Precursor quantification method for musts and wines made from different varieties of grapes, involves releasing aroma of must before or after enzyme treatment to quantify, determine concentration and calculate mount of precursor in must

摘要

The method involves releasing the aroma of a must before or after treatment using specific enzymes to quantify, to determine the concentration and to calculate the amount of precursor in the must. Hydrolysis acid can be used for releasing the aroma and glucose of the must. The amount of precursor can be calculated based on the released glucose.