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Color Stabilization of Apulian Red Wines through the Sequential Inoculation of

机译：通过顺序接种普利亚红葡萄酒的颜色稳定

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期刊名称 Molecules
作者
Matteo Velenosi; Pasquale Crupi; Rocco Perniola; Antonio Domenico Marsico; Antonella Salerno; Hervè Alexandre; Nicoletta Archidiacono; Mario Ventura; Maria Francesca Cardone;
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作者单位

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年(卷),期 2021(26),4
年度 2021
页码 907
总页数 17
原文格式 PDF
正文语种
中图分类分子生物学;
关键词
HPLC-UV-ESI-MSn; free anthocyanins; co-pigmented anthocyanins; mixed fermentation;

机译：HPLC-UV-ESI-MSN;游离花青素;共色的花青素;混合发酵;

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1. Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation [J] . Izquierdo Canas Pedro Miguel, Garcia Romero Esteban, Perez-Martin Fatima, Food Science and Technology International . 2015,第3期

机译：赤霞珠葡萄酒发酵中的顺序接种与共接种
2. Sequential inoculation versus co-inoculation in Cabernet Franc wine fermentation [J] . Pedro Miguel Izquierdo Cartas, Esteban Garcia Romero, Fatima Perez-Martin, Food Science and Technology International . 2015,第3期

机译：赤霞珠葡萄酒发酵中的顺序接种与共接种
3. Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation [J] . Benucci Ilaria, Cerreti Martina, Liburdi Katia, Food research international . 2018,第MAY期

机译：非酿酒酵母菌株发酵前的冷浸：通过顺序接种精心制作的桑娇维塞红葡萄酒色特性的演变
4. Electronic tongue based on porphyrins for Apulian red wines defects detection [C] . Larisa Lvova, Corrado Di Natale, Roberto Paolesse 2017 ISOCS/IEEE International Symposium on Olfaction and Electronic Nose . 2017

机译：基于卟啉的电子舌用于普利亚红葡萄酒缺陷检测
5. A Sequential Explanatory Mixed-Method Study of the Impostor Phenomenon Experiences of First-Generation Students of Color at a Predominately White Institution [D] . Blackmon, Willie James, Jr. 2018

机译：占主导地位的白人机构中有色一代学生冒充现象的顺序说明性混合方法研究
6. Autochthonous Saccharomyces cerevisiae Starter Cultures Enhance Polyphenols Content Antioxidant Activity and Anti-Inflammatory Response of Apulian Red Wines [O] . Francesco Grieco, Maria Annunziata Carluccio, Giovanna Giovinazzo 2019

机译：本地酿酒酵母发酵剂培养可提高普利亚红葡萄酒的多酚含量抗氧化活性和抗炎性
7. Color Stabilization of Apulian Red Wines through the Sequential Inoculation of Starmerella bacillaris and Saccharomyces cerevisiae [O] . Matteo Velenosi, Pasquale Crupi, Rocco Perniola, 2021

机译：通过STARMERLALALARALARIS和SACCRANOMYCESIIAE的连续接种普利亚红葡萄酒的色彩稳定

Color Stabilization of Apulian Red Wines through the Sequential Inoculation of

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