机译:葡萄和葡萄酒的感官属性之间的关系和简历的构成措施。设拉子
School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia;
School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia;
Patrick Iland Wine Promotions Pty Ltd, PO Box 131, Campbelltown, South Australia 5074, Australia;
School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia,Wynns Coonawarra Estate, Memorial Drive, Coonawarra, SA 5263, Australia;
School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia;
Qi Statistics Ltd, United Kingdom;
School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia;
School of Agriculture, Food, & Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, South Australia 5064, Australia;
berry sensory assessment; descriptive analysis; wine sensory attributes; seed bitterness; wine quality score; savory spice; pulp detachment;
机译:葡萄(Vitis vinifera L. cv。)中的类黄酮和C_(13)-类异戊二烯类化合物。设拉子(Shiraz):葡萄与葡萄酒成分,葡萄酒颜色与葡萄酒感官特性之间的关系
机译:砧木对中等盐水环境中的石油增长,葡萄组合物和酒感觉属性的影响
机译:研究细胞壁多糖成分与葡萄酚类化合物在设拉子葡萄酒中的提取能力之间的关系。第二部分:不同成熟度的葡萄酿造的葡萄酒发酵过程中的提取性
机译:半干旱条件下有效缺陷灌溉管理的生理阈值:土壤 - 植物水关系与浆果组合物
机译:葡萄红斑疾病对葡萄和葡萄酒组成和葡萄酒感官属性的影响调查
机译:根尖和基底脱叶对葡萄的冠层结构和生化组成的影响。设拉子葡萄和葡萄酒
机译:顶端和基部落叶对葡萄(Vitis vinifera cv。)冠层结构和生化成分的影响设拉子葡萄和葡萄酒