Changes of enological variables, metal ions, and aromas in Fenjiu during 3 years of ceramic and glass bottle ageing

Changes in enological variables, metal ions, and aromas of Fenjiu were examined after 3 years of ageing in ceramic and glass bottles. Container type and ageing time showed significant effects on six enological variables, all metal ions, and most of the aromas. A principal component analysis was performed for aromas exhibiting simultaneous dependence on the container type and ageing time at the <i>p</i>