Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜香香型有贡献的物质可能是：3-辛酮、3-蒈
、
等，其含量均
着甜香的加强
加趋势。
;
Those the components related to the sweet aroma were 3-Octanone, 3-Carene, Selinene and etc, which increasd when the sweet aroma improved.
对后发酵过程中的甜香香型有贡献的物质可能是：3-辛酮、3-蒈、等，其含量均着甜香的加强加趋势。
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