounds in Fermented Cabernet Sauvignon Musalais by Gas Chromatography–Ion Mobility Spectrometry (GC-IMS)

This study investigated the correlation between flavor compounds and basic physicochemi- cal properties of ordinary wine and Musalais wine with different pretreatment processes derived from Cabernet Sauvignon grapes. Key findings revealed significant differences in volatile compositions between Cabernet Sauvignon Musalais and the control group (ordi- nary wine, conventional Cabernet Sauvignon wine). Musalais samples exhibited certain commonalities in volatile profiles across different...