首页> 外文学位 >Influence of wine components on the chemical and sensory quality of wines

【24h】

Influence of wine components on the chemical and sensory quality of wines

机译：葡萄酒成分对葡萄酒化学和感官品质的影响

获取原文

获取原文并翻译 | 示例

页面导航

著录项
相似文献
相关主题

著录项

作者
Diako, Charles.;
展开▼
作者单位

Washington State University.;

展开▼
授予单位 Washington State University.;
学科
学位 Ph.D.
年度 2016
页码 154 p.
总页数 154
原文格式 PDF
正文语种 eng
中图分类
关键词

相似文献

外文文献
中文文献
专利

1. Pre-fermentation approaches to producing lower alcohol wines from Cabernet Sauvignon and Shiraz: Implications for wine quality based on chemical and sensory analysis [J] . Food Chemistry . 2020,第Mara30期

机译：用赤霞珠和设拉子生产低度酒的发酵方法：基于化学和感官分析对葡萄酒质量的影响
2. Utilization of banana (Musa acuminata) peel in wine produced in the Caribbean: Effects on physico-chemical, microbiological and sensory quality of wines [J] . Jackson T, Badrie N Journal of Food Science and Technology . 2003,第2期

机译：加勒比生产的葡萄酒中香蕉皮的利用：对葡萄酒理化，微生物和感官质量的影响
3. Differences in the phenolic composition and sensory profile between red wines aged in oak barrels and wines aged with oak chips. (Special Issue: Wine: parameters impacting composition and quality.) [J] . Ortega-Heras M., Perez-Magarino S., Cano-Mozo E., LWT-Food Science & Technology . 2010,第10期

机译：橡木桶陈酿的红酒与橡木片陈酿的葡萄酒之间酚类成分和感官特征的差异。（特刊：葡萄酒：影响成分和品质的参数。）
4. P56: XINOMAVRO NAOUSSA RED WINES TYPICALITY; LINKING SENSORY AND PHYSICOCHEMICAL DATA [C] . Adamopoulou E., Leloudi M. Chr., Hatzidimitriou E. IMEKOFOODS Conference . 2018

机译：P56：Xinomavro Naoussa红葡萄酒典型;连接感觉和物理化学数据
5. The impact of wine components on the chemical and sensory properties of wines. [D] . Villamor, Remedios R. 2012

机译：葡萄酒成分对葡萄酒化学和感官特性的影响。
6. Accelerating Aging of White and Red Wines by the Application of Hydrostatic High Pressure and Maceration with Holm Oak (Quercus ilex) Chips. Influence on Physicochemical and Sensory Characteristics [O] . María Esperanza Valdés, Rosario Ramírez, Manuel Alejandro Martínez-Cañas, 2021

机译：用HOLM橡木（栎藻酸）碎片静压高压和浸渍加速白色和红色葡萄酒的老化。对物理化学和感官特征的影响
7. Effect of method of secondary fermentation and type of base wine on physico-chemical and sensory qualities of sparkling plum wine [O] . Vinod K Joshi, Sanjeev K Sharma, Ravinder K Goyal, 1999

机译：二次发酵法和酒类型对起泡梅酒理化性质和感官品质的影响

Influence of wine components on the chemical and sensory quality of wines

著录项

相似文献

相关主题

期刊订阅