机译:葡萄的感官特性和化学成分的联系。赤霞珠葡萄浆果酿造
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia,CSIRO Agriculture and Food, PMB 2, Glen Osmond, South Australia 5064, Australia;
CSIRO Agriculture and Food, PMB 2, Glen Osmond, South Australia 5064, Australia;
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia;
School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, PMB 1, Glen Osmond, South Australia 5064, Australia;
berry sensory analysis; Cabernet Sauvignon; descriptive analysis; partial least squares regression;
机译:浆果大小对葡萄的果实成分和葡萄酒品质的影响赤霞珠葡萄
机译:脱落酸喷雾剂可显着提高葡萄园种植的酿酒葡萄(葡萄)的单株产量。赤霞珠通过增加浆果集而对果汁和葡萄酒的花色苷含量和总多酚指数没有负面影响
机译:葡萄(Vitis vinifera L. cv。)收获时间与葡萄酒成分之间的关系。赤霞珠2.葡萄酒的感官特性和消费者喜好
机译:添加种子在钙中添加种子对来自血管血管血清葡萄葡萄的葡萄酒。赤霞珠
机译:葡萄(赤霞珠)和圆叶葡萄(来宝)红葡萄酒中花色苷色素的分析
机译:用24-表油菜素内酯处理的Yan73(Vitis vinifera L.)和Cabernet Sauvignon(Vitis vinifera L.)葡萄制成的年轻葡萄酒的酚类特征和抗氧化性能
机译:24-表油菜素内酯对Yan73(Vitis vinifera L.)和赤霞珠(Vitis vinifera L.)葡萄幼鹅的酚类成分和抗氧化特性的影响