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机译:商业规模的过滤对18个月以上陈酿的红酒的感官和胶体特性的影响
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia;
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia;
Treasury Wine Estates, 30 Tanunda Road, Nuriootpa, SA 5352, Australia;
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia;
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia;
The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064, Australia;
colloids; crossflow; macromolecules; membrane filtration; polysaccharides; red wine tannin; sensory;
机译:瓶装时间对甜葡萄酒的颜色,酚类成分和感官特性的影响
机译:卡斯蒂利亚·拉曼恰地区的红色单品种葡萄酒在瓶装过程中酚含量,色度特征和感官特性的演变
机译:瓶装过程中溶解和通过瓶盖传输的氧气对长相思白葡萄酒的成分和感官特性的影响
机译:理解硕士数据管理(MDM)概念:旧瓶子或旧瓶装新葡萄酒的旧葡萄酒?
机译:错流过滤和抽吸对白葡萄酒和红葡萄酒的感官和化学作用。
机译:瓶衰老对甘露出的霞多丽和Shiraz葡萄酒的组成和感官特性的影响
机译:瓶衰老对甘露出的霞多丽和Shiraz葡萄酒的组成和感官特性的影响